The flavour of components of capsium were analyzed by CC/MS. The results show that the flavour components are 2-heptenal, 1 -octen-3-ol, leaf alcohol, methyl salicylate,2,4-decadicnal, vanillin, nonanamide, oxacyclohexadecan-2-one, pentadecanoic acid and capsaicin.
Using ginkgo leaf and corn as raw materials, the healthy vinegar was produced by liquid fermentation. According to the studies on drying, crushing, extracting and clarifying of ginkgo leaf, alcohol fermentation and acetic acid fermentation, the main technical parameters were determined as 5% inoculum of Saccharomyces cerevisiae, ginkgo leaf extract: corn mashing of 1:2 and at 30℃ for 5 d.
balteatus females were exposed to R-(+)-limonene (monoterpene), (Z)-3-hexenol (green leaf alcohol), and EβF (sesquiterpene, common aphid alarm pheromone).
Isothiocyanates (ITCs) and 1-cyano-2-phenylethane, autolysis products of glucosinolates, were more toxic than a "green leaf alcohol,"cis-3-hexen-1-ol, found in numerous plant families.
This leaf alcohol, dispensed in polyethylene vials inside clear invaginated McPhail traps suspended on fig trees, captured 60 flies/trap/day with a 3:1 ratio of females to males.
A practical synthesis approach of leaf alcohol (cis-3-hexen-1-ol) is finished. A series of esters from a mixture of cis and trans 3-hexen-1-ol are prepared. The correlation between fragrance and their moleclar structrues are studied. And from this, some useful new perfumes have been found.
The odour of larch needles was sampled by Using Head space adsorption. Chemical components of needle's odour and its changes after infected by D. superans were analyzed with GC-MS. It was determined that α-Pinene, Camphene, Myrcene, Leaf alcohol, 1,3,4-Trimethylcyclohex-3-en-1-yl formaldehyde, and Chrysanthemummonocarboxylate were more changeable. The relation between odour compositions and induction-resistance was discussed.