| Title: | Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach |
| Author(s): | Zhu Y; Yan H; Zhang ZF; Zeng JM; Zhang Y; Wang JT; Ma WJ; Wang MQ; Peng QH; Lv HP; Lin Z; |
| Address: | "Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: lvhaipeng@caas.cn. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: linzhi@caas.cn" |
| DOI: | 10.1016/j.foodchem.2021.130615 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma intensities, and contribution to the overall flavor of tea, is still unclear. In this study, aroma characteristics and intensities of 38 volatile enantiomers in standards and baked green teas with chestnut-like aroma and clean aroma were evaluated by an efficient sequential headspace-stir bar sorptive extraction (seq-HS-SBSE) approach combined with the enantioselective gas chromatography-olfactometry/mass spectrometry (Es-GC-O/MS) technique. Moreover, aroma recombination results for the two types of baked green teas using 14 chiral odorants and four achiral odorants indicated that the combinations of the detected odorants mainly contributed to the 'floral', 'sweet', and 'chestnut-like' aromas. R-Linalool simultaneously enhanced the 'floral', 'sweet', and 'chestnut-like' aromas; R-limonene mainly contributed to the 'sweet' and 'clean' aromas; and S-alpha-terpineol promoted the 'sweet' and 'floral' aromas of baked green tea" |
| Keywords: | Flavoring Agents Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry Tea *Volatile Organic Compounds/analysis Aroma recombination Baked green tea Chiral odorants Enantioselective gas chromatography-olfactometry/mass spectrometry Sequentia; |
| Notes: | "MedlineZhu, Yin Yan, Han Zhang, Zhi-Fang Zeng, Jian-Ming Zhang, Yue Wang, Jia-Tong Ma, Wan-Jun Wang, Meng-Qi Peng, Qun-Hua Lv, Hai-Peng Lin, Zhi eng England 2021/07/31 Food Chem. 2021 Dec 15; 365:130615. doi: 10.1016/j.foodchem.2021.130615. Epub 2021 Jul 17" |
