Fu, Yu et al. published their research in Food Research International in 2019 | CAS: 106-21-8

3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.Safety of 3,7-Dimethyloctan-1-ol

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds was written by Fu, Yu;Bak, Kathrine H.;Liu, Jing;De Gobba, Cristian;Toestesen, Marie;Hansen, Erik T.;Petersen, Mikael A.;Ruiz-Carrascal, Jorge;Bredie, Wender L. P.;Lametsch, Rene. And the article was included in Food Research International in 2019.Safety of 3,7-Dimethyloctan-1-ol The following contents are mentioned in the article:

The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine Hb and whole blood hydrolyzates. Porcine Hb and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterness and altered the volatile profiles of protein hydrolyzates. Exopeptidase treatment can release terminal amino acids from peptides, which in turn may contribute to formation of volatile compounds by Maillard reactions. In contrast, endopeptidases conferred a slightly bitter taste and different volatile profiles. For Hb hydrolyzates, principal component anal. revealed that proteases were categorized into three groups based on endo- or exo-peptidase activity. Whole blood is a more complex raw material, yet the proteases were still categorized in a similar fashion. This work contributes to understanding structural characteristics responsible for taste and volatile profiles of protein hydrolyzates. 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. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.Safety of 3,7-Dimethyloctan-1-ol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts