《Changes of volatile compounds and odor profiles in Wuyi rock tea during processing》 was written by Guo, Xiangyang; Ho, Chi-Tang; Wan, Xiaochun; Zhu, Hui; Liu, Qiong; Wen, Zhen. SDS of cas: 119-36-8This research focused onWuyi rock tea Odor profile favor Odor activity value; Sensory evaluation Tea processing; Odor activity value (OAV); Odor profile; Rock flavor; Sensory evaluation; Tea processing; Wuyi rock tea. The article conveys some information:
Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical ′rock flavor′. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatog.-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcs., alkenes and esters were the main volatiles formed during tea processes, but the WRT contained more heterocyclic compounds, among which 15 N-containing volatiles were newly identified in this study, accounting for 60.52% of total amounts of volatiles in WRT. In response, the original green and chem. odors converted to roasted and woody odors, and full fire processing was effective to enhance roasted, floral and woody odors, weaken chem. odor. 2-Ethyl-3,5-dimethylpyrazine (OAV 4.71) was confirmed as the aroma-active compound of WRT with roasted odor by aroma recombination experiment In addition, strong roasted, floral and moderate woody odors were perceived as the outline of ′rock flavor′ in WRT aroma. These results provide theor. basis for processing and quality control of WRT.Methyl Salicylate(cas: 119-36-8SDS of cas: 119-36-8) 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.SDS of cas: 119-36-8
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