| Title: | Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai' |
| Author(s): | Wang J; Shi J; Zhu Y; Ma W; Yan H; Shao C; Wang M; Zhang Y; Peng Q; Chen Y; Lin Z; |
| Address: | "Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China. Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China. Electronic address: chenyq@mail.hzau.edu.cn. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China. Electronic address: linzhi@caas.cn" |
| DOI: | 10.1016/j.foodchem.2022.132048 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai' were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC-MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-beta-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies" |
| Keywords: | *Camellia sinensis *Citrus Odorants/analysis Olfactometry Tea *Volatile Organic Compounds/analysis Aroma quantification Characterized odourants Citrus-white tea Odour activity value Sbse-gc-o/ms; |
| Notes: | "MedlineWang, Jiatong Shi, Jiang Zhu, Yin Ma, Wanjun Yan, Han Shao, Chenyang Wang, Mengqi Zhang, Yue Peng, Qunhua Chen, Yuqiong Lin, Zhi eng England 2022/01/15 Food Chem. 2022 May 30; 377:132048. doi: 10.1016/j.foodchem.2022.132048. Epub 2022 Jan 5" |
