On March 30, 2022, Wang, Chao; Li, Juan; Zhang, Ya; He, Zhongrong; Zhang, Yin; Zhang, Xingmin; Guo, Zhuoyue; Huang, Jianan; Liu, Zhonghua published an article.Quality Control of 1,2-Dimethoxybenzene The title of the article was Effects of electrostatic spray drying on sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. And the article contained the following:
The sensory qualities, aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs were higher in ESDIPT than in VDIPT and CSDIPT but were lower than those in FDIPT. Dihydro-β-ionone had the highest OAV. Aroma recombination experiments were performed to verify the identification results. ESDIPT was present in the shape of microspheres with many regular concave surfaces, which was different from those treated by other drying methods. In terms of sensory quality and productivity, ESD would be a potential method for IPT production The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Quality Control of 1,2-Dimethoxybenzene
The Article related to pu erh tea volatile compound electrostatic spray drying, electrostatic spray drying, instant pu-erh tea, microstructural features, odor-active compounds, sensory quality, Food and Feed Chemistry: Physical, Organic, and Inorganic Chemistry and Model Systems and other aspects.Quality Control of 1,2-Dimethoxybenzene
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