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J Agric Food Chem

Title:		Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
Author(s):		Wang J; Li M; Wang H; Huang W; Li F; Wang L; Ho CT; Zhang Y; Zhang L; Zhai X; Wan X;
Address:		"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. Wuyistar Tea Industrial Co., Limited, Wuyishan 354301, China. Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, United States. Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, Verfugungsgebaude, Stuttgart 70599, Germany"
Journal Title:		J Agric Food Chem
Year:		2022
Volume:		20220816
Issue:		34
Page Number:		10571 - 10583
DOI:		10.1021/acs.jafc.2c02249
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds by an internal standard method and stable isotope dilution assays revealed that the concentrations of 32 odorants exceeded their respective orthonasal odor threshold values in tea infusion. The results of odor activity values (OAVs) suggested that 2-metylbutanal (malty) and gamma-hexalactone (coconut-like) had the highest OAVs (248 and 154). Eight odorants including gamma-hexalactone (OAV 154), methyl 2-methylbutanoate (59), phenylacetic acid (7.2), acetylpyrazine (5.7), 2-methoxyphenol (3.4), p-cresol (2.7), 2,6-diethylpyrazine (2.7), and vanillin (1.8) were newly identified as key odorants in DHP tea infusion. An aroma recombination model in a non-volatile matrix extracted from tea infusion satisfactorily mimicked the overall aroma of DHP tea infusion, thereby confirming the identification and quantitative experiments. Omission experiments verified the obvious significance of 6-methyl-5-hepten-2-one (OAV 91), 2-ethyl-3,5-dimethylpyrazine (19), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (13), and acetylpyrazine (5.7) as key odorants for the special roasty and caramel-like aroma of DHP tea"
Keywords:		*Camellia sinensis Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry Tea *Volatile Organic Compounds/analysis Dahongpao aroma recombination odor activity values pyrazines roasty aroma;
Notes:		"MedlineWang, Jing Li, Mengru Wang, Hui Huang, Wenjing Li, Fang Wang, Lili Ho, Chi-Tang Zhang, Yanyan Zhang, Liang Zhai, Xiaoting Wan, Xiaochun eng 2022/08/17 J Agric Food Chem. 2022 Aug 31; 70(34):10571-10583. doi: 10.1021/acs.jafc.2c02249. Epub 2022 Aug 16"