换一批Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (-)-epigallocatechin gallate.
第一作者：
Xin,Yao
第一单位：
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
作者：
关键词
(?)-Epigallocatechin gallate(?)-Epigallocatechin gallate (PubChemCID 65,064)2-(Methylsulfanyl)propane (PubChemCID 15,246).2-Acetylthiazole (PubChemCID 520,108)2-Ethyl-3,5-dimethylpyrazine (PubChemCID 26,334).2-Methyl-3-heptanone (PubChemCID 25,611).2-Methylbutanal (PubChemCID 7284).Benzothiazole (PubChemCID 7222).Bis(methylthio)methane (PubChemCID 15,380).Cooked off-flavorDiethyl disulfide (PubChemCID 8077).Dimethyl disulfide (PubChemCID 12,232).Dimethyl sulfide (PubChemCID 1068).Dimethyl trisulfideDimethyl trisulfide (PubChemCID 19,310).Furfuryl methyl sulfide (PubChemCID 518,937).Geraniol (PubChemCID 637,566).Green teaHexanal (PubChemCID 6184).Methanethiol (PubChemCID 878).Methional (PubChemCID 18,635).Methionine (PubChemCID 6137).Thermal inhibitiond-Glucose (PubChemCID 5793).δ-Decalactone (PubChemCID 12,813).
医学主题词
茶(Tea);儿茶素(Catechin);烹饪(Cooking);挥发性有机化合物(Volatile Organic Compounds);调味剂(Flavoring Agents);热温度(Hot Temperature);硫化合物(Sulfur Compounds);山茶(Camellia sinensis);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);味觉(Taste)
DOI
10.1016/j.foodchem.2024.141143
PMID
39255697
发布时间
2024-11-01
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Food chemistry
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