Fan, Xiaowei published the artcileEffects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving-compressing treatments, Application of rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is raw Puerh tea volatile composition deenzyming autoclaving compressing treatment.
Volatile compounds largely contribute to the aroma of raw pu-erh tea (RPT). However, the changes of volatile composition during manufacturing are unclear. This work characterized 58 volatile compounds in the RPT samples collected from withering, de-enzyming, sun-drying, and autoclaving-compressing stages. Results show that de-enzyming and autoclaving-compressing have large effects on the volatile composition, with the total volatile contents sharply decreased by 76.68% and 35.77%, resp. After de-enzyming, the relative content of aldehydes increased by 4.68-fold, whereas that of alkenes decreased by 2.65-fold; thus, the attractive fatty aroma must be enhanced while weakening the unpleasant grassy aroma. The volatile composition would be greatly changed by autoclaving-compressing, which is a special step for RPT production but rarely studied before. These findings revealed the changes of the volatile composition of RPT during manufacturing, especially de-enzyming and autoclaving-compressing, which are important for the formation of the aroma characteristics of RPT.
LWT–Food Science and Technology published new progress about Autoclaving. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Application of rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts