Xu, Huaide published the artcileChanges of aroma components in chaenomeles sinensis fruits during storage, SDS of cas: 110-34-9, the publication is Xibei Zhiwu Xuebao (2007), 27(3), 537-542, database is CAplus.
Aroma components were extracted by distillation and solvent extraction (SDE) at different storage time in Chaenomeles sinensis fruits. According to the anal. of GC-MS, esters and alkenes were increasing along with the storage time, but alcs., ketones and aldehydes were decreasing. At the beginning of the storage, the dominant aroma components in Chaenomeles sinensis fruits were 4-Methyl-5-penta-1,3-dienyltetrahydrofuran-2-one, 4-(2,6,6-Trimethylcyclohex-1-enyl)-butan-2-ol and (Z)-3-Hexen-1-ol. After 40 days storage at 8 degrees, the main components and their relative contents were alkenes (21.07%), esters (18.73%) and alcs. (16.34%). After 90 days storage, the relative content of Et esters of aliphatic acids significantly increased to 34.86%, among which the critical one was 3-Nonenoic acid, Et ester (21.67%). In addition, the relative content of α-Farnesene increased from 3.63% at the beginning of the storage to 35.22% after 90 days storage.
Xibei Zhiwu Xuebao published new progress about 110-34-9. 110-34-9 belongs to esters-buliding-blocks, auxiliary class Aliphatic hydrocarbon chain,Ester, name is Isobutyl palmitate, and the molecular formula is C6H8N2O2S, SDS of cas: 110-34-9.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics