Hou, Jinxue et al. published their research in Food Research International in 2020 | CAS: 112-14-1

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Recommanded Product: 112-14-1

Volatile composition changes in navel orange at different growth stages by HS-SPME-GC-MS was written by Hou, Jinxue;Liang, Lu;Wang, Yuanxing. And the article was included in Food Research International in 2020.Recommanded Product: 112-14-1 The following contents are mentioned in the article:

This study investigated the changes in volatile organic compounds (VOCs) of navel orange during fruit maturation. The volatiles in navel orange from July (young fruit period) to Nov. (com. maturation period) were separated by headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS). Fifty-seven VOCs were identified and classified into five groups. Through principal component anal., the samples of different months were discriminated, and one-way anal. of variance showed that 55 volatiles significantly differed during growth. Among the VOCs, the relative concentration of monoterpenes increased with maturity, and D-limonene was the component with the highest content. Similar behavior was exhibited for aldehydes, reaching the maximum content in Nov. On the contrary, esters decreased its concentration from July to Nov. The concentration of sesquiterpenes gradually increased, reaching the maximum level between August and Nov. Moreover, alcs. reached theirs largest content in Sept., β-Linalool had the highest content among the alcs. These results provided important theor. support for the development of navel orange components and comprehensively elucidate the flavor characteristics during the ripening of navel orange. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Recommanded Product: 112-14-1

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics