Wang, Baoyi published the artcileIdentification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC-MS and GC-O analysis, COA of Formula: C10H18O, the publication is European Food Research and Technology (2022), 248(3), 647-657, database is CAplus.
In this study, gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O) anal. was performed to figure out the characteristic aroma compounds of high-latitude black teas and select the suitable cultivar for producing high-aroma black tea. Sensory evaluation revealed that Jinxuan presented an obviously floral aroma and got the highest score, followed by Longjing Changye, Zhongcha 302, Yingshuang, Baihaozao and Huangshan Quntizhong. Furthermore, a total of 135 volatiles were identified in all black teas and 12 components can be used to distinguish different latitude black teas by principal component anal. (PCA). Cluster anal. (CA) showed six samples were divided into two clusters and Jinxuan was classified sep. of cluster B. Based on GC-O anal., 41 volatile organic compounds (VOCs) were found to promote the aroma of high-latitude black teas. Among them, phenylethyl alc., geraniol, linalool, α-ionone, cis-3-hexenyl hexanoate and Me salicylate were the major contributors to the floral fragrance of black tea and accounted for a relative high proportion in Jinxuan, Longjing Changye and Baihaozao. In summary, Jinxuan and Longjing Changye were suitable for producing high-quality black tea in high-latitude area.
European Food Research and Technology 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 C13H17BrO3, COA of Formula: C10H18O.
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