Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics by Junaid Raza, Baosong Wang, Yue Duan, Huanlu Song, Ali Raza, Dongfeng Wang

“…The identified volatile classes include aldehydes, such as hexanal and heptanal, which contribute to the green aroma of white tea, and alcohols like 2-heptanol and 3-hexen-1-ol, which exhibit fresh and floral odor notes. …”
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Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes by Qianhui Zeng, Lili Ji, Wei Wang, Jiamin Zhang, Ting Bai, Ling Gan, Lin Chen

“…In contrast, Kocuria promoted the formation of 1-Octanol, Heptanol,1-Butanol, 2-Heptanone, 3-Hydroxy-2-butanone, Octanal, and Hexanal in ham at high altitudes.DiscussionThere were obvious differences in the quality of Mianning ham between the two altitudes.…”
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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods by Na Liu, Likang Qin, Jihong Pan, Song Miao

“…The total content of free amino acids in different fermented rice-acid samples were in the range of 0.003–0.468 mg/g. 42 key volatile flavor compounds were identified in rice-acid. 8 volatile compounds with a higher contribution to the aroma of rice-acid were respectively acetic acid, 1-octen-3-ol, 2-heptanol, ethyl acetate, propyl propionate, hexanal, nonanal, and 2,3-butanedione. …”
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Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication by WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei

“…Using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) followed by odor activity value (OAV) analysis, the major odor-active compounds of rice were identified as 2-acetyl-1-pyrroline, hexanal, heptanal, octanal, nonanal, trans-2-octenal, hexanol, 1-octen-3-ol, and heptanol. A total of 42 differential volatile compounds were detected in GI rice from Northeast China versus other regions in the country using multivariate statistical analysis, including 25 hydrocarbons and 17 volatile aroma compounds such as alcohols, ketones, aldehydes, and esters. …”
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Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC–MS and GC-IMS by Huawei Chen, Shijian Bai, Bowei Yang, Ruihua Ren, Zizhu Tang, Zhenwen Zhang, Qingqing Zeng

“…Partial least squares discriminant analysis (PLS-DA) identified decanoic acid, 1-heptanol, diethyl succinate, ethyl octanoate, and octanal as key biomarkers for distinguishing 22 clones of wines. …”
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Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer by Katry Dall’Acua, Manuela Poletto Klein, Bárbara Iegli Tech, Alessandra Fontana, Ludmylla Tamara Crepalde, Roger Wagner, Fernanda de Candido de Oliveira, Voltaire Sant’Anna

“…Among the volatile compounds, D-limonene, ethyl dodecanoate, heptanol, acetaldehyde, and ethyl acetate should be further explored as markers for the presence of WB. …”
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Probing the Catalytic Efficiency of Supported Heteropoly Acids for Esterification: Effect of Weak Catalyst Support Interactions by Ali Alsalme, Aliyah A. Alsharif, Hamda Al-Enizi, Mujeeb Khan, Saad G. Alshammari, Mshari A. Alotaibi, Rais Ahmad Khan, Mohammed Rafiq H. Siddiqui

“….% of heteropolytungstate (HPW) supported on various clays or SiO2 were prepared, and their catalytic efficiency was evaluated for esterification of acetic acid with heptanol. The as-prepared catalysts were characterized by various techniques including FT-IR spectroscopy, thermogravimetric analysis, X-ray diffraction, scanning electron microscopy, and BET. …”
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