Liu, Haocheng published the artcileA comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures, Name: Ethyl octanoate, the main research area is Yingde black tea steeping temperature aromatic characterization.
Black tea, known for its unique aroma, is one of the most popular non-alc. beverages. Because of complex aroma composition, studying black tea aroma has attracted widespread attention. The aim of this study was to evaluate the effect of different steeping temperatures (60°C, 70°C, 80°C, and 95°C) on the aroma composition of Yingde black tea for the first time. A total of 157 volatile compounds were identified by gas chromatog.-mass spectrometry (GC-MS). These compounds can be divided into 11 categories, including alcs., esters, ketones, aldehydes, terpenes and sulfides. The types of different volatile compounds and contents in tea infusion samples show a pos. correlation with steeping temperature A total of 16 main aromatic compounds were identified though the comparison anal. of gas chromatog.-olfactometry (GC-O FD ≥ 32) data and odor activity value (OAV value ≥ 1), including β-damascone, β-ionone, linalool, Et hexanoate, di-Me sulfide, di-Me trisulfide, nonanal, Me salicylate, 3-hexenyl isovalerate, cedrol, and longifolene. A correlation of characteristic aroma data with descriptive sensory anal. (DSA) data clearly established that different steeping temperatures result in different overall aroma qualities of the black tea, indicating that steeping temperature is a key parameter affecting the aroma composition
LWT–Food Science and Technology published new progress about Aldehydes Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.
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