Supriyadi, Supriyadi published the artcileEnhancement of black tea aroma by adding the beta;-glucosidase enzyme during fermentation on black tea processing, Formula: C9H18O2, the main research area is glucosidase enzymearoma beta fermentation black tea processing.
Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound The addition of β-glucosidase was done by dissolving the enzyme on a sodium citrate buffer (pH 5.0), which was then sprayed on tea leaves during black tea processing. The β-glucosidase treatment significantly increases the volatile compound from glycoside precursors such as linalool, geraniol, and Me salicylate. Moreover, the volatile compound from carotenoid and lipid precursors (nerolidol and β-cyclocitral) was also increased with β-glucosidase treatment.
International Journal of Food Science published new progress about Almond. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics