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Molecules

Title:		Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species
Author(s):		Wang J; Zhu Y; Shi J; Yan H; Wang M; Ma W; Zhang Y; Peng Q; Chen Y; Lin Z;
Address:		"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China. Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China. College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430000, China"
Journal Title:		Molecules
Year:		2020
Volume:		20200914
Issue:		18
Page Number:		-
DOI:		10.3390/molecules25184208
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcohols (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination analysis (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds. A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatography-olfactometry/mass spectrometry (GC-O/MS) assisted analysis. Heptanal, limonene, linalool, and trans-beta-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive analysis showed that limonene, ethyl octanoate, copaene, ethyl butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type"
Keywords:		Acyclic Monoterpenes/metabolism Benzyl Compounds/chemistry Butyrates/chemistry Caprylates/chemistry Citrus/*chemistry Furaldehyde/metabolism Gas Chromatography-Mass Spectrometry Least-Squares Analysis Limonene/chemistry Odorants/*analysis Olfactometry Ses;
Notes:		"MedlineWang, Jiatong Zhu, Yin Shi, Jiang Yan, Han Wang, Mengqi Ma, Wanjun Zhang, Yue Peng, Qunhua Chen, Yuqiong Lin, Zhi eng 31701702/National Natural Science Foundation of China/ CARS-19/Special Funds for the Construction of Modern Agricultural Technology Systems/ CAAS-ASTIP-2014-TRICAAS/Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences/ Switzerland 2020/09/18 Molecules. 2020 Sep 14; 25(18):4208. doi: 10.3390/molecules25184208"