Deng, Xiujuan published the artcileEvolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea, Formula: C11H10O, the publication is Food Chemistry (2021), 129783, database is CAplus and MEDLINE.
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. β-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. γ-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.
Food Chemistry published new progress about 93-04-9. 93-04-9 belongs to ethers-buliding-blocks, auxiliary class Naphthalene,Ether, name is 2-Methoxynaphthalene, and the molecular formula is C11H10O, Formula: C11H10O.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem