Chemistry is traditionally divided into organic and inorganic chemistry. COA of Formula: C7H12O2, The former is the study of compounds containing at least one carbon-hydrogen bonds.In a patent,Which mentioned a new discovery about 105-21-5
Aroma components from the ripe fruit of Prunus salicina L. cv. Friar and their changes during cold storage were analyzed in this study. Fifty-one volatiles were identified by dichloromethane direct extraction method using gas chromato-graphy?mass spectrophotometry (GC-MS). Their total content was 50.4 mug/g, including alcohols, aldehydes, esters, lactones, acids, ketones, phenols, and small amounts of hydrocarbons and heterocyclic compounds. Nine compounds were determined as the would-be impact odorants of Prunus salicina L. cv. Friar, accounting for 24.7% of contents of total aroma components. According to the size of the aroma indices, their contribution to the aroma was list: (E)-2-hexenal, gamma-dodecalactone, hexyl acetate, butane-2,3-diol, 3-methyl-2-butene-1-ol, hexanal, butyl acetate, 1-butanol, and 2-methyl-1-butanol. Compared with the ripe fruit of Prunus salicina L. cv. Friar, types and relative contents of the would-be impact odorants declined during cold storage at 0Candtheshelf-life period at 20C after harvest. This result showed that low temperature inhibited the synthesis of aroma components to a certain extent. The lack of acetates and lactones, which contributed to fruit aroma largely, was the main reason for fading of fruit flavor after cold storage.
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Reference:
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem