New Advances in Chemical Research, May 2021.Chemo-enzymatic cascade processes are invaluable due to their ability to rapidly construct high-value products from available feedstock chemicals in a one-pot relay manner. 29331-92-8, Name is 10-Hydroxy-10,11-dihydro-5H-dibenzo[b,f]azepine-5-carboxamide, molecular formula is C15H14N2O2, belongs to pyrrolines compound, is a common compound. In a patnet, author is Wei, Shouhui, once mentioned the new application about 29331-92-8, HPLC of Formula: https://www.ambeed.com/products/29331-92-8.html.
Development and comprehensive HS-SPME/GC-MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components
Seven parameters of the headspace solid phase micro-extraction (HS-SPME) for extracting volatile compounds from cabbage were optimized comprehensively for the first time. A total of 75 volatiles were identified and quantified in 10 cabbage cultivars, mainly including aldehydes, hydrocarbons, esters, isothiocyanates, alcohols, ethers, nitriles and thiazoles. Dimethyl ether was the most abundant volatile. There were 24 volatiles with the odour activity values (OAVs) greater than 1 making large contributions to the cabbage flavor. Pungent aroma was the strongest odour, followed by green and fruity aromas. In short, the overall OAV of purple cabbages were generally higher than that of green cabbage. The volatile profile of 10 cabbage cultivars could be distinguished on the basis of radar fingerprint chart (RFC), hierarchical cluster analysis (HCA) and principal component analysis (PCA). Therefore, this study not only developed a feasible method to distinguish different cabbage cultivars, but also established a theoretical basis for the genetic improvement of cabbage flavor.
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Reference:
Pyrroline – Wikipedia,
,1-Pyrroline | C4H7N – PubChem