Effect of electromagnetic cylinder variable temperature coupling to hot air drying technology on formation of chestnut-like aroma green tea was written by Chen, Jia-yu;Zhang, Ming-ming;Jiang, Yong-wen;Yang, Yan-qin;Yuan, Hai-bo;Liu, Zheng-quan. And the article was included in Xiandai Shipin Keji in 2021.COA of Formula: C15H22O2 The following contents are mentioned in the article:
In order to investigate the effect of electromagnetic cylinder variable temperature coupling hot air drying technol. on the formation of chestnut-like aroma in green tea, the effects of different combinations of drum variable temperature, drying time, and coupling to hot air were investigated. The qual. and quant. analyses of aroma components were implemented by using IR-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS), and the key compounds for chestnut-like fragrance were further screened by multivariate statistical anal. The results showed that the best quality of chestnut-like aroma was obtained when the drying temperature of the electromagnetic drum was 180 掳C/170 掳C/160 掳C, coupling to hot air at 110 掳C maintaining for 6 min. In addition, an effective discriminant model of green tea with chestnut-like aroma was established by partial least squares-discriminant anal. (PLS-DA) (R2Y = 0.997, Q2 = 0.774). Based on VIP > 1 and p 鈮?0.05, 27 key differential compounds were screened out. Their distribution was further determined using hierarchical cluster anal. (HCA), and it was found that the contents of 27 volatiles were generally higher in chestnut-like aroma green teas than non-chestnut-like aroma green teas. In addition, the quality of chestnut-like aroma in green teas was influenced by the tenderness of the raw materials, too. Better quality of chestnut-like fragrance was obtained using green tea with a single bud than that with a bud and one leave. In general, as a promising processing technol., the electromagnetic cylinder variable temperature coupling to hot air drying technol. provides theor. reference and tech. support for the processing of chestnut-like green tea. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7COA of Formula: C15H22O2).
2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.COA of Formula: C15H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics