On September 30, 2021, Zhang, Wenji; Cao, Junxi; Li, Zhigang; Li, Qiuhua; Lai, Xingfei; Sun, Lingli; Chen, Ruohong; Wen, Shuai; Sun, Shili; Lai, Zhaoxiang published an article.Application of 85-91-6 The title of the article was HS-SPME and GC/MS volatile component analysis of Yinghong Number 9 dark tea during the pile fermentation process. And the article contained the following:
Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong Number 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, resp. β-ionone, phenylethyl alc., and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theor. basis for process and quality improvement of Yinghong Number 9. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Application of 85-91-6
The Article related to camellia hs spme gc ms volatile component fermentation, aromatic components, camellia sinensis, dark tea, pile fermentation, Food and Feed Chemistry: Beverages and other aspects.Application of 85-91-6
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