Zheng, Xuexue published the artcileCharacterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea, Formula: C8H10O2, the publication is Food Chemistry: X (2022), 100248, database is CAplus and MEDLINE.
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC-MS anal. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS anal. revealed that 3,4-dehydro-β-ionone, dihydro-β-ionone, (+)-carotol and linalool oxide II were the key contributors to the ′floral and fruity′ attribute, α-terpineol contributed to woody and stale attributes, and thirteen aroma compounds related to green attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea.
Food Chemistry: X published new progress about 91-16-7. 91-16-7 belongs to ethers-buliding-blocks, auxiliary class Benzene,Ether,Inhibitor,Inhibitor,Inhibitor, name is 1,2-Dimethoxybenzene, and the molecular formula is C7H16ClNO2, Formula: C8H10O2.
Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem