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Food Res Int

Title:		Characterization of the orchid-like aroma contributors in selected premium tea leaves
Author(s):		Feng Z; Li M; Li Y; Wan X; Yang X;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China. Electronic address: xcwan@ahau.edu.cn. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China. Electronic address: xiaogen.yang@gmail.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191130
Issue:
Page Number:		108841 -
DOI:		10.1016/j.foodres.2019.108841
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused on the molecular sensory basis of the orchid-like attribute in tea brews. The aroma is defined as jasmine- and magnolia-like floral notes with a fruity undertone and found to be closely related to the flower scent of the orchid Cymbidium faberi Rolfe (hui lan) by a sensory panel. Gas chromatography mass spectrometry (GC-MS) and aroma extract dilution analysis revealed that the key contributor was (Z)-methyl epijasmonate (epi-MeJA), which was also one of the main odor compounds in the flower scent of C. faberi and in the infusions of selected high-quality teas. Concentration of epi-MeJA was ranging from 0.09 to 2.2 microg/g in the oolong and green tea leaves"
Keywords:		Acetates/chemistry Camellia sinensis/chemistry Cyclopentanes/chemistry Flowers/*chemistry Odorants/*analysis Orchidaceae/*chemistry Oxylipins/chemistry Tea/*chemistry Aroma character impact Cymbidium faberi Methyl epijasmonate Methyl jasmonate Noble tea a;
Notes:		"MedlineFeng, Zhihui Li, Ming Li, Yifan Wan, Xiaochun Yang, Xiaogen eng Research Support, Non-U.S. Gov't Canada 2020/02/11 Food Res Int. 2020 Mar; 129:108841. doi: 10.1016/j.foodres.2019.108841. Epub 2019 Nov 30"