Dai, Qianying's team published research in International Journal of Food Science and Technology in 55

Dai, Qianying published the artcileInvestigating volatile compounds’ contributions to the stale odour of green tea, Recommanded Product: Dimethyl adipate, the publication is International Journal of Food Science and Technology (2020), 55(4), 1606-1616, database is CAplus.

Summary : This study aimed to characterize the volatiles that contribute to stale odor of green tea. Volatiles were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed using gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). Results showed that a total of ninety-six volatiles were identified by GC-MS, in which forty-four volatiles were screened out based on Principal component anal. (PCA) and orthogonal projections to latent structures-discriminant anal. (OPLS-DA), and thirty-nine volatiles had a significant variation at the level of 0.05 by anal. of variance (ANOVA). From GC-O anal., fifty-four aromatic volatiles with strong aroma intensity (aroma intensity above 2) were perceived. Further investigation revealed that fifteen volatiles, including 1-octen-3-ol, benzyl alc., benzaldehyde, safranal, β-cyclocitral, (E,E)-3,5-octadien-2-one, (Z,E)-3,5-octadien-2-one, di-Me adipate, dihydroactinidiolide, β-ionone, α-ionone, geranyl acetone, phenylethyl alc., Me decanoate and α-terpineol were responsible for stale odor, besides the former nine compounds were only found in stored tea.

International Journal of Food Science and Technology published new progress about 627-93-0. 627-93-0 belongs to esters-buliding-blocks, auxiliary class Ploymers, name is Dimethyl adipate, and the molecular formula is C8H14O4, Recommanded Product: Dimethyl adipate.

Referemce:
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