Chen, Han published the artcileRelationship between volatile components of green pepper and its freshness, COA of Formula: C10H14O, the publication is Shipin Kexue (Beijing, China) (2016), 37(7), 66-71, database is CAplus.
Volatile components of green pepper stored in refrigerator at (4±1)°C for different periods were evaluated by head space solid-phase micro extraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Soluble solid content, weight loss ratio and vitamin C content and were analyzed to probe into the relationship of pepper freshness and its volatile components. The results showed that green pepper could be kept fresh at (4±1)°C for 15 days. The characteristic odor components of fresh green pepper were hexyl octanoate, (E,E)-2,4-decadienal and 3-octanone, whereas those of rotten green pepper were α-myrcene, α-phellandrene, (E)-α-famesene, 2-propenoic acid, 3-phenyl-Et ester, hexadecanoic acid, Et ester and n-decanoic acid with variation thresholds of 6.54, 13.47, 32.78, 7.74, 9.10 and 17.13 μg/L, resp. These results can provided a theor. basis for judging the freshness of pepper by changes of the volatile components and accordingly for developing smart refrigerator to monitor the freshness of green pepper.
Shipin Kexue (Beijing, China) published new progress about 2944-47-0. 2944-47-0 belongs to ethers-buliding-blocks, auxiliary class Benzene,Ether, name is 2-Isopropylanisole, and the molecular formula is C10H14O, COA of Formula: C10H14O.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem