Ma, Lijuan published the artcileCharacterization of the key active aroma compounds in Pu-erh tea using gas chromatography-time of flight/mass spectrometry-olfactometry combined with five different evaluation methods, Synthetic Route of 91-16-7, the publication is European Food Research and Technology (2022), 248(1), 45-56, database is CAplus.
The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HSSPME combined with GC-TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profle of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identifed 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and α-ionone were the key characteristic active aromatic compounds
European Food Research and Technology published new progress about 91-16-7. 91-16-7 belongs to ethers-buliding-blocks, auxiliary class Benzene,Ether,Inhibitor,Inhibitor,Inhibitor, name is 1,2-Dimethoxybenzene, and the molecular formula is C8H10O2, Synthetic Route of 91-16-7.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem