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Catalogue Number : BN-O0003
Specification : 98%(HPLC)
CAS number : 127-91-3
Formula : C10H16
Molecular Weight : 136.23
PUBCHEM ID : 14896
Volume : 20mg

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Catalogue Number


Analysis Method





Molecular Weight



Botanical Source

Structure Type









0.9±0.1 g/cm3


Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.

Flash Point

34.9±5.8 °C

Boiling Point

166.0±0.0 °C at 760 mmHg

Melting Point



InChl Key


WGK Germany


HS Code Reference

Personal Projective Equipment

Correct Usage

For Reference Standard and R&D, Not for Human Use Directly.

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provides coniferyl ferulate(CAS#:127-91-3) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate

No Technical Documents Available For This Product.




The main aim of this work was to characterize the volatile profile of virgin pistachio oils produced from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana and Sirora), under different technological conditions (temperature, roasting, use of whole nuts, screw speed and nozzle diameter), and compare it with those of commercial pistachio oils. Terpenes (15.57-41.05 mg/kg), accounting for ~97% of total volatiles, were associated with appreciated sensory properties, with α-pinene as the main volatile (14.47-37.09 mg/kg). Other terpene compounds such as limonene (0.11-3.58 mg/kg), terpinolene (0.00-1.61 mg/kg), β-pinene (0.12-1.20 mg/kg) and α-terpineol (0.00-1.17 mg/kg) were quantified at lower concentrations. Acids, alcohols, aldehydes, esters and hydrocarbons only summed to ~3% of the total volatile compounds. The volatiles content greatly depended on the pistachio cultivar employed. The influence of extraction conditions was also very relevant; in particular, terpenes doubled (28.38-53.84 mg/kg) using whole pistachios for oil extraction, also being incremented by mild processing conditions. On the contrary, higher temperature or roasting decreased the terpene content (~50-25% respectively), and pyrazines appeared (up to 3.12 mg/kg).


Cultivars; Roasting; Technological conditions; Virgin pistachio oil; Volatiles.


Influence of Cultivar and Technological Conditions on the Volatile Profile of Virgin Pistachio Oils


Rosa M Ojeda-Amador 1, Giuseppe Fregapane 2, Maria Desamparados Salvador 3

Publish date

2020 May 1




Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous bacterial composition and flavor changes in dried carrots were analyzed at different water activities (aw, 0.43, 0.67, 0.76 and 0.84). Results suggested that the water molecules mobility significantly increased in the dried carrots at higher aw levels (0.67, 0.76 and 0.84), this was attributed to the raised content of bound water, rather than immobilized or free water. Consequently, this accelerated microbial growth and flavor deterioration. At aw = 0.84, the characteristic flavor compounds including 2,3-butanediol, pentanoic acid, hexanoic acid, heptanoic acid and nonanoic acid were lost. The disagreeable flavor compounds including terpenes were produced during the storage period. These were the main contributors of flavor deterioration in the dried carrots. Lactic acid bacteria, as the dominant bacteria in dried carrots during storage, were proved to be closely related to the production of o-cymene, β-pinene and β-myrcene. Moreover, the emergence of Pediococcus spp. was the major factor leading to the increase of γ-terpinene in dried carrots.


Bacteria composition; Dried carrots; Flavor deterioration; Water status; volatile compounds.


Exogenous Bacterial Composition Changes Dominate Flavor Deterioration of Dried Carrots During Storage


Haoliang Pu 1, Qiuhui Hu 1, Liuqing Wang 1, Fei Pei 1, Alfred Mugambi Mariga 2, Wenjian Yang 3

Publish date

2019 Dec




Background: Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography-mass spectrometry.

Results: The chemical composition of EOs highlighted that 26 compounds of the four lemon cultivars at the different ripening stages were clearly identified. The compounds analysed belonged to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Among the monoterpene hydrocarbons, d-limonene, β-pinene, and γ-terpinene were the most abundant; and among the oxygenated monoterpenes, α-terpineol, nerol, and geraniol were the most abundant. Quantitative gas chromatography-mass spectrometry analysis of the most abundant monoterpene hydrocarbons (α-pinene, β-pinene, myrcene, d-limonene, and γ-terpinene) highlighted that the amount of EOs decreased during ripening stages. ‘Ovale di Sorrento’ and ‘Sfusato Amalfitano’ showed the highest level of EOs in December, whereas in ‘Femminello Cerza’ and ‘Femminello Adamo’ this occurred in November. EOs, as well as the phenolic compounds, were positively correlated with the antioxidant activity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid).

Conclusions: EOs reached the highest level in the four lemon cultivars at different ripening stages. Campanian cultivars (‘Ovale di Sorrento’ and ‘Sfusato Amalfitano’) showed the greatest EO content in November, whereas in Sicilian cultivars (‘Femminello Cerza’ and ‘Femminello Adamo’) this occurred in December. Besides phenolic compounds, measured in lemon peel extracts, EOs can contribute to antioxidant activity, as demonstrated by the positive correlation. © 2019 Society of Chemical Industry.


antioxidant activity; bioactive compounds; monoterpene hydrocarbons; oxygenated monoterpenes; phenolic compounds.


Variations of Peel Essential Oils During Fruit Ripening in Four Lemon (Citrus Limon (L.) Burm. F.) Cultivars


Giuseppe Di Rauso Simeone 1, Antonio Di Matteo 1, Maria Antonietta Rao 1, Claudio Di Vaio 1

Publish date

2020 Jan 15