Wang, Baoyi published the artcileCharacterization analysis of flavor compounds in green teas at different drying temperature, Recommanded Product: Methyl octanoate, the main research area is green tea flavor drying temperature amino acid saccharide catechin.
Drying is an important factor in the formation of green tea flavor. In this study, metabolomic anal. were used to detect characteristic components of four green teas with clean aroma (CA), chestnut-like aroma (CLA), bean-like aroma (BLA) and high-fired aroma (HFA) produced by adjusting drying temperature The sensory evaluation results showed that the tea dried at 90°C, 110°C, 140°C and 160°C had a clean aroma, chestnut-like aroma, bean-like aroma and high-fired aroma resp. A total of 95 volatile compounds were identified. Linalool, naphthalene, 2-methyl-naphthalene, 1-octen-3-ol contributed most to the clean aroma. 1,2-dihydro-1,1,6-trimethyl-naphthalene was the key component of the chestnut-like aroma. 2,3-diethyl-5-methyl-pyrazine, 2-methyl-butanal, 3-ethyl-2,5-dimethyl-pyrazine had the biggest contribution to the bean-like aroma. 2,3-diethyl-5-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine and 2-ethyl-5-methyl-pyrazine contributed most to the high-fired aroma. A total of 838 non-volatile compounds were detected and amino acids, saccharides decreased while catechins, flavonols increased during the increasing of drying temperature It′s found that they were related to the taste of umami, astringency and bitterness. This result provides a guidance and theor. basis for the processing of green tea with different aroma types.
LWT–Food Science and Technology published new progress about Alcoholic beverages. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.
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