Li, Z. W.; Wang, J. H. published an article in 2021, the title of the article was Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry.Quality Control of 3-Acetyldihydrofuran-2(3H)-one And the article contains the following content:
The present work describes the relationship between volatile aroma components and flavors of Fenghuang Dancong tea. Volatile aroma components of five types of Fenghuang Dancong tea namely Baxian, Milanxiang, Yulanxiang, Guihuaxiang, and Yinhuaxiang were extracted by headspace solid-phase microextraction (HS-SPME), then analyzed by gas chromatog.- mass spectrometry (GC-MS) technique and gas chromatog. olfactometry (GC-O) techniques. The GC-MS results showed that a total of 116 volatile components were detected, among which 21 (including alcs., esters, olefins, aldehydes, ketones, and alkanes) were commonly detected in all types of tea. Based on GC-O anal., 26 active ingredients that mainly contribute to grassy, sweet, floral, fruity, woody, and honey aromas were detected. Among these ingredients, four compounds including linalool oxide I, linalool, nerol, and neroli, which give floral, sweet, and honey aromas were abundant (with high aroma intensity) in all five types of tea. This suggests that these compounds are the main components contributing to the unique aroma of Fenghuang Dancong tea. The experimental process involved the reaction of 3-Acetyldihydrofuran-2(3H)-one(cas: 517-23-7).Quality Control of 3-Acetyldihydrofuran-2(3H)-one
The Article related to tea volatile aroma compound hs spme gc ms olfactometry, Placeholder for records without volume info and other aspects.Quality Control of 3-Acetyldihydrofuran-2(3H)-one
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