« Previous AbstractVolatile profiles of two genotype Agaricus bisporus species at different growth stages    Next AbstractSelf-Powered Electrostatic Filter with Enhanced Photocatalytic Degradation of Formaldehyde Based on Built-in Triboelectric Nanogenerators »

J Agric Food Chem

Title:		Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry
Author(s):		Feng T; Sun J; Wang K; Song S; Chen D; Zhuang H; Lu J; Li D; Meng X; Shi M; Yao L; Ho CT;
Address:		"Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China. Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China. Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States. Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China. Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand. R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States"
Journal Title:		J Agric Food Chem
Year:		2022
Volume:		20221012
Issue:		42
Page Number:		13741 - 13753
DOI:		10.1021/acs.jafc.2c04342
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC-O-MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that 'fatty', 'green', 'fruity', and 'floral' are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, beta-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation"
Keywords:		Olfactometry/methods *Tea/chemistry Odorants/analysis Gas Chromatography-Mass Spectrometry/methods Ion Mobility Spectrometry *Volatile Organic Compounds/chemistry aroma recombination and omission odor activity value pretreatment methods raw Pu-erh tea ste;
Notes:		"MedlineFeng, Tao Sun, Jiaqing Wang, Kai Song, Shiqing Chen, Da Zhuang, Haining Lu, Jun Li, Dejun Meng, Xianle Shi, Mingliang Yao, Lingyun Ho, Chi-Tang eng 2022/10/14 J Agric Food Chem. 2022 Oct 26; 70(42):13741-13753. doi: 10.1021/acs.jafc.2c04342. Epub 2022 Oct 12"