| Title: | "GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing" |
| Author(s): | Wei Y; Zhang J; Li T; Zhao M; Song Z; Wang Y; Ning J; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, China. The National Key Engineering Lab of Crop Stress Resistance Breeding, the School of Life Sciences, Anhui Agricultural University, Hefei 230036, China. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China. State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, China. Electronic address: ningjm1998009@163.com" |
| DOI: | 10.1016/j.foodchem.2023.137139 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with sensomics analysis. Quantification of the 15 aroma-active compounds and calculation of odor activity values (OAVs) showed that the OAVs of sweet and floral aroma compounds increased significantly by 986.2% and 46.4%, respectively, after the optimized yellowing process. Sensory-directed aroma reconstitution and omission experiments confirmed that dimethyl sulfide, 3-methylbutanal, beta-ionone, beta-damascenone, geraniol, phenylacetaldehyde, and linalool were the key odorants in YT after the optimized yellowing process. Odorant addition tests further demonstrated that beta-damascenone (OAV 590.4) was the main odorant for YT sweet aroma enhancement, while beta-ionone (OAV 884.6) was the main odorant for YT floral aroma enhancement" |
| Keywords: | Gas Chromatography-Mass Spectrometry *Odorants *Tea Aroma-active compounds Odor activity value Sensomics analysis Sensory evaluation Yellow tea Yellowing process; |
| Notes: | "MedlineWei, Yuming Zhang, Jixin Li, Tiehan Zhao, Mengjie Song, Zhenshuo Wang, Yujie Ning, Jingming eng England 2023/08/22 Food Chem. 2024 Jan 15; 431:137139. doi: 10.1016/j.foodchem.2023.137139. Epub 2023 Aug 15" |
