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Food Chem

Title:		Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose
Author(s):		Zhu J; Chen F; Wang L; Niu Y; Xiao Z;
Address:		"Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China; School of Food Science and Technology, Jiangnan University, Wuxi 214112, Jiangsu, PR China. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China; Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson 29634, USA. Shanghai Cosmax (China) Cosmetics Co., LTD, Shanghai, PR China. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: sitflavor@163.com"
Journal Title:		Food Chem
Year:		2017
Volume:		20161102
Issue:
Page Number:		1484 - 1490
DOI:		10.1016/j.foodchem.2016.11.002
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Twenty-four kinds of representative aroma compounds in Oolong tea were selected to evaluate the interactions by the variation in the threshold values of these compounds before, and after, they were mixed. Result demonstrated that the ratios of the referenced threshold values of heptanal, beta-damascenone, and methional to their determined thresholds were larger, namely, 5, 3.85, and 2.5, respectively. On the other hand, the mixed compounds with similar structure and aroma mainly presented a synergistic effect and additive action. Moreover, a masking effect was found among compounds with different structures. (E)-2-hexenal was added to tea infusion at a concentration below its threshold level to investigate whether, or not, the sub-threshold compounds affected the overall odour sensation of Oolong tea by sensory analysis and electronic nose (E-nose). The result indicated that the aroma of the tea infusion with added (E)-2-hexenal had changed before, and after, they were mixed"
Keywords:		Camellia sinensis/*chemistry Drug Synergism Electronic Nose/*statistics & numerical data Smell Tea/*chemistry Volatile Organic Compounds/*chemistry Odour threshold Oolong tea infusions Synergism Volatile compound;
Notes:		"MedlineZhu, JianCai Chen, Feng Wang, LingYing Niu, YunWei Xiao, ZuoBing eng England 2016/12/17 Food Chem. 2017 Apr 15; 221:1484-1490. doi: 10.1016/j.foodchem.2016.11.002. Epub 2016 Nov 2"