Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
| Autor: | Mei Chen, Meng-Qi Wang, Lin Zhi, Dong-Chao Xie, Han Yan, Dejiang Ni, Yin Zhu, Qin-Cao Chen |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
sensory evaluation
Acyclic Monoterpenes Pharmaceutical Science Health benefits Gc gc tofms complex mixtures 01 natural sciences white tea Gas Chromatography-Mass Spectrometry Article Analytical Chemistry lcsh:QD241-441 0404 agricultural biotechnology lcsh:Organic chemistry Drug Discovery Food science Physical and Theoretical Chemistry Aroma Solid Phase Microextraction multivariate statistical analysis Aldehydes Volatile Organic Compounds GC × GC–TOFMS biology Tea Chemistry 010401 analytical chemistry Organic Chemistry food and beverages Trityl Compounds 04 agricultural and veterinary sciences biology.organism_classification Cyclohexanols 040401 food science 0104 chemical sciences White (mutation) Flavoring Agents Chemistry (miscellaneous) Fruit Odorants Molecular Medicine aroma characteristic Composition (visual arts) Phenylethyl Alcohol Multivariate statistical Norisoprenoids |
| Zdroj: | Molecules Molecules, Vol 25, Iss 6050, p 6050 (2020) Volume 25 Issue 24 |
| ISSN: | 1420-3049 |
| Popis: | The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea&rsquo s charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography&ndash time-of-flight mass spectrometry (GC × GC&ndash TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography&ndash olfactometry/mass spectrometry (GC&ndash O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, &gamma Nonalactone, trans-&beta ionone, trans-linalool oxide (furanoid), &alpha ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement. |
| Databáze: | OpenAIRE |
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