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Food Chem

Title:		Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
Author(s):		Ma L; Gao M; Zhang L; Qiao Y; Li J; Du L; Zhang H; Wang H;
Address:		"Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Agricultural Processing Institute, Chinese Academy of Agricultural Sciences, Beijing, PR China. Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: dlp123@tust.edu.cn. College of Food and Wine, Ningxia University, Yinchuan 750021, PR China. Electronic address: zhl5792@163.com. Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin 644000, PR China"
Journal Title:		Food Chem
Year:		2022
Volume:		20220106
Issue:
Page Number:		132058 -
DOI:		10.1016/j.foodchem.2022.132058
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 microg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 microg/kg) and phenylacetaldehyde (1801 microg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT"
Keywords:		Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry Tea *Volatile Organic Compounds/analysis Aroma recombination and omission Dianhong tea Gc-o Key aroma-active compounds Odor activity value (OAV);
Notes:		"MedlineMa, Lijuan Gao, Manman Zhang, Linqi Qiao, Yang Li, Jianxun Du, Liping Zhang, Huiling Wang, Hong eng England 2022/01/16 Food Chem. 2022 Jun 1; 378:132058. doi: 10.1016/j.foodchem.2022.132058. Epub 2022 Jan 6"