Journal: Food Chemistry: X
Article Title: Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches
doi: 10.1016/j.fochx.2024.101794
Figure Lengend Snippet: Odorants in large-leaf yellow tea infusion by SBSE-GC-O.
Article Snippet: 1-Ethyl-1 H -pyrrole, 2,4,5-trimethyloxazole, 2,5-dimethylpyrazine, benzaldehyde, 1-octen-3-ol, octanal, ( E , E )-2,4-heptadienal, benzeneacetaldehyde, 1-ethyl-1 H -pyrrole-2-carboxaldehyde, 2-acetylpyrrole, ( Z )-linalool oxide (furanoid), 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, ( E )-linalool oxide (furanoid), benzoic acid methyl ester, linalool, ( E, Z )-2,6-nonadienal, 3,5-diethyl-2-methylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, ( Z )-linalool oxide (pyranoid), methyl salicylate, geraniol, indole, 3-methyl-indole, ( E )- β -ion sodium chloride one, and DL -4-chlorophenylalanine were purchased from Macklin Biochemical Co., Ltd. (Shanghai, China). α -Ionone was purchased from ChemFaces Biotechnology Co., Ltd. (Wuhan, Hubei, China).
Techniques: Concentration Assay