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Food Chem

Title:		"Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics"
Author(s):		Su D; He JJ; Zhou YZ; Li YL; Zhou HJ;
Address:		"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China. College of Tea, Yunnan Agricultural University, Kunming 650000, China. College of Tea, Yunnan Agricultural University, Kunming 650000, China. Electronic address: 1984020@ynau.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20211111
Issue:		Pt B
Page Number:		131587 -
DOI:		10.1016/j.foodchem.2021.131587
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and chemometrics were employed to determine the changes in the flavor evolution of KBT at grade. The results showed that a total of 110 volatile components were identified. Linalool and linalool oxide were dominant. The orthogonal partial least squares discriminant analysis (OPLS-DA) combined with relative odor activity value (rOAV > 0.1) revealed that 11 volatile components were the key volatile compounds of KBT, such as benzeneacetaldehyde (rOAV: 3.43-5.96) and methyl salicylate (rOAV: 2.15 - 2.50). Furthermore, the partial least squares (PLS) model indicated that geraniol, linalool, and methyl salicylate benefited from the reservation of floral flavor of Keemun aroma characteristic of KBT. The findings presented in this thesis add to our understanding of KBT at different grades"
Keywords:		Chemometrics Gas Chromatography-Mass Spectrometry Odorants/analysis *Solid Phase Microextraction Tea *Volatile Organic Compounds/analysis Keemun aroma Keemun black tea Opls-da Pls Volatile compounds;
Notes:		"MedlineSu, Dan He, Jiao-Jiao Zhou, Yan-Zhu Li, Ya-Li Zhou, Hong-Jie eng England 2021/11/29 Food Chem. 2022 Mar 30; 373(Pt B):131587. doi: 10.1016/j.foodchem.2021.131587. Epub 2021 Nov 11"