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Food Chem X

Title:		Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea
Author(s):		Xuexue Z; Xin H; Youlan J; Chao W; Zhonghua L; Jianan H; Qin L;
Address:		"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China. Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China"
Journal Title:		Food Chem X
Year:		2022
Volume:		20220207
Issue:
Page Number:		100248 -
DOI:		10.1016/j.fochx.2022.100248
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC-MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-beta-ionone, dihydro-beta-ionone, (+)-carotol and linalool oxide ?af were the key contributors to the 'floral and fruity' attribute, alpha-terpineol contributed to 'woody' and 'stale' attributes, and thirteen aroma compounds related to 'green' attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea"
Keywords:		"(E, E)-2, 4-nonadienal (PubChem CID: 5283339).(E, Z)-2, 6-nonadienal (PubChem CID: 643731) Benzyl alcohol (PubChem CID: 244) Different aroma types Fu brick tea Key aroma compounds Multivariate statistical analysis Sensory attributes acetophenone (PubChem CID;"
Notes:		"PubMed-not-MEDLINEXuexue, Zheng Xin, Hong Youlan, Jin Chao, Wang Zhonghua, Liu Jianan, Huang Qin, Li eng Netherlands 2022/05/03 Food Chem X. 2022 Feb 7; 13:100248. doi: 10.1016/j.fochx.2022.100248. eCollection 2022 Mar 30"