Effects of different thermal processing methods on nutrients and flavor of Toona sinensis was written by Zhang, Le;Wang, Zhaogai;Shi, Guanying;Zhao, Lili;Jiang, Pengfei;Wang, Xuzeng. And the article was included in Journal of Food Processing and Preservation in 2022.Reference of 3391-86-4 This article mentions the following:
The nutrients, bioactives, and flavor compounds of Toona sinensis (TS) processed by blanching, steaming, roasting, and frying were analyzed. It was found that the loss of nutrients, bioactives, and flavor compounds was highest for fried TS and lowest for steamed TS. The thermal processing method had a significant impact on the quality characteristics of processed TS. Eleven new compounds were identified in raw and processed TS, while 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene had the highest odor activity value (OAV) among the volatiles in all the samples. The principal component anal. (PCA) results indicated that the volatile compounds profiles in different processed TS were completely different. Eight compounds identified by the partial least square discriminant anal. (PLS-DA) method were the markers to distinguish the different processed TS. Steaming was the most suitable thermal processing method for TS. This study provides the theor. basis for the selection of optimized processing methods for TS. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Reference of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. 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.Reference of 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts