Yang, Yanqin published the artcileAroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry, COA of Formula: C9H10O2, the main research area is congou black tea faint scent floral aroma; Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry; Congou black tea; Electronic nose; Final firing; Multivariate statistical analysis.
The drying technol. is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatog. coupled to time-of-flight mass spectrometry (GC x GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC x GC-TOFMS identified a total of 243 volatile compounds Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant anal. (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP > 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process.
Food Research International published new progress about Amines Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics