| Title: | "Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing" |
| Author(s): | Xie J; Wang L; Deng Y; Yuan H; Zhu J; Jiang Y; Yang Y; |
| Address: | "Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; College of Food Science, Southwest University, Beibei District, Chongqing 400715, China. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: yangyq@tricaas.com" |
| DOI: | 10.1016/j.foodchem.2023.136641 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified ( approximately 53.26% by GC-MS). Among them, 7 volatiles with rOAV?ª+>?ª+1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea" |
| Keywords: | *Tea Odorants/analysis Gas Chromatography-Mass Spectrometry/methods Electronic Nose *Volatile Organic Compounds/analysis Aroma recombination Floral aroma green tea GC-E-Nose Gc-ims Gc-ms; |
| Notes: | "MedlineXie, Jialing Wang, Lilei Deng, Yuliang Yuan, Haibo Zhu, Jiayi Jiang, Yongwen Yang, Yanqin eng England 2023/07/02 Food Chem. 2023 Nov 30; 427:136641. doi: 10.1016/j.foodchem.2023.136641. Epub 2023 Jun 19" |
