| Title: | "Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics" |
| Author(s): | Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H; |
| Address: | "Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China. Huazhong Agricultural University, Wuhan, China. Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, China. Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan, China. Department of Tea Science, Zhejiang University, Hangzhou, China. Institute of Food Chemistry, Technische Universitat Braunschweig, Braunschweig, Germany" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. RESULTS: Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. CONCLUSION: The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. (c) 2022 Society of Chemical Industry" |
| Keywords: | *Camellia sinensis/chemistry Chemometrics Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Olfactometry/methods Tea/chemistry *Volatile Organic Compounds/chemistry aroma-active compounds congou black tea floral odor gas chromatography-mass s; |
| Notes: | "MedlineXue, Jinjin Guo, Guiyi Liu, Panpan Chen, Lin Wang, Weiwei Zhang, Jianyong Yin, Junfeng Ni, Dejiang Engelhardt, Ulrich H Jiang, Heyuan eng Y2021GH06/Central Public-interest Scientific Institution Basal Research Fund/ HNKLTOF2018004/Open Fund of Henan Key Laboratory of Tea Comprehensive utilization in South Henan/ 31670692/National Natural Science Foundation of China/ England 2022/03/26 J Sci Food Agric. 2022 Sep; 102(12):5399-5410. doi: 10.1002/jsfa.11893. Epub 2022 Apr 20" |
