Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’

[Display omitted] •Citrus-white teas (CWs) characteristic volatile was unravelled by SBSE-GC-O/MS.•A total of 46 odourants were absolute quantified and 22 odourants possessed > 1 OAVs.•Herbal/Woody odourants were major contributors forming CWs’ characteristic flavour.•Terpenoids and carotenoid de...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2022-05, Vol.377, p.132048-132048, Article 132048
Hauptverfasser: Wang, Jiatong, Shi, Jiang, Zhu, Yin, Ma, Wanjun, Yan, Han, Shao, Chenyang, Wang, Mengqi, Zhang, Yue, Peng, Qunhua, Chen, Yuqiong, Lin, Zhi
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 132048
container_issue
container_start_page 132048
container_title Food chemistry
container_volume 377
creator Wang, Jiatong
Shi, Jiang
Zhu, Yin
Ma, Wanjun
Yan, Han
Shao, Chenyang
Wang, Mengqi
Zhang, Yue
Peng, Qunhua
Chen, Yuqiong
Lin, Zhi
description [Display omitted] •Citrus-white teas (CWs) characteristic volatile was unravelled by SBSE-GC-O/MS.•A total of 46 odourants were absolute quantified and 22 odourants possessed > 1 OAVs.•Herbal/Woody odourants were major contributors forming CWs’ characteristic flavour.•Terpenoids and carotenoid derived volatiles dominated the unique flavour of CWs.•Limonene and trans-β-ionone exhibited both in higher concentration and OAVs in CWs. Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC–MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies.
doi_str_mv 10.1016/j.foodchem.2022.132048
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2620084923</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814622000097</els_id><sourcerecordid>2620084923</sourcerecordid><originalsourceid>FETCH-LOGICAL-c368t-5c903e3d6ee91827136c7658385cf877ccbf0e3dbbae5ec675d8a3e3a54dbb53</originalsourceid><addsrcrecordid>eNqFkc1uEzEUhS0EoqHwCpWXbCb4JzPj7ICIlkqV2HRv3Vzf6TiaGQfbU8SujwHPwtv0SeqQlC0rS_d8x_fYh7ELKZZSyObDbtmF4LCncamEUkuplViZF2whTaurVrTqJVsILUxl5Ko5Y29S2gkhlJDmNTvTdZG0Xi_Yn-sp-bs-J-6nHDjGGT0MPLgwR5jK2IXRT5D9dMdzTxx7iICZok_ZI-8GuC8kDx1Hn-Ocqh-9z8QzQeL7SHuI5HgXw3jSeaTimwfIwD8PMGHgjw-_Nj1g76lESY8PvzlMjm9gpGHwwJOf_goH7nJ2JYiDLfjCvWWvOhgSvTud5-z28svt5mt18-3qevPppkLdmFzVuBaatGuI1tKoVuoG26Y22tTYmbZF3Hai6NstUE3YtLUzUAxQr8qs1ufs_fHafQzfZ0rZjj5hCQcThTlZ1SghzGqtdEGbI4oxpBSps_voR4g_rRT20Jvd2efe7KE3e-ytGC9OO-btSO6f7bmoAnw8AlQeeu8p2oTlw5Ccj4TZuuD_t-MJv562VA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2620084923</pqid></control><display><type>article</type><title>Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Wang, Jiatong ; Shi, Jiang ; Zhu, Yin ; Ma, Wanjun ; Yan, Han ; Shao, Chenyang ; Wang, Mengqi ; Zhang, Yue ; Peng, Qunhua ; Chen, Yuqiong ; Lin, Zhi</creator><creatorcontrib>Wang, Jiatong ; Shi, Jiang ; Zhu, Yin ; Ma, Wanjun ; Yan, Han ; Shao, Chenyang ; Wang, Mengqi ; Zhang, Yue ; Peng, Qunhua ; Chen, Yuqiong ; Lin, Zhi</creatorcontrib><description>[Display omitted] •Citrus-white teas (CWs) characteristic volatile was unravelled by SBSE-GC-O/MS.•A total of 46 odourants were absolute quantified and 22 odourants possessed &gt; 1 OAVs.•Herbal/Woody odourants were major contributors forming CWs’ characteristic flavour.•Terpenoids and carotenoid derived volatiles dominated the unique flavour of CWs.•Limonene and trans-β-ionone exhibited both in higher concentration and OAVs in CWs. Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC–MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed &gt; 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.132048</identifier><identifier>PMID: 35030339</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aroma quantification ; Camellia sinensis ; Characterized odourants ; Citrus ; Citrus-white tea ; Odorants - analysis ; Odour activity value ; Olfactometry ; SBSE-GC-O/MS ; Tea ; Volatile Organic Compounds - analysis</subject><ispartof>Food chemistry, 2022-05, Vol.377, p.132048-132048, Article 132048</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-5c903e3d6ee91827136c7658385cf877ccbf0e3dbbae5ec675d8a3e3a54dbb53</citedby><cites>FETCH-LOGICAL-c368t-5c903e3d6ee91827136c7658385cf877ccbf0e3dbbae5ec675d8a3e3a54dbb53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814622000097$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35030339$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Jiatong</creatorcontrib><creatorcontrib>Shi, Jiang</creatorcontrib><creatorcontrib>Zhu, Yin</creatorcontrib><creatorcontrib>Ma, Wanjun</creatorcontrib><creatorcontrib>Yan, Han</creatorcontrib><creatorcontrib>Shao, Chenyang</creatorcontrib><creatorcontrib>Wang, Mengqi</creatorcontrib><creatorcontrib>Zhang, Yue</creatorcontrib><creatorcontrib>Peng, Qunhua</creatorcontrib><creatorcontrib>Chen, Yuqiong</creatorcontrib><creatorcontrib>Lin, Zhi</creatorcontrib><title>Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted] •Citrus-white teas (CWs) characteristic volatile was unravelled by SBSE-GC-O/MS.•A total of 46 odourants were absolute quantified and 22 odourants possessed &gt; 1 OAVs.•Herbal/Woody odourants were major contributors forming CWs’ characteristic flavour.•Terpenoids and carotenoid derived volatiles dominated the unique flavour of CWs.•Limonene and trans-β-ionone exhibited both in higher concentration and OAVs in CWs. Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC–MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed &gt; 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies.</description><subject>Aroma quantification</subject><subject>Camellia sinensis</subject><subject>Characterized odourants</subject><subject>Citrus</subject><subject>Citrus-white tea</subject><subject>Odorants - analysis</subject><subject>Odour activity value</subject><subject>Olfactometry</subject><subject>SBSE-GC-O/MS</subject><subject>Tea</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1uEzEUhS0EoqHwCpWXbCb4JzPj7ICIlkqV2HRv3Vzf6TiaGQfbU8SujwHPwtv0SeqQlC0rS_d8x_fYh7ELKZZSyObDbtmF4LCncamEUkuplViZF2whTaurVrTqJVsILUxl5Ko5Y29S2gkhlJDmNTvTdZG0Xi_Yn-sp-bs-J-6nHDjGGT0MPLgwR5jK2IXRT5D9dMdzTxx7iICZok_ZI-8GuC8kDx1Hn-Ocqh-9z8QzQeL7SHuI5HgXw3jSeaTimwfIwD8PMGHgjw-_Nj1g76lESY8PvzlMjm9gpGHwwJOf_goH7nJ2JYiDLfjCvWWvOhgSvTud5-z28svt5mt18-3qevPppkLdmFzVuBaatGuI1tKoVuoG26Y22tTYmbZF3Hai6NstUE3YtLUzUAxQr8qs1ufs_fHafQzfZ0rZjj5hCQcThTlZ1SghzGqtdEGbI4oxpBSps_voR4g_rRT20Jvd2efe7KE3e-ytGC9OO-btSO6f7bmoAnw8AlQeeu8p2oTlw5Ccj4TZuuD_t-MJv562VA</recordid><startdate>20220530</startdate><enddate>20220530</enddate><creator>Wang, Jiatong</creator><creator>Shi, Jiang</creator><creator>Zhu, Yin</creator><creator>Ma, Wanjun</creator><creator>Yan, Han</creator><creator>Shao, Chenyang</creator><creator>Wang, Mengqi</creator><creator>Zhang, Yue</creator><creator>Peng, Qunhua</creator><creator>Chen, Yuqiong</creator><creator>Lin, Zhi</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20220530</creationdate><title>Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’</title><author>Wang, Jiatong ; Shi, Jiang ; Zhu, Yin ; Ma, Wanjun ; Yan, Han ; Shao, Chenyang ; Wang, Mengqi ; Zhang, Yue ; Peng, Qunhua ; Chen, Yuqiong ; Lin, Zhi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-5c903e3d6ee91827136c7658385cf877ccbf0e3dbbae5ec675d8a3e3a54dbb53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aroma quantification</topic><topic>Camellia sinensis</topic><topic>Characterized odourants</topic><topic>Citrus</topic><topic>Citrus-white tea</topic><topic>Odorants - analysis</topic><topic>Odour activity value</topic><topic>Olfactometry</topic><topic>SBSE-GC-O/MS</topic><topic>Tea</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Jiatong</creatorcontrib><creatorcontrib>Shi, Jiang</creatorcontrib><creatorcontrib>Zhu, Yin</creatorcontrib><creatorcontrib>Ma, Wanjun</creatorcontrib><creatorcontrib>Yan, Han</creatorcontrib><creatorcontrib>Shao, Chenyang</creatorcontrib><creatorcontrib>Wang, Mengqi</creatorcontrib><creatorcontrib>Zhang, Yue</creatorcontrib><creatorcontrib>Peng, Qunhua</creatorcontrib><creatorcontrib>Chen, Yuqiong</creatorcontrib><creatorcontrib>Lin, Zhi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Jiatong</au><au>Shi, Jiang</au><au>Zhu, Yin</au><au>Ma, Wanjun</au><au>Yan, Han</au><au>Shao, Chenyang</au><au>Wang, Mengqi</au><au>Zhang, Yue</au><au>Peng, Qunhua</au><au>Chen, Yuqiong</au><au>Lin, Zhi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-05-30</date><risdate>2022</risdate><volume>377</volume><spage>132048</spage><epage>132048</epage><pages>132048-132048</pages><artnum>132048</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted] •Citrus-white teas (CWs) characteristic volatile was unravelled by SBSE-GC-O/MS.•A total of 46 odourants were absolute quantified and 22 odourants possessed &gt; 1 OAVs.•Herbal/Woody odourants were major contributors forming CWs’ characteristic flavour.•Terpenoids and carotenoid derived volatiles dominated the unique flavour of CWs.•Limonene and trans-β-ionone exhibited both in higher concentration and OAVs in CWs. Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC–MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed &gt; 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35030339</pmid><doi>10.1016/j.foodchem.2022.132048</doi><tpages>1</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0308-8146
ispartof Food chemistry, 2022-05, Vol.377, p.132048-132048, Article 132048
issn 0308-8146
1873-7072
language eng
recordid cdi_proquest_miscellaneous_2620084923
source MEDLINE; Elsevier ScienceDirect Journals
subjects Aroma quantification
Camellia sinensis
Characterized odourants
Citrus
Citrus-white tea
Odorants - analysis
Odour activity value
Olfactometry
SBSE-GC-O/MS
Tea
Volatile Organic Compounds - analysis
title Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-17T21%3A04%3A05IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Insights%20into%20crucial%20odourants%20dominating%20the%20characteristic%20flavour%20of%20citrus-white%20teas%20prepared%20from%20citrus%20reticulata%20Blanco%20%E2%80%98Chachiensis%E2%80%99%20and%20Camellia%20sinensis%20%E2%80%98Fudingdabai%E2%80%99&rft.jtitle=Food%20chemistry&rft.au=Wang,%20Jiatong&rft.date=2022-05-30&rft.volume=377&rft.spage=132048&rft.epage=132048&rft.pages=132048-132048&rft.artnum=132048&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2022.132048&rft_dat=%3Cproquest_cross%3E2620084923%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2620084923&rft_id=info:pmid/35030339&rft_els_id=S0308814622000097&rfr_iscdi=true