On September 30, 2021, Deng, Xiujuan; Huang, Ganghua; Tu, Qing; Zhou, Hongjie; Li, Yali; Shi, Hongyuan; Wu, Xianxue; Ren, Hongtao; Huang, Kunlun; He, Xiaoyun; Xu, Wentao published an article.Electric Literature of 93-04-9 The title of the article was Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea. And the article contained the following:
For the urgent need for fermentation control and product quality improvement of Pu-erh tea, gas chromatog.-mass spectrometry and odor activity value (OAV) were used to comprehensively investigate the flavor-active compounds during artificial fermentation of Pu-erh tea. A flavor wheel was constructed to expound the sensory attributes evolution during fermentation With an increased total volatiles content, 43 were significantly up-regulated and 30 were down-regulated among 131 detected volatiles. Key active compounds of three aroma types, namely fresh fragrance, fruit-fungus fragrance and stale-Qu fragrance, were analyzed based on OAV. 尾-damascenone was firstly found contributing most to the aroma of Pu-erh tea, followed by 1,2,3-methoxybenzene and (E,E)-2,4-nonadienal. 纬-terpinene, linalool, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 4-ethylveratrol were identified as the potential markers responsible for aroma differences among three fermentation stages. Finally the metabolic evolution of key flavor-active compounds were systematically summarized. This study provides significant guidance in fermentation control and new product development of Pu-erh tea. The experimental process involved the reaction of 2-Methoxynaphthalene(cas: 93-04-9).Electric Literature of 93-04-9
The Article related to betadamascenone gammaterpinene linalool artificial fermentation pu erh tea, aroma profile, artificial fermentation, flavor-active compounds, metabolic evolution, odor activity value, pu-erh tea and other aspects.Electric Literature of 93-04-9
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