Yang, Jun et al. published their research in Meat Science in 2022 | CAS: 3391-86-4

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Related Products of 3391-86-4

Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide was written by Yang, Jun;Yang, Xiaoyin;Lin, Hai;Liang, Rongrong;Niu, Lebao;Zhu, Lixian;Luo, Xin;Hopkins, David L.;Zhang, Yimin. And the article was included in Meat Science in 2022.Related Products of 3391-86-4 This article mentions the following:

Carbon dioxide (CO2) plays an important bacteriostatic role in high-oxygen modified atm. packaging (HiOx-MAP). This study aimed to explore the influence of CO2 on the volatile organic compounds (VOCs) profile in HiOx-MAP beef steaks and assess the changes in VOCs associated with microbiota dynamics during 20-days of chilled storage. Compared to control MAP (CMAP: 50% O2/50% N2), CO2-enriched MAP (TMAP: 50% O2/40% CO2/10% N2) rendered steaks with desirable appearance and odor freshness during storage through inhibiting bacterial growth and reducing the accumulation of acetoin, 2-ethyl-1-hexanol, 1,3-butanediol, diacetyl and 2-heptanone (P < 0.05). 1-Octen-3-ol and 2-ethyl-1-hexanol were main VOCs in TMAP steaks and were pos. related to Brochothrix thermosphacta levels. Acetoin and 2-ethyl-1-hexanol could be used as potential spoilage indicators in CMAP steaks, which were pos. related to B. thermosphacta and Pseudomonas levels. Overall, the desirable odor freshness of TMAP steaks was mainly attributed to the CO2-inhibitory effect on the off-odor VOCs production correlated with B. thermosphacta, Pseudomonas and Serratia growth. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Related Products of 3391-86-4).

Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Related Products of 3391-86-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts