| Title: | Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas |
| Author(s): | Chen QC; Zhu Y; Yan H; Chen M; Xie DC; Wang MQ; Ni DJ; Lin Z; |
| Address: | "Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China. College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang 330045, China. College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China" |
| DOI: | 10.3390/molecules25246050 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea's charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography-olfactometry/mass spectrometry (GC-O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, gamma-Nonalactone, trans-beta-ionone, trans-linalool oxide (furanoid), alpha-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement" |
| Keywords: | Acyclic Monoterpenes/chemistry Aldehydes/chemistry Cyclohexanols/chemistry Flavoring Agents/*chemistry Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Norisoprenoids/chemistry Odorants/*analysis Solid Phase Microextraction/methods Tea/*chemis; |
| Notes: | "MedlineChen, Qin-Cao Zhu, Yin Yan, Han Chen, Mei Xie, Dong-Chao Wang, Meng-Qi Ni, De-Jiang Lin, Zhi eng 31701702/National Natural Science Foundation of China/ CAAS-ASTIP-2014-TRICAAS/the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences/ CARS-19/the Special Funds for the Construction of Modern Agricultural Technology Systems/ 20202BABL215015/the Natural Science Foundation of Jiangxi, China/ Switzerland 2020/12/30 Molecules. 2020 Dec 21; 25(24):6050. doi: 10.3390/molecules25246050" |
