On April 15, 2022, Ma, Lijuan; Peng, Yuxi; Du, Liping; Zhang, Linqi; Tong, Wenzhe; Weng, Yanru; Xiao, Dongguang; Zhang, Huiling; Huang, Jihong published an article.Related Products of 91-16-7 The title of the article was Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea. And the article contained the following:
As a typical Chinese tea, Pu-erh tea attracts much attention due to its unique flavor formed by taste and aroma compounds To study the effects of taste compounds on the aroma release, model solutions containing five typical methoxyphenolic compounds (MCs) and main taste compounds with different concentrations were prepared based on the anal. of Pu-erh tea samples. GC-MS results indicated that the release of five MCs was inhibited by theabrownin, tea polysaccharide, tea polyphenol and catechins. The release of 1,2-dimethoxybenzene, 3,4-dimethoxytoluene and 1,2,3-trimethoxy-5-methyl-benzene was promoted by gallic acid under a low concentration (≤4 mg/g). Statistically, gallic acid had the most significant effect on the release of MCs. Isothermal titration calorimetry suggested that hydrogen bonds and hydrophobic effects had potential contributions to the interaction between taste and aroma compounds This work will provide the research basis for revealing the formation mechanism of tea flavor. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Related Products of 91-16-7
The Article related to puerh tea methoxyphenolic taste aroma hydrophobicity, Food and Feed Chemistry: Beverages and other aspects.Related Products of 91-16-7
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