An article Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1’ WOS:000564553400007 published article about GAS-CHROMATOGRAPHY; VOLATILE COMPOUNDS; S-METHYLMETHIONINE; ACTIVE COMPOUNDS; POTENT ODORANTS; OLFACTOMETRY; VERIFICATION; COMPONENTS in [Liao, Xueli; Yan, Jingna; Wang, Bei; Meng, Qing; Tong, Huarong] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China; [Zhang, Longyun] Fuling Dist Agr & Rural Affairs Comm Chongqing, Chongqing 408000, Peoples R China in 2020.0, Cited 34.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. HPLC of Formula: C7H8O
Fangping green tea (FPGT) produced by Zhonghuang 1 (C. sinensis var. sinensis cv. Zhonghuang 1), a new tea variety, has a classical cooked corn-like aroma, which is completely different from the green tea aroma. In order to illustrate the aroma characteristics of the green tea, the volatiles of FPGT was analyzed with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results showed that odor activity value (OAV) of dimethyl sulfide (DMS) was 1195.21 and the odor intensity about DMS was 6.2 in FPGT. Aroma recombination experiment also confirmed the important contribution of DMS to cooked corn-like aroma. Aroma character impact (ACI) values of DMS in tea processed by Zhonghuang 1 and Fudingdabai were 72.01% and 37.86%, respectively. This indicated that the high proportion of DMS was the dominant character of green tea with cooked corn-like aroma. In addition, the S-methylmethionine (SMM) content in fresh leaves of Zhonghuang 1 (0.21 mg/g) was significantly higher than that of Fudingdabai (0.16 mg/g), which was an important reason for high DMS content.
HPLC of Formula: C7H8O. About Benzyl Alcohol, If you have any questions, you can contact Liao, XL; Yan, JN; Wang, B; Meng, Q; Zhang, LY; Tong, HR or concate me.
Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles