On August 15, 2022, An, Huimin; Ou, Xingchang; Zhang, Yangbo; Li, Shi; Xiong, Yifan; Li, Qin; Huang, Jianan; Liu, Zhonghua published an article.COA of Formula: C9H11NO2 The title of the article was Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology. And the article contained the following:
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds In this study, seventy volatile compounds of jasmine tea scented by different scenting technol. were analyzed qual. and quant. by gas chromatog.-mass spectrometry (GC-MS). And seven compounds were identified as the key volatile compounds by weighted gene co-expression network anal. (WGCNA), orthogonal partial least squares discriminant anal. (OPLS-DA) and odor activity value (OAV). According to the equation describing seven key volatile compounds and quality of jasmine tea, the optimal scenting technol. was obtained, i.e., the amount of flowers (AF) was 65-78%, scenting time (ST) was 15-17 h, and scenting temperature (SW) was 35-40°C. This study lays a foundation for the study of aroma characteristics of jasmine tea, and guides enterprises to improve jasmine tea processing technol. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).COA of Formula: C9H11NO2
The Article related to volatile aroma jasmine tea, aroma quality, jasmine tea, scenting technology, volatile compounds, weighted gene co-expression network analysis, Food and Feed Chemistry: Analysis and other aspects.COA of Formula: C9H11NO2
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