Zhu, Yu-Meng published the artcileRoasting process shaping the chemical profile of roasted green tea and the association with aroma features, SDS of cas: 14667-55-1, the main research area is roasting treatment far IR radiation sensory attributes tea; Aroma sensory evaluation; Drum roasting; Far-infrared irradiation; Flavonoids; Steamed green tea; Volatiles; Weighted correlation network analysis.
Roasting process impacts the chem. profile and aroma of roasted tea. To compare the impacts of far-IR irradiation and drum roasting treatments (light, medium and heavy degrees), the corresponding roasted teas were prepared from steamed green tea for chem. analyses and quant. descriptive anal. on aroma, and correlations between volatiles and aroma attributes were studied. There were 8 catechins, 13 flavonol glycosides and 105 volatiles quantified. Under heavy roasting treatments, most catechins and flavonol glycosides decreased, and aldehydes, ketones, furans, pyrroles/pyrazines, and miscellaneous greatly increased, while far-IR irradiated teas had distinct nutty aroma compared with the roasty and burnt odor of drum roasted teas. The weighted correlation network anal. result showed that 56 volatiles were closely correlated with the aroma attributes of roasted teas. This study reveals the differential chem. and sensory changes of roasted teas caused by different roasting processes, and provides a novel way for flavor chem. study.
Food Chemistry published new progress about Anthocyanins Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.