Related Products of 13925-00-3. Aromatic heterocyclic compounds can also be classified according to the number of heteroatoms contained in the heterocycle: single heteroatom, two heteroatoms, three heteroatoms and four heteroatoms. Compound: 2-Ethylpyrazine, is researched, Molecular C6H8N2, CAS is 13925-00-3, about Effect of baking on the flavor stability of green tea beverages. Author is Fu, Yan-Qing; Wang, Jie-Qiong; Chen, Jian-Xin; Wang, Fang; Yin, Jun-Feng; Zeng, Liang; Shi, John; Xu, Yong-Quan.
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technol. to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13μg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.
Although many compounds look similar to this compound(13925-00-3)Related Products of 13925-00-3, numerous studies have shown that this compound(SMILES:CCC1=NC=CN=C1), has unique advantages. If you want to know more about similar compounds, you can read my other articles.