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Food Res Int

Title:		Identification of key odorants responsible for chestnut-like aroma quality of green teas
Author(s):		Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z;
Address:		"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. Henan Tea Engineering Research Center, Xinyang City Academy of Agricultural Science, Xinyang 464000, 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: linzhi@caas.cn"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180312
Issue:
Page Number:		74 - 82
DOI:		10.1016/j.foodres.2018.03.026
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been systematically studied and remain unknown. In this study, the aroma components of green teas and Chinese chestnuts were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC?ª+x?ª+GC-TOFMS), and 58 compounds were identified as common aroma components among green teas, boiled Chinese chestnuts, roasted Chinese chestnuts and raw Chinese chestnuts. Subsequently, 17 volatiles, including 3-methylbutanal, (E)-3-penten-2-one, ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, octanal, benzeneacetaldehyde, (E)-2-octenal, (E,E)-3,5-octadien-2-one, linalool, nonanal, (E)-2-nonenal, decanal, (Z)-hex-3-en-1-yl hexanoate, trans-beta-ionone and (E)-nerolidol, were identified as the key odorants responsible for chestnut-like aroma based on the odor activity value (OAV) calculation method. Besides, the comparison of OAVs of key odorants between fresh tea leaves and finished teas indicated that all key odorants were present in fresh tea leaves and that their contents increased or decreased during tea processing. Moreover, the comparison between results of OAV and gas chromatography-olfactometry (GC-O) methods showed that ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, (E,E)-3,5-octadien-2-one, linalool, (Z)-hex-3-en-1-yl hexanoate and trans-beta-ionone were the common identified compounds between the two methods. The identification of chestnut-like aroma in green teas will provide a theoretical basis for further research on the directional adjustment and control of tea aroma quality"
Keywords:		Camellia sinensis/*chemistry Female Food Analysis/methods Gas Chromatography-Mass Spectrometry Humans Judgment Male Odorants/*analysis Olfactometry Olfactory Perception Plant Leaves/chemistry *Smell Tea/*chemistry Volatile Organic Compounds/*analysis Ches;
Notes:		"MedlineZhu, Yin Lv, Hai-Peng Shao, Chen-Yang Kang, Suyoung Zhang, Yue Guo, Li Dai, Wei-Dong Tan, Jun-Feng Peng, Qun-Hua Lin, Zhi eng Research Support, Non-U.S. Gov't Canada 2018/05/08 Food Res Int. 2018 Jun; 108:74-82. doi: 10.1016/j.foodres.2018.03.026. Epub 2018 Mar 12"