Wang, Huajie; Hua, Jinjie; Jiang, Yongwen; Yang, Yanqin; Wang, Jinjin; Yuan, Haibo published the artcile< Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances>, Computed Properties of 78-70-6, the main research area is green teachestnut aroma fixation method; Electromagnetic roller-hot air–steam triple fixation; Gas chromatography-tandem mass spectrometry (GC–MS); Infrared-assisted headspace coupled to solid-phase microextraction; Multiple experiment viewer (MEV); Odor activity value (OAV); Partial least-squares discriminant analysis (PLS-DA).
Fixation is the key process to ensure green tea quality; however, the effect of various fixation methods on the formation of green tea with a chestnut-like aroma and the evolution of key volatile compounds has not been assessed to date. In this study, we compared four types of fixation methods for green tea: roller-hot air-steam, roller-hot air, roller-steam, and single roller. IR-assisted headspace solid-phase microextraction and gas chromatog.-tandem dual mass spectrometry technol. were used to detect the volatile compounds of green tea samples during processing. Partial least-squares discriminant anal. (PLS-DA), multiple experiment viewer (MEV), odor activity value (OAV), and least-significant difference analyzes were then applied to clarify the best fixation method for forming a chestnut-like aroma and associated compounds, and to explore the change law of key volatile compounds using different green tea fixation processes. One hundred and eighty-four volatile compounds were detected in the processed samples, with roller-hot air fixation found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste, based on sensory evaluation. The PLS-DA model clearly distinguished the four kinds of fixation samples and obtained 32 differential volatile compounds Combining OAVs with screening by MEV anal., 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, linalool, cedrol, 3-methyl-butanal, trans-β-ionone, and τ-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. The evolution of these six differential volatile compounds throughout the tea-making process confirmed that rolling-hot air coupling treatment is most conducive to produce a chestnut-like aroma, which is beneficial to form and transform 2,6,10,10-tetramethyl-1-oxaspiro[4.5] dec-6-ene, 3-methyl-butanal, and τ-cadinol with baking aromas and fruity substances. These results provide a theor. basis and tech. guidance for the precise and directional processing of high-quality green tea with a chestnut-like aroma.
Food Research International published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Computed Properties of 78-70-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts