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J Agric Food Chem

Title:		"Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS"
Author(s):		Zhu J; Chen F; Wang L; Niu Y; Yu D; Shu C; Chen H; Wang H; Xiao Z;
Address:		"Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China. Department of Food, Nutrition, and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States. Shanghai Cosmax (China) Cosmetics Co., LTD , Shanghai, China"
Journal Title:		J Agric Food Chem
Year:		2015
Volume:		20150819
Issue:		34
Page Number:		7499 - 7510
DOI:		10.1021/acs.jafc.5b02358
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction-gas chromatography (SPME)-GC-MS and SPME-GC-flame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230-455), 3-methylbutanal (1-353), 2-methylbutanal (34-68), nerolidol (108-184), (E)-2-heptenal (148-294), hexanal (134-230), octanal (28-131), beta-damascenone (29-59), indole (96-138), 6-methyl-5-hepten-2-one (34-67), (R)-(-)-linalool (63-87), and dimethyl sulfide (7-1320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions"
Keywords:		"Camellia sinensis/chemistry Chromatography, Gas/*methods Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry/*methods Olfactometry/*methods Tea/*chemistry Volatile Organic Compounds/*chemistry Gc-fpd Gc-o aroma-active volatiles oolong tea inf;"
Notes:		"MedlineZhu, JianCai Chen, Feng Wang, LingYing Niu, YunWei Yu, Dan Shu, Chang Chen, HeXing Wang, HongLin Xiao, ZuoBing eng Comparative Study Research Support, Non-U.S. Gov't 2015/08/11 J Agric Food Chem. 2015 Sep 2; 63(34):7499-510. doi: 10.1021/acs.jafc.5b02358. Epub 2015 Aug 19"