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Food Chem

Title:		Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis
Author(s):		Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z;
Address:		"Shaanxi Key Laboratory of Bioresources, Hanzhong, China; School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China. School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, USA. Electronic address: zxu@agcenter.lsu.edu"
Journal Title:		Food Chem
Year:		2019
Volume:		20180828
Issue:
Page Number:		130 - 136
DOI:		10.1016/j.foodchem.2018.08.124
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The unique aroma of the Hanzhong black tea is due to the special location of the harvesting place and specific manufacturing processes. In this study, a solid phase extraction method (SPE) as sample preparation tool was combined with gas chromatography (GC) as separation technique and several detection systems such as mass spectrometry (MS), flame ionization (FID) and olfactometry (O), which, together with sensorial analysis were used to characterize aroma compounds in Hanzhong black tea infusion. Seventy three aroma compounds were identified and quantified in the tea infusion by the GC-MS and GC-FID methods, respectively. Among them, odor perceptions of 24 compounds were characterized by the GC-O analysis. It was found that linalool oxide I, II and III, E,E-2,4-nonadienal, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, E,Z-2,6-nonadienal, bis(2-methyl-3-furyl) disulfide had higher odor activity value in the tea infusion and offered floral, fatty, and caramel, mushroom, cucumber, and cooked beef -like odors, respectively. Overall, floral and mushroom and caramel -like odors significantly dominated in the Hanzhong black tea infusion"
Keywords:		Acyclic Monoterpenes Camellia sinensis/chemistry Cyclohexanols/analysis Flame Ionization Gas Chromatography-Mass Spectrometry/methods Humans Monoterpenes/analysis Odorants/*analysis Olfactometry/*methods Solid Phase Extraction/*methods Tea/*chemistry Trit;
Notes:		"MedlineChen, Xiaohua Chen, Dejing Jiang, Hai Sun, Haiyan Zhang, Chen Zhao, Hua Li, Xinsheng Yan, Fei Chen, Chen Xu, Zhimin eng England 2018/10/31 Food Chem. 2019 Feb 15; 274:130-136. doi: 10.1016/j.foodchem.2018.08.124. Epub 2018 Aug 28"