Guo, Xiangyang; Ho, Chi-Tang; Wan, Xiaochun; Zhu, Hui; Liu, Qiong; Wen, Zhen published the artcile< Changes of volatile compounds and odor profiles in Wuyi rock tea during processing>, Category: esters-buliding-blocks, the main research area is Wuyi rock tea Odor profile favor Odor activity value; Sensory evaluation Tea processing; Odor activity value (OAV); Odor profile; Rock flavor; Sensory evaluation; Tea processing; Wuyi rock tea.
Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical ′rock flavor′. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatog.-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcs., alkenes and esters were the main volatiles formed during tea processes, but the WRT contained more heterocyclic compounds, among which 15 N-containing volatiles were newly identified in this study, accounting for 60.52% of total amounts of volatiles in WRT. In response, the original green and chem. odors converted to roasted and woody odors, and full fire processing was effective to enhance roasted, floral and woody odors, weaken chem. odor. 2-Ethyl-3,5-dimethylpyrazine (OAV 4.71) was confirmed as the aroma-active compound of WRT with roasted odor by aroma recombination experiment In addition, strong roasted, floral and moderate woody odors were perceived as the outline of ′rock flavor′ in WRT aroma. These results provide theor. basis for processing and quality control of WRT.
Food Chemistry published new progress about Lactones Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics