Computed Properties of C8H8O3In 2019 ,《Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling》 was published in Food Chemistry. The article was written by Wang, Yu; Zheng, Peng-Cheng; Liu, Pan-Pan; Song, Xiao-Wei; Guo, Fei; Li, Ye-Yun; Ni, De-Jiang; Jiang, Chang-Jun. The article contains the following contents:
Withering is an indispensable process for improving flavors in green, black and white teas during their manufacturing The effects of the withering process on the formation of tea flavors were investigated using transcriptome and metabolite profiling in withered tea leaves. A total of 3268, 23,282 and 25,185 differentially expressed genes (DEGs) were identified at 3 h (68%, water content), 12 h (61%) and 24 h (48%) of the withering process, resp. The DEGs, involved in flavonoid biosynthesis were significantly downregulated, which could be correlated with the reduction of catechins. Enhancement of terpenoids and alpha-linolenic acid metabolism could trigger an increase in the total content and number of volatiles. The increase in free amino acid-content could be related to 261 DEGs. Our study suggests that dehydration stress during withering induced significant changes in the gene transcription and content of the tea flavor compounds, which promoted the special flavors in various teas. In addition to this study using Methyl Salicylate, there are many other studies that have used Methyl Salicylate(cas: 119-36-8Computed Properties of C8H8O3) was used in this study.
Methyl Salicylate(cas: 119-36-8) is a natural herbivore-induced plant volatile. It is a naturally occurring product in trees, legumes, exotic plants, vegetables, berries, and the primary constituent of the oil of wintergreen.Methyl Salicylate is produced from salicylic acid.Computed Properties of C8H8O3
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