| Title: | Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry |
| Author(s): | Mao S; Lu C; Li M; Ye Y; Wei X; Tong H; |
| Address: | "Department of Tea Science, College of Food Science, Southwest University, Chongqing, China. Chongqing Engineering Research Center of Regional Food, Chongqing, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Gas chromatography-olfactometry (GC-O) is the most frequently used method to estimate the sensory contribution of single odorant, but disregards the interactions between volatiles. In order to select the key volatiles responsible for the aroma attributes of Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical approaches were applied. RESULTS: Using sensory analysis, nine panellists developed eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odour. Linalool, (E)-furan linalool oxide, (Z)-pyran linalool oxide, methyl salicylate, beta-myrcene, and phenylethyl alcohol, which were identified from the most representative samples by the GC-O procedure, were the essential aroma-active compounds in the formation of basic Congou black tea aroma. In addition, 136 volatiles were identified by gas chromatography-mass spectrometry (GC-MS), among which 55 compounds were determined as the key factors for six sensory attributes by partial least-square regression (PLSR) with variable importance of projection scores. CONCLUSION: Our results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. (c) 2018 Society of Chemical Industry" |
| Keywords: | Camellia sinensis/*chemistry Flavoring Agents/*chemistry/isolation & purification Gas Chromatography-Mass Spectrometry Humans Least-Squares Analysis Odorants/analysis Olfactometry Solid Phase Microextraction Taste Tea/*chemistry Volatile Organic Compounds; |
| Notes: | "MedlineMao, Shihong Lu, Changqi Li, Meifeng Ye, Yulong Wei, Xu Tong, Huarong eng 2017-6/Chongqing Municipal Agriculture Committee/ 2012BAF07B05-4/Ministry of Science and Technology of the People's Republic of China/ England 2018/04/14 J Sci Food Agric. 2018 Nov; 98(14):5278-5286. doi: 10.1002/jsfa.9066. Epub 2018 Jun 13" |
