In 2019,Food Chemistry included an article by Chen, Qincao; Zhu, Yin; Dai, Weidong; Lv, Haipeng; Mu, Bing; Li, Pengliang; Tan, Junfeng; Ni, Dejiang; Lin, Zhi. SDS of cas: 119-36-8. The article was titled 《Aroma formation and dynamic changes during white tea processing》. The information in the text is summarized as follows:
The formation of and dynamic changes in aroma during white tea processing have not previously been systematically investigated. In this study, advanced comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry was employed to investigate the mechanism of white tea aroma formation. A total of 172 volatiles were identified and mainly comprising endogenous volatiles, which displayed diverse change trends during the withering period. In this process, free aroma precursor amino acids and glycosidically bound volatiles (GBVs) were found to contribute to the formation of white tea aroma, with the differential expression of aroma-related key genes accounting for various accumulation of endogenous volatiles and GBVs. In addition, the drying was also shown to play an important role in the formation of white tea aroma. Our study provides the first characterization of white tea aroma formation and establishes a theor. basis for quality control during white tea processing operations. In addition to this study using Methyl Salicylate, there are many other studies that have used Methyl Salicylate(cas: 119-36-8SDS of cas: 119-36-8) was used in this study.
Methyl Salicylate(cas: 119-36-8) has been used: as a component of clarifying solution for treating Mongolian gerbil cochlea intact for immunofluorescence analysis, as a plant elicitor to test its effect on reducing the whitefly population from tomato plants.SDS of cas: 119-36-8
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