Ni, Hui; Jiang, Qing-Xiang; Zhang, Ting; Huang, Gao-Ling; Li, Li-Jun; Chen, Feng published an article in 2020, the title of the article was Characterization of the aroma of an instant white tea dried by freeze drying.Recommanded Product: 96-76-4 And the article contains the following content:
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation-extraction (SDE) and analyzed by sensory evaluation, gas chromatog.-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction anal. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alc., linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alc. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution anal. and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Recommanded Product: 96-76-4
The Article related to aroma instant white tea dried freeze drying, gc-ms, gc-ms-o, aroma reconstruction and omission test, instant white tea, synergistic interactions, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Recommanded Product: 96-76-4
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