Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods
The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA),...
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| Veröffentlicht in: | European food research & technology 2022, Vol.248 (1), p.45-56 |
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| creator | Ma, Lijuan Gao, Manman Hu, Jiangnan Tong, Wenzhe Du, Liping Yu, Aiqun Huang, Jihong Li, Jianxun He, Ronglin |
| description | The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds. |
| doi_str_mv | 10.1007/s00217-021-03847-2 |
| format | Article |
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A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-021-03847-2</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Aroma compounds ; Aromatic compounds ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Dilution ; Food Science ; Forestry ; Fruit juices ; Gas chromatography ; Ionone ; Linalool ; Mass spectrometry ; Mass spectroscopy ; Olfactometers ; Original Paper ; Recombination ; Sensory evaluation ; Solid phase methods ; Tea ; Volatile compounds</subject><ispartof>European food research & technology, 2022, Vol.248 (1), p.45-56</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-f5989248fb292804599b779bebc6c750572430bed1789db20f55438cded45fbe3</citedby><cites>FETCH-LOGICAL-c319t-f5989248fb292804599b779bebc6c750572430bed1789db20f55438cded45fbe3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-021-03847-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-021-03847-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Ma, Lijuan</creatorcontrib><creatorcontrib>Gao, Manman</creatorcontrib><creatorcontrib>Hu, Jiangnan</creatorcontrib><creatorcontrib>Tong, Wenzhe</creatorcontrib><creatorcontrib>Du, Liping</creatorcontrib><creatorcontrib>Yu, Aiqun</creatorcontrib><creatorcontrib>Huang, Jihong</creatorcontrib><creatorcontrib>Li, Jianxun</creatorcontrib><creatorcontrib>He, Ronglin</creatorcontrib><title>Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Aroma compounds</subject><subject>Aromatic compounds</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Dilution</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fruit juices</subject><subject>Gas chromatography</subject><subject>Ionone</subject><subject>Linalool</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Olfactometers</subject><subject>Original Paper</subject><subject>Recombination</subject><subject>Sensory evaluation</subject><subject>Solid phase 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Ronglin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2022</date><risdate>2022</risdate><volume>248</volume><issue>1</issue><spage>45</spage><epage>56</epage><pages>45-56</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-021-03847-2</doi><tpages>12</tpages></addata></record> |
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| subjects | Agriculture Analytical Chemistry Aroma compounds Aromatic compounds Biotechnology Chemistry Chemistry and Materials Science Dilution Food Science Forestry Fruit juices Gas chromatography Ionone Linalool Mass spectrometry Mass spectroscopy Olfactometers Original Paper Recombination Sensory evaluation Solid phase methods Tea Volatile compounds |
| title | Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods |
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