Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process

Autor:	Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song
Rok vydání:	2021
Předmět:	Volatile Organic Compounds Tea Odorants Olfactometry General Chemistry General Agricultural and Biological Sciences Gas Chromatography-Mass Spectrometry
Zdroj:	Journal of Agricultural and Food Chemistry. 70:279-288
ISSN:	1520-5118 0021-8561
Popis:	Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::affdcb665855116562c73b86a67442be https://doi.org/10.1021/acs.jafc.1c06473 Zobrazit plný text záznamu