Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array was written by Gaggiotti, Sara;Shkembi, Blerina;Sacchetti, Giampiero;Compagnone, Dario. And the article was included in LWT–Food Science and Technology in 2019.Safety of 3,7-Dimethyloctan-1-ol The following contents are mentioned in the article:
Headspace GC-MS (gas chromatog.-mass spectrometry) and peptide based gas sensor array (E-nose) anal. were performed to evaluate the volatile fraction of durum wheat pasta samples of different com. value and furosine content. A clear discrimination among high-price and low price samples of pasta was achieved using a simple PCA (Principal Component Anal.) of GC-MS dataset. This was attributed to the quality of semolina used in the process. Linear discriminant anal. (LDA) allowed discrimination among low or high furosine content in the samples. The peptide based e-nose was tested initially on a set of pure key volatiles found in GC-MS anal. and then on pasta samples. Discrimination of pasta samples having different com. value was achieved. This work demonstrates that volatiles can be used to determine the quality of pasta with respect to semolina and thermal treatment. Moreover, the peptide-based e-nose represents a useful tool alternative to GC-MS to detect off-flavours and quality of the semolina in pasta. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Safety of 3,7-Dimethyloctan-1-ol).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.Safety of 3,7-Dimethyloctan-1-ol
Referemce:
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Alcohols – Chemistry LibreTexts