Wang, Chao published the artcileSalting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea, HPLC of Formula: 106-25-2, the publication is Food Chemistry: X (2022), 100310, database is CAplus and MEDLINE.
The objective of this study was to develop an effective recovery technol. of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed anal. was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT.
Food Chemistry: X published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C12H13F2N3O4S, HPLC of Formula: 106-25-2.
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