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J Agric Food Chem

Title:		Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
Author(s):		Cui J; Zhai X; Guo D; Du W; Gao T; Zhou J; Schwab WG; Song C;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. Biotechnology of Natural Products, Technische Universitat Munchen, Liesel-Beckmann-Str. 1, 85354 Freising, Germany"
Journal Title:		J Agric Food Chem
Year:		2022
Volume:		20211221
Issue:		1
Page Number:		279 - 288
DOI:		10.1021/acs.jafc.1c06473
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, beta-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and beta-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ"
Keywords:		Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry Tea *Volatile Organic Compounds/analysis Xinyang Maojian (XYMJ) green tea aroma-active compounds key odorants manufacturing processes sensomics approach volatile compounds;
Notes:		"MedlineCui, Jilai Zhai, Xiaoting Guo, Danyang Du, Wenkai Gao, Ting Zhou, Jie Schwab, Wilfried G Song, Chuankui eng 2021/12/22 J Agric Food Chem. 2022 Jan 12; 70(1):279-288. doi: 10.1021/acs.jafc.1c06473. Epub 2021 Dec 21"