« Previous Abstract"A candidate aldehyde oxidase in the antennae of the diamondback moth, Plutella xylostella (L.), is potentially involved in the degradation of pheromones, plant-derived volatiles and the detoxification of xenobiotics"    Next AbstractThe G-protein beta subunit GPB1 is required for mating and haploid fruiting in Cryptococcus neoformans »

Food Res Int

Title:		"Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination"
Author(s):		Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP;
Address:		"Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: teachem108@hotmail.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191218
Issue:
Page Number:		108908 -
DOI:		10.1016/j.foodres.2019.108908
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC-MS analysis. Enols (8096 microg/kg), alkanes (6744 microg/kg), aldehydes (6442 microg/kg), and esters (6161 microg/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 microg/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 microg/kg) and beta-ionone (1837 microg/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneacetaldehyde, linalool oxide I, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and beta-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC-MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea"
Keywords:		"Chemical Fractionation/*methods Chromatography, Gas/methods Gas Chromatography-Mass Spectrometry/*methods Humans Odorants/*analysis Olfactometry/*methods Tea/*chemistry Volatile Organic Compounds/analysis 1-Octen-3-ol (PubChem, CID: 18827) 2-Methyl butana;"
Notes:		"MedlineWang, Meng-Qi Ma, Wan-Jun Shi, Jiang Zhu, Yin Lin, Zhi Lv, Hai-Peng eng Research Support, Non-U.S. Gov't Canada 2020/03/12 Food Res Int. 2020 Apr; 130:108908. doi: 10.1016/j.foodres.2019.108908. Epub 2019 Dec 18"