This compound belongs to the class of organic compounds known as fatty alcohol esters. These are ester derivatives of a fatty alcohol.
External Descriptors
Acyclic monoterpenoids
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.
1.Yingjie Fu, Yipeng Zhang, Shitong Zeng, Liwen Luo, Hui Xi, Peng Li, Dingzhong Wang, Tougen Liao, Jiajia Chen, Shihao Sun, Jianping Xie. (2021) The effect of long-chain alkanes on flavour release and olfactory characteristics of rose essential oil. FLAVOUR AND FRAGRANCE JOURNAL, 37 (1):(72-80). [PMID:][10.1002/ffj.3681]
2.Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang. (2024) Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, [PMID:39253161][10.1016/j.heliyon.2024.e36382]
3.Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun, Haitao Chen, Shuqi Wang, Baoguo Sun. (2024) Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR). JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:][10.1016/j.jfca.2024.106268]
4.Xin Zhang, Jinxiu Xu, Xianbing Xu, Shuhong Ye, Zhenyu Wang, Ming Du. (2025) Characterization of key aroma compounds in traditional Chinese red sour soup through the molecular sensory science technique.. Food Bioscience, [PMID:][10.1016/j.fbio.2025.107767]
5.Tianyu Dong, Shuwei Wang, Panpan Wu, Jie Sun, Haitao Chen, Shuqi Wang. (2026) Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment. FOOD CHEMISTRY, [PMID:41707273][10.1016/j.foodchem.2026.148415]
6.Xiuqing Zheng, Jianna Yu, Mengting Huang, Jiaxu Liu, Jiaxing Li, Peixuan Huang, Lu Cheng, Binwang Yang, Haoran Huang, Zhuyue Peng, Wenjie Liu. (2026) Fourier Deconvolution Multiplexing Boosts Ion Throughput in Pinhole-Interfaced GC-IMS/MS for Synchronous Peak Identification. ANALYTICAL CHEMISTRY, [PMID:][10.1021/acs.analchem.6c00104]
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