Ethyl decanoate - ≥99% , CAS No.110-38-3

CAS: 110-38-3 Cat. No.: E101444 Peso molecular: 200.32 Beilstein Registry Number: 1762128 Número EC: 203-761-9

GRADE & PURITY ≥99%

Synonyms

DTXSID0044363 | ETHYL DECANOATE [FCC] | Capric acid ethyl ester | NSC 8909 | NSC8909 | NSC-8909 | Q5404454 | ETHYL CAPRATE [MI] | Ethyl decanoate, >=98%, FCC, FG | METHYL2-([4-HYDROXYDIHYDRO-2(3H)-ISOXAZOLYL]CARBONYL)BENZENECARBOXYLATE | D0022 | Ethyl cap

Storage

Room temperature

Shipped In

Normal

Specifications

Sinónimos

DTXSID0044363 | ETHYL DECANOATE [FCC] | Capric acid ethyl ester | NSC 8909 | NSC8909 | NSC-8909 | Q5404454 | ETHYL CAPRATE [MI] | Ethyl decanoate, >=98%, FCC, FG | METHYL2-([4-HYDROXYDIHYDRO-2(3H)-ISOXAZOLYL]CARBONYL)BENZENECARBOXYLATE | D0022 | Ethyl cap

Especificaciones y pureza

≥99%

Condiciones de almacenamiento de almacenamiento

Room temperature

Enviado en

Normal

Pureza

≥99%

Nombres e identificadores

• Pubchem Sid: 488180666
• Pubchem Sid Url: https://pubchem.ncbi.nlm.nih.gov/substance/488180666
• Sonrisas canónicas: CCCCCCCCCC(=O)OCC
• IUPAC Name: ethyl decanoate
• InChIKey: RGXWDWUGBIJHDO-UHFFFAOYSA-N
• INCHI: 1S/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3
• Isómeros SMILES: CCCCCCCCCC(=O)OCC
• WGK Alemania: 2
• RTECS: HD9420000
• Peso molecular: 200.32
• Beilstein: 1762128
• Reaxy-Rn: 1762128
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1762128&ln=

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Lipids and lipid-like molecules
    • Clase Fatty Acyls
      • Subclass Fatty acid esters

• Kingdom: Organic compounds
• Superclass: Lipids and lipid-like molecules
• Clase: Fatty Acyls
• Subclass: Fatty acid esters
• Intermediate Tree Nodes: Not available
• Direct Parent: Fatty acid esters
• Alternative Parents: Carboxylic acid esters Monocarboxylic acids and derivatives Organic oxides Hydrocarbon derivatives Carbonyl compounds
• Molecular Framework: Aliphatic acyclic compounds
• Substituents: Fatty acid ester - Carboxylic acid ester - Monocarboxylic acid or derivatives - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
• Descripción: This compound belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
• External Descriptors: Wax monoesters

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

Mecanismos de acción

Propiedades químicas y físicas

• Solubilidad: Insoluble in water, glycerol, propylene glycol, soluble in ethanol, ether, and chloroform.
• Índice de refracción: 1.4248
• Punto de inflamación (°F): 215.6 °F
• Punto de inflamación (°C): 102℃
• Punto de ebullición (°C): 243-245°C
• Punto de fusión (°C): -20 °C
• Peso molecular: 200.320 g/mol
• XLogP3: 4.600
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 2
• Rotatable Bond Count: 10
• Exact Mass: 200.178 Da
• Monoisotopic Mass: 200.178 Da
• Topological Polar Surface Area: 26.300 Ų
• Heavy Atom Count: 14
• Formal Charge: 0
• Complexity: 132.000
• Isotope Atom Count: 0
• Defined Atom Stereocenter Count: 0
• Undefined Atom Stereocenter Count: 0
• Defined Bond Stereocenter Count: 0
• Undefined Bond Stereocenter Count: 0
• The total count of all stereochemical bonds: 0
• Covalently-Bonded Unit Count: 1

Referencias

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59. Zhuzhu Qiu, Fenghua Wu, Hao Hu, Jian Guo, Changling Wu, Peng Wang, Jiangang Ling, Yan Cui, Jing Ye, Guanyu Fang, Xingquan Liu.  (2024)  Deciphering the Microbiological Mechanisms Underlying the Impact of Different Storage Conditions on Rice Grain Quality.  Foods,  13  (2): (266).  [PMID:38254567] [10.3390/foods13020266]

60. Feng Li, Ruoxi Yang, Jian Xu, Guohai Xu, Ye Wu.  (2024)  Detecting N-Phenyl-2-Naphthylamine, L-Arabinose, D-Mannose, L-Phenylalanine, L-Methionine, and D-Trehalose via Photocurrent Measurement.  Gels,  10  (12): (808).  [PMID:39727566] [10.3390/gels10120808]

61. Caiyan Sheng, Mingxia Lu, Qiuyan Liu, Huan Zhou, Zhichao Xiong, Tiehan Li, Yuming Wei, Jixin Zhang, Han Ke, Yida Wu, Yujie Wang, Jingming Ning.  (2024)  Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2024.116475]

62. Cun Ao, Xiaojun Niu, Daliang Shi, Xuxia Zheng, Jizhong Yu, Yingbin Zhang.  (2024)  Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis.  Foods,  13  (20): (3243).  [PMID:39456305] [10.3390/foods13203243]

63. Guangxian Jiang, Rong Xue, Jun Xiang, Yufei Wang, Bin Liu, Yuan Yuan, Qian Pu, Xin Fang, Xingming Hu, Xiaoying Liu, Youyi Huang.  (2024)  Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing.  FOOD CHEMISTRY,      [PMID:38943956] [10.1016/j.foodchem.2024.140145]

64. Wenjing Huang, Qiuyan Liu, Jingming Ning.  (2024)  Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches.  Food Chemistry-X,      [PMID:39290754] [10.1016/j.fochx.2024.101794]

65. Yamin Wu, Xinghua Wang, Lijiao Chen, Qiang Li, Junjie He, Xiujuan Deng, Jiayi Xu, Raoqiong Che, Jianyun Zhou, Wenxia Yuan, Tianyu Wu, Juan Tian, Yaping Chen, Baijuan Wang.  (2024)  Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea.  Foods,  13  (21): (3456).  [PMID:39517239] [10.3390/foods13213456]

66. Xiaoying Li, Chunsheng Liu, Junkai Wu, Xiao Xiao, Libin Zhang, Caixia Chen, Annette S. Wilson, Fuhang Song.  (2024)  Ester-related volatile compounds reveal the diversity and commonalities of different types of late-ripening peaches.  JOURNAL OF FOOD SCIENCE,  89  (3): (1485-1497).  [PMID:38317483] [10.1111/1750-3841.16943]

67. Yiwen Miao, Lilei Wang, Fei Bai, Shuting Zheng, Jingna Yan, Hao Wei, Qing Meng, Huarong Tong.  (2024)  Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis.  Foods,  13  (6): (865).  [PMID:38540854] [10.3390/foods13060865]

68. Tiehan Li, Yuming Wei, Mingxia Lu, Yida Wu, Yanqun Jiang, Han Ke, Aiju Shao, Jingming Ning.  (2024)  Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.  Food Chemistry-X,      [PMID:38984291] [10.1016/j.fochx.2024.101553]

69. Shuai Dong, Yifan Zuo, Yongning Wei, Qianfeng Yang, Jingfei Shen, Kun Liu, Chuxuan Huang, Qianying Dai, Jingming Ning, Luqing Li.  (2025)  Exploring the colorimetric sensing mechanism of metal porphyrin on the degree of roasting from the perspective of density functional theory.  FOOD CHEMISTRY,      [PMID:39999544] [10.1016/j.foodchem.2025.143330]

70. Wenjing Huang, Qiuyan Liu, Xiaoxue Fu, Yida Wu, Zihao Qi, Guofu Lu, Jingming Ning.  (2024)  Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”.  FOOD CHEMISTRY,      [PMID:38670017] [10.1016/j.foodchem.2024.139458]

71. Fang Wei, Liyong Luo, Fanwei Sun, Bowen Zhang, Jie Yang, Yan Liu, Liang Zeng.  (2025)  Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea.  FOOD RESEARCH INTERNATIONAL,      [PMID:40253164] [10.1016/j.foodres.2025.116179]

72. Yanyan Cao, Anan Xu, Meng Tao, Shanshan Wang, Qinyan Yu, Sixu Li, Zheng Tu, Zhengquan Liu.  (2025)  Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis.  FOOD CHEMISTRY,      [PMID:40157108] [10.1016/j.foodchem.2025.144039]

73. Qing Zhang, Jiaping Ke, Piaopiao Long, Mingchun Wen, Zisheng Han, Liang Zhang, Mengting Zhu.  (2024)  Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:38354408] [10.1021/acs.jafc.3c08604]

74. Jianfeng Liang, Hailin Wu, Mingfei Lu, Ya Li.  (2024)  HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.  Food Chemistry-X,      [PMID:39280217] [10.1016/j.fochx.2024.101764]

75. Li Ya, Liang Jianfeng, Liang Lili.  (2024)  Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS.  JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,      [PMID:39868396] [10.1007/s13197-024-06036-7]

76. Huiting Wu, Caiyan Sheng, Mingxia Lu, Han Ke, Tiehan Li, Yuming Wei, Shanshan Shen, Xuchao Yin, Chengye Lu, Yujie Wang, Jingming Ning.  (2024)  Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2024.104020]

77. Wenxue Chen, Jiezhong Zan, Linfeng Yan, Haibo Yuan, Peiqiang Wang, Yongwen Jiang, Hongkai Zhu.  (2025)  Improving the Sensory Quality of Black Tea by Blending Varieties During Processing.  Foods,  14  (6): (941).  [PMID:40231921] [10.3390/foods14060941]

78. Dongzhu Huang, Chenyi Sun, Yuhan Wu, Fangling Zheng, Qiqi Yang, Xinmeng Zhang, Qianying Dai, Xiaochun Wan, Qi Chen.  (2024)  Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma.  FOOD RESEARCH INTERNATIONAL,      [PMID:39849765] [10.1016/j.foodres.2024.115606]

79. Shan Zhang, Jinjie Hua, Linchi Niu, Haibo Yuan, Le Chen, Xujiang Shan, Qianting Zhang, Yuning Feng, Qinghua Zhou, Yongwen Jiang, Jia Li.  (2025)  Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing.  FOOD CHEMISTRY,      [PMID:39837181] [10.1016/j.foodchem.2025.142924]

80. Li Zou, Caiyan Sheng, Dongzhou Xia, Jixin Zhang, Yuming Wei, Jingming Ning.  (2024)  Mechanism of aroma formation in white tea treated with solar withering.  FOOD RESEARCH INTERNATIONAL,      [PMID:39232537] [10.1016/j.foodres.2024.114917]

81. Shan Zhang, Le Chen, Linchi Niu, Haibo Yuan, Xujiang Shan, Qianting Zhang, Yuning Feng, Qinghua Zhou, Yongwen Jiang, Jia Li.  (2024)  New insights into the role of lipids in aroma formation during black tea processing revealed by integrated lipidomics and volatolomics.  Current Research in Food Science,      [PMID:39569005] [10.1016/j.crfs.2024.100910]

82. Jinjie Hua, Xizhe Zhu, Wen Ouyang, Yaya Yu, Ming Chen, Jinjin Wang, Haibo Yuan, Yongwen Jiang.  (2024)  Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution.  FOOD RESEARCH INTERNATIONAL,      [PMID:39147497] [10.1016/j.foodres.2024.114773]

83. Zhen Wang, Waqas Ahmad, Songguang Zhao, Afang Zhu, Shuhao Huo, Quansheng Chen.  (2024)  Temporal analysis of non-targeted flavor component variation in green tea storage and rapid prediction of storage duration.  FOOD CHEMISTRY,      [PMID:39536589] [10.1016/j.foodchem.2024.141898]

84. Mengyuan Sui, Lili Wang, Rong Xue, Jun Xiang, Yufei Wang, Yuan Yuan, Qian Pu, Xin Fang, Bin Liu, Xingming Hu, Xiaoying Liu, Youyi Huang.  (2024)  The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,      [PMID:39177297] [10.1002/jsfa.13823]

85. Zi-Wei Zhou, Qing-Yang Wu, Yang Wu, Ting-Ting Deng, Xiao-Hui Chen, Shu-Ting Xiao, Chen-Xin Zhang, Yun Sun, Shi-Zhong Zheng.  (2025)  The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality.  Horticulturae,  11  (2): (120).  [PMID:] [10.3390/horticulturae11020120]

86. Ruirui Li, Dongyue Yang, Zhiyu Li, Xiaohong Tang, Ke Zhong, Yan Ding, Xiaomei Han, Xueqiang Guan, Yuxia Sun.  (2025)  The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.105872]

87. Qi Lin, Cheng Peng, Kunpeng Yu, Yanling Lin, Yongquan Xu, Lijun Li, Hui Ni, Feng Chen.  (2024)  The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions.  FOOD CHEMISTRY,      [PMID:39089040] [10.1016/j.foodchem.2024.140624]

88. Ling Zhou, Qingyin Tian, Wenjie Ding, Hongmin Hu, Tingting Shi, Guogui Ning, Lianggui Wang, Yuanzheng Yue, Xiulian Yang.  (2024)  The OfMYB1R114-OfSDIR1-like-OfCCD4 module regulates β-ionone synthesis in Osmanthus fragrans.  INDUSTRIAL CROPS AND PRODUCTS,      [PMID:] [10.1016/j.indcrop.2024.118879]

89. Qing Zou, Zhenhui Chen, Siwen Ding, Jimin Xu, Maogang He, Xiangyang Liu.  (2024)  Thermal Conductivity of the Binary Mixtures of N-Heptane and Fatty Acid Esters: Measurement and Correlation.  Energies,  17  (23): (5811).  [PMID:] [10.3390/en17235811]

90. Li Dan, Zhang Xuena, Xin Chunling, Liu Meifang.  (2024)  Thermophysical and Excess Properties of Binary Mixtures of Dibutyl Ether and Components of Biodiesel.  JOURNAL OF SOLUTION CHEMISTRY,      [PMID:] [10.1007/s10953-024-01419-y]

91. Wang Qiwei, Shi Daliang, Hu Jiajing, Tang Jiahao, Zhou Xianxiu, Wang Lilei, Xie Jialing, Jiang Yongwen, Yuan Haibo, Yang Yanqin.  (2024)  Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS.  Frontiers in Sustainable Food Systems,      [PMID:] [10.3389/fsufs.2024.1436542]

92. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu.  (2024)  Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking.  FOOD CHEMISTRY,      [PMID:39423534] [10.1016/j.foodchem.2024.141671]

93. Yuhong Lin, Ran Wei, Jack Jingyuan Zheng, Jian Zheng, Wen Zhang, Muhammad Yasir, Kayama Kayama, Xingquan Liu, Zhucheng Su.  (2024)  Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella).  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.106422]

94. Lian He, Fan Wu, Dong Wang, Xiaoqin Wu, Fang Wei, Yan Liu, Chuan Yue, Liyong Luo, Liang Zeng.  (2025)  Effects of different leaf colors on the quality of hawk black tea: sensory evaluation and metabolomics.  FOOD CHEMISTRY,      [PMID:40845499] [10.1016/j.foodchem.2025.145892]

95. Yifan Zuo, Shuai Dong, Jingfei Shen, Yurong Chen, Qianfeng Yang, Yongning Wei, Jingming Ning, Luqing Li.  (2025)  Effect of porphyrin structure on aroma sensing response based on DFT: A case study of black tea fermentation.  Food Chemistry-X,      [PMID:40823137] [10.1016/j.fochx.2025.102885]

96. Jiacheng Li, Cong Li, Xueli Chen, Xianyan Liao, Hui Zhou, Baocai Xu, Li Zhang, Liming Jiang.  (2025)  Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product.  FOOD RESEARCH INTERNATIONAL,      [PMID:41606840] [10.1016/j.foodres.2025.117225]

97. Qian Ning, Zhen Guo, Qinhua Zhang, Wanxin Hong, Huiyue Zhang, Yilan Sun, Jie Pang.  (2025)  Multi-cycle Deodorization of Kelp (Laminaria japonica) Using Yeast-Immobilized Membranes: Kinetics and Stability of Key Off-flavor Degradation.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.118563]

98. Xianxiu Zhou, Jiajing Hu, Hongchun Cui, Jiahao Tang, Yongwen Jiang, Haibo Yuan, Jiahua Li, Yanqin Yang.  (2025)  Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests.  Foods,  14  (18): (3223).  [PMID:41008196] [10.3390/foods14183223]

99. Xuewei Li, Beibei Li, Shurui Cai, Yu Zhang, Mingjie Xu, Chunmei Zhang, Bo Yuan, Ke Xing, Sheng Qin.  (2020)  Identification of Rhizospheric Actinomycete Streptomyces lavendulae SPS-33 and the Inhibitory Effect of its Volatile Organic Compounds against Ceratocystis fimbriata in Postharvest Sweet Potato (Ipomoea batatas (L.) Lam.).  Microorganisms,  8  (3): (319).  [PMID:32106520] [10.3390/microorganisms8030319]

100. Yuqin Xiong, Haomu Liao, Haiyue Liao, Xiaoyue Song, Chunhua Ma, Yan Huang.  (2025)  Process Optimization and Odor Analysis of Instant Black Tea Powder.  Foods,  14  (9): (1552).  [PMID:40361634] [10.3390/foods14091552]

101. Sixuan Wang, Luorui Li, Qing Meng, Wei Luo, Fang Wei, Liyong Luo, Liang Zeng.  (2025)  Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation.  Frontiers in Nutrition,      [PMID:40386219] [10.3389/fnut.2025.1577302]

102. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]

103. Yanan Liu, Xing Xu, Yan Chen, Changshuai Yu, Wenxin Liu, Yangling Zhang, Jigang Huang, Hongfei Wei, Xinfeng Jiang, Yinxiang Gao.  (2025)  Impact of ecological shading on the quality of Lushan Yunwu summer tea.  INDUSTRIAL CROPS AND PRODUCTS,      [PMID:] [10.1016/j.indcrop.2025.121197]

104. Qian Pu, Anlan Qu, Minghui Qi, Yanan Liu, Bin Liu, Xin Fang, Yufei Wang, Yuan Yuan, Guangxian Jiang, Shuang Wu, Mingjin Li, Jingyi Xiao, Youyi Huang.  (2025)  Unraveling the dynamic metabolite changes during the rolling–cutting of CTC black tea at an industrial scale.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,      [PMID:40448407] [10.1002/jsfa.14406]

105. Huiyan Jia, Jixin Zhang, Yafei Guo, Yifan Li, Yufei Wang, Xuchao Yin, Mengqian Lu, Yuqin Long, Qianying Dai, Wei-Wei Deng.  (2025)  Endophytic bacterium V4 from albino tea plant enhances umami taste as well as flowery and roasted aromas in dried tea.  FOOD RESEARCH INTERNATIONAL,      [PMID:40790724] [10.1016/j.foodres.2025.116950]

106. Yingyu Huang, Hao Wei, Ya Chen, Xiulian Yang, Lianggui Wang, Yuanzheng Yue.  (2025)  Integrated metabolomics and transcriptomics indicate an antagonistic relationship between low temperature stress and exogenous abscisic acid in β-ionone synthesis in Osmanthus fragrans ‘Liuye Yingui’ flowers.  SCIENTIA HORTICULTURAE,      [PMID:] [10.1016/j.scienta.2025.114263]

107. Mei Chen, Fengyun Tian, Youshudi Xie, Jie Ma, Yanfen Yang, Changli Yang, Xinrong Zhou, Tian Deng, Houhong Xiao, Xue Dong, Dingli Chen, Xinlong Dai, Zhi zhou, Shimao Fang.  (2025)  A comprehensive study of carboxylesterases involved in the degradation of volatile esters in horticultural crops.  INDUSTRIAL CROPS AND PRODUCTS,      [PMID:] [10.1016/j.indcrop.2025.122039]

108. Bingsong Ma, Longjie Xu, Shuang Liang, Shuya Han, Cunqiang Ma, Xinghui Li, Yongquan Xu, Yue Shi, Junfeng Yin.  (2025)  New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.  Journal of Advanced Research,      [PMID:41203072] [10.1016/j.jare.2025.10.078]

109. Jinjie Hua, Xiwang Li, Chun Zou, Liyue Yang, Wen Ouyang, Ming Chen, Xinxin Lv, Fenglan Zhang, Xizhe Zhu, Ting An, Jinjin Wang, Jiayi Zhu, Haibo Yuan, Yongwen Jiang.  (2025)  Influence mechanism of fixation on the development of green tea flavor and related non-volatile and volatile metabolites by objective quantification, widely targeted metabolomics, and aroma metabolomics.  FOOD CHEMISTRY,      [PMID:41207049] [10.1016/j.foodchem.2025.146991]

110. Yanfei Wang, Muhammad Yasir, Noman Walayat, Isam A. Mohamed Ahmed, Wen Zhang, Jian Zheng, Zhucheng Su, Ran Wei.  (2025)  Exploring the impact of diverse combinations of withering methods and drying temperatures on the quality characteristics of white tea.  INDUSTRIAL CROPS AND PRODUCTS,      [PMID:] [10.1016/j.indcrop.2025.122196]

111. Qing Zhang, Mengdi Wang, Junfeng Hu, Shan Jiang, Yuemeng Xu, You Long, Liang Zhang, Min Xi, Yi Chen, Mengting Zhu.  (2025)  Inhibitory mechanism of catechins on furan formation by thermal oxidation of linoleic acid.  FOOD RESEARCH INTERNATIONAL,      [PMID:41360526] [10.1016/j.foodres.2025.117822]

112. Zheng Anru, Dong Minghua, Zhang Zhendong, Fang Jiaxin, Pan Yu, Jiang Lele, Tian Caiyun, Tan Jiayao, Deng Siwei, Zhang Cheng, Wang Zhong, Zhou Chengzhe, Guo Yuqiong.  (2025)  Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.  npj Science of Food,      [PMID:41397990] [10.1038/s41538-025-00663-w]

113. Yanyan Cao, Meng Tao, Anan Xu, Zheng Tu, Shanshan Wang, Qinyan Yu, Sixu Li, Zhengquan Liu.  (2025)  Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions.  FOOD CHEMISTRY,      [PMID:41455331] [10.1016/j.foodchem.2025.147668]

114. Yuting Li, Shuaibo Shao, Siwei Deng, Zhendong Zhang, Yu Pan, Xingyuan Yao, Chengzhe Zhou, Zhong Wang, Yuqiong Guo.  (2025)  Comparison of Flavor Characteristics and Metabolite Basis of Oolong Tea from Six Different Tea Plant Cultivars Under High- and Low-Altitude Conditions.  Plants-Basel,  15  (1): (23).  [PMID:41514969] [10.3390/plants15010023]

115. Tianzi Yu, Yulin Fan, Jixing Zhang, Jingming Ning.  (2025)  Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.  Current Research in Food Science,      [PMID:41625289] [10.1016/j.crfs.2025.101295]

116. Qianfeng Yang, Yongning Wei, Yifan Zuo, Jingfei Shen, Jixin Zhang, Pengdan Ji, Qisheng Liu, Jingming Ning, Luqing Li.  (2026)  Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea.  FOOD CHEMISTRY,      [PMID:41534222] [10.1016/j.foodchem.2026.147905]

117. Xiaolei Li, Wanxin Wang, Yujia Li, Fumin Ma, Cuicui Duan, Dan Li.  (2026)  Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics.  FOOD RESEARCH INTERNATIONAL,      [PMID:41763756] [10.1016/j.foodres.2026.118371]

118. Shiyu Zhang, Xinzhuan Yao, Yanxia Wang, Muhammad Safiullah Virk, Shiyu Tian, Zhenkedai Yuan, Qihong Zou, Linlin Li, Shenyuan Ye, Hu Tang, Litang Lu.  (2026)  Chemical and Sensory Characteristics of Baiye No.1 (BY1H) Yellow Tea: Insights into Flavoring Mechanism and Quality Valuation.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2026.108380]

119. Chengzhe Zhou, Jiaxin Fang, Shuaibo Shao, Cheng Zhang, Caiyun Tian, Zhengdong Zhang, Anru Zheng, Yuting Li, Siwei Deng, Changlian Wu, Shengjing Wen, Nadang Long, Zhong Wang, Yuqiong Guo.  (2026)  Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC–MS profiling method.  FOOD CHEMISTRY,      [PMID:41698277] [10.1016/j.foodchem.2026.148424]

120. Rida Niaz, Shuang Wu, Qian Pu, Hina Niaz, Anlan Qu, Minghui Qi, Tianci Shen, Chengtao Wang, Lixia Chen, Mingjin Li, Youyi Huang.  (2026)  Temperature regulates flavor and bioactivity in dark tea fermentation: Insights from an Aspergillus tubingensis single-strain model.  Food Chemistry-X,      [PMID:] [10.1016/j.fochx.2026.103758]

121. Dong Wang, Xinrui Huang, Yan Liu, Lian He, Xiaoqin Wu, Fan Wu, Liyong Luo, Liang Zeng.  (2026)  Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea.  FOOD CHEMISTRY,      [PMID:] [10.1016/j.foodchem.2026.148762]

122. Qiankun Guo, Tianjin Sun, Yulu Wang, Zhiyong Xie, Xia Fan, Haoyu Zhang, Zhipeng Wang, Xiaoxiong Zeng.  (2026)  Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS.  FOOD CHEMISTRY,      [PMID:] [10.1016/j.foodchem.2026.148691]