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3 protocols using p menthane 1 8 diol

1

Analytical Standards for Flavor and Fragrance Research

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Octan-2-ol (97%), 1-hexanol (99%), cis-3-hexenol (98%), trans-3-hexenol (97%), vanillin (99%), 2,6-dimethoxyphenol (99%), linalool (97%), terpinen-4-ol (≥95%), α-terpineol (90%), nerol (≥97%), geraniol (98%), linalool oxide (≥97%), β-citronellol (95%), p-cymene (99%), terpinolene (≥85%), γ-terpinene (≥97%), limonene (97%), 1,8-cineole (99%), 1,4-cineole(≥98.5%), β-damascenone (≥98%), isoamyl alcohol (98%), benzyl alcohol (≥99%), 2-phenylethanol (≥99%), ethyl acetate (99%), ethyl butanoate (99%), ethyl 3-methyl butanoate (≥98%), isoamyl acetate (≥95%), ethyl hexanoate (≥95%), phenylethyl acetate (99%), n-hexyl acetate (≥98%), ethyl lactate (≥98%), ethyl octanoate (≥98%), ethyl decanoate (≥98%), hexanoic acid (≥99%), octanoic acid (≥98%), α-phellandrene (95%), p-menthane-1,8-diol (97%), 3-methylbutanoic acid (99%), α-ionone (90%), 1-pentanol (99%), 1-butanol (≥99%), 2-butanol (≥99%), ethyl guaiacol (≥99%), vinyl guaiacol (≥98%), methyl-vanillate (99%), ethyl vanillate (99%), were supplied by Sigma Aldrich (Milan, Italy). Dichloromethane (≥99.8%) and methanol (≥99.8%), were provided by Honeywell (Seelze, Germany). Sodium chloride (≥99.5%) was supplied by Sigma Aldrich (Milan, Italy).
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2

Comprehensive Aroma Compound Library Characterization

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Octan-2-ol (97%), 1-hexanol (99%), cis-3-hexenol (98%), trans-3-hexenol (97%), vanillin (99%), 2,6-dimethoxyphenol (99%), linalool (97%), terpinen-4-ol (≥95%), α-terpineol (90%), nerol (≥97%), geraniol (98%), linalool oxide (≥97%), β-citronellol (95%), p-cymene (99%), terpinolene (≥85%), γ-terpinene (≥97%), limonene (97%), 1,8-cineole (99%), 1,4-cineole(≥98.5%), β-damascenone (≥98%), isoamyl alcohol (98%), benzyl alcohol (≥99%), 2-phenylethanol (≥99%), ethyl acetate (99%), ethyl butanoate (99%), ethyl 3-methyl butanoate ((≥98%), isoamyl acetate (≥95%), ethyl hexanoate (≥95%), phenylethyl acetate (99%), n-hexyl acetate (≥98%), ethyl lactate (≥98%), ethyl octanoate (≥98%), ethyl decanoate (≥98%), hexanoic acid (≥99%), octanoic acid (≥98%), α-phellandrene (95%), p-menthane-1,8-diol (97%), 3-methylbutanoic acid (99%), α-ionone (90%), 1-pentanol (99%), 1-butanol (≥99%), 2-butanol (≥99%), ethyl guaiacol (≥99%), vinyl guaiacol (≥98%), methyl-vanillate (99%) and ethyl vanillate (99%), were supplied by Sigma Aldrich (Milan, Italy). Dichloromethane (≥99.8%) and methanol (≥99.8%), were provided by Honeywell (Seelze, Germany). Sodium chloride (≥99.5%) was supplied by Sigma Aldrich (Milan, Italy).
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3

Synthetic Wine Aroma Compound Analysis

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Octan-2-ol (97%), linalool (97%), terpinen-4-ol (≥95%), α-terpineol (90%), p-cymene (99%), nerol (≥97%), geraniol (98%), 1,8-cineole (99%), 1,4-cineole(≥98.5%), limonene (97%), terpinolene (≥85%), linalool oxide (≥97%), β-citronellol (95%), nerolidol (98%, mix of two isomers), farnesol (95%), bisabolol (≥93%), β-damascenone (≥98%), p-menthane-1,8-diol (≥98%), sodium chloride (≥99.5%) were supplied by Sigma Aldrich (Milan, Italy). Megastigmatrienone was from Symrise AG (Holzminden Germany) as a mix of isomers (purity 78%). Ethanol (≥98%) was furnished by Honeywell (Seelze, Germany). Tartaric acid (≥99%) was purchased from J.T. Baker (Deventer, Holland). Synthetic wine was prepared at 12% of ethanol, 3 g/L of tartaric acid, pH was adjusted to pH 3.1 with NaOH (0.5 M), studied compounds (α-terpineol, terpinen-4-ol, linalool, 1,8-cineole, limonene, p-menthane-1,8-diol, terpinolene) were individually added at 400 μg L−1.
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