I found the field of Food Science & Technology very interesting. Saw the article Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control published in 2019.0. Computed Properties of C10H12O2, Reprint Addresses Narain, N (corresponding author), Univ Fed Sergipe, Lab Flavor & Chromatog Anal, Sao Cristovao, Sergipe, Brazil.. The CAS is 103-25-3. Through research, I have a further understanding and discovery of Methyl 3-phenylpropionate
The aim of this work was to undertake a detailed analysis on chemical constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Parana and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-MS along with the determination of total phenolic compounds content, flavonoids and antioxidant activity. A total of 315 volatile compounds were identified, however, several of them have not been reported so far in the Brazilian brown propolis. The terpenes represented the major class with 40.92-84.66% of the total area in the chromatograms. PCA analysis of the majority of compounds successfully indicated the volatile profile of each propolis sample according to their geographical origin. The analysis of volatile compounds and its characterization also varied significantly and confirmed that these depended on the geographical area of collection of propolis. The data generated in this work may help in establishing criteria for quality control and tracking the specific region of propolis production in different states of Brazil.
Computed Properties of C10H12O2. Welcome to talk about 103-25-3, If you have any questions, you can contact Olegario, LS; Andrade, JKS; Andrade, GRS; Denadai, M; Cavalcanti, RL; da Silva, MAAP; Narain, N or send Email.
Reference:
Patent; SANOFI; US2011/294788; (2011); A1;,
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