Feng, Zhihui; Li, Yifan; Li, Ming; Wang, Yijun; Zhang, Liang; Wan, Xiaochun; Yang, Xiaogen published an article about the compound: 2-Ethylpyrazine( cas:13925-00-3,SMILESS:CCC1=NC=CN=C1 ).Synthetic Route of C6H8N2. Aromatic heterocyclic compounds can be classified according to the number of heteroatoms or the size of the ring. The authors also want to convey more information about this compound (cas:13925-00-3) through the article.
Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive anal. by gas chromatog. mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 μg/g, while green tea has the lowest concentration of 20 μg/g. Significantly affected by these processes, tea aroma mols. are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.
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