Yu, Hui; Ma, Wenping; Liu, Yanping; Li, Jianxin; Liu, Junmin published an article in 2015, the title of the article was Analysis of volatile components in peony essence oil by headspace gas chromatography-mass spectrometry.Application of 707-07-3 And the article contains the following content:
The volatile components of 6 essential oils from peony flowers extracted by 4 different methods, namely supercritical CO2 extraction, subcritical fluid extraction, steam distillation extraction and organic solvent extraction (with three different solvents, resp.), were analyzed by headspace gas chromatog.-mass spectrometry (HS-GCMS) with a TG-5MS capillary column. A total of 32 volatile components were detected, including arenes, aleohols, esters, alkanes, ethers, ketones and aldehydes. The composition and relative contents of volatile components were significantly different among six peony essential oils. 1,3,5-Trimethoxybenzene, γ-nonanolactone and cetane were common to these 6 samples. 1,3,5-Trimethoxybenzene was the most abundant volatile component for all these oils. The peony essential oil extracted by supercritical CO2 extraction emitted a heavy flowery scent and showed the highest yield among the four extraction methods suggesting supercritical CO2 extraction is suitable for industrial production of peony essential oil. Although steam distillation extraction provided the lowest yield of peony essential oil, the oil extracted by this method contained the most abundant natural flavor components and thus it is suitable for the production of peony flower water. The experimental process involved the reaction of (Trimethoxymethyl)benzene(cas: 707-07-3).Application of 707-07-3
The Article related to volatile component peony essence oil, Food and Feed Chemistry: Analysis and other aspects.Application of 707-07-3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics