Guo, Xiangyang published the artcileEffect of the roasting degree on flavor quality of large-leaf yellow tea, Safety of 2,3,5-Trimethylpyrazine, the main research area is catechin caffeine large leaf yellow tea roasting flavor quality; Flavor quality; Heterocyclic compounds; Large-leaf yellow tea (LYT); Odor activity values (OAV); Roasting degree; Sensory evaluation.
Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chem. composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β-ionone with odor activity value above 1600 and 39 resp. offered roasted, floral odors, resp. in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.
Food Chemistry published new progress about Flavor. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.