Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128175
Abstract: Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an… read more here.
Keywords: fragrance; aged fragrance; dark tea; trimethyl ... See more keywords
A new sesquiterpene from South African wild ginger (Siphonochilus aethiopicus (Schweinf) B.L. Burtt).
Sign Up to like & getrecommendations! Published in 2021 at "Natural product research"
DOI: 10.1080/14786419.2021.1914029
Abstract: A new eusdesmane sesquiterpenoid, characterised as 5-acetoxy-9aβ-hydroxy-4aαH-3,5α, 8aβ-trimethyl-4, 4a, 6, 7, 8a, 9-hexahydronaphtho-([2, 3 b]-dihydrofuran-2-one)-8-one or phaeusmane F acetate (1) has been isolated from the rhizomes of the South African variety of wild ginger (iphonochilus aethiopicus… read more here.
Keywords: wild ginger; one one; dihydrofuran one; aethiopicus schweinf ... See more keywords