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Food Chem

Title:		"Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS)"
Author(s):		Zhu J; Niu Y; Xiao Z;
Address:		"Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: nyw@sit.edu.cn. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: sitflavor@163.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20200921
Issue:
Page Number:		128136 -
DOI:		10.1016/j.foodchem.2020.128136
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, alpha-damascenone, sclareololide, dihydroactinidiolide, vanillin, and delta-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas"
Keywords:		Aldehydes/analysis Gas Chromatography-Mass Spectrometry/*methods Humans Odorants/*analysis Olfactometry/methods Tea/*chemistry Volatile Organic Compounds/*analysis/chemistry Characteristic aroma compound Comprehensive two-dimensional gas chromatography ma;
Notes:		"MedlineZhu, JianCai Niu, Yunwei Xiao, ZuoBing eng England 2020/11/07 Food Chem. 2021 Mar 1; 339:128136. doi: 10.1016/j.foodchem.2020.128136. Epub 2020 Sep 21"