Glycosidically bound aroma compounds in ginger (Zingiber officinale Roscoe) was written by Wu, Ping;Kuo, May Chien;Ho, Chi Tang. And the article was included in Journal of Agricultural and Food Chemistry in 1990.Computed Properties of C10H22O3 This article mentions the following:
Free and glycosidically bound aroma compounds from ginger rhizome aqueous extract were isolated and separated by an Amberlite XAD-2 column. Aroma compounds from the bound fraction were released by almond β-glucosidase hydrolysis. By using octanol as internal standard, volatile components of free and bound fractions were analyzed by GC and GC-MS. Glycosidically bound aliphatic alcs., monoterpene alcs., acids, and aldehydes were found; 17 compounds were identified in the hydrolyzed glycoside fraction, 20 in the free aroma fraction, and an addnl. 10 compounds were found in both fractions. The glycoside fraction had no odor before hydrolysis but after hydrolysis had the characteristic ginger aroma. In the experiment, the researchers used many compounds, for example, rel-(1s,4s)-4-(2-Hydroxypropan-2-yl)-1-methylcyclohexanol hydrate (cas: 2451-01-6Computed Properties of C10H22O3).
rel-(1s,4s)-4-(2-Hydroxypropan-2-yl)-1-methylcyclohexanol hydrate (cas: 2451-01-6) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Computed Properties of C10H22O3
Referemce:
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Alcohols – Chemistry LibreTexts