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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Wang, Meng-Qi ; Ma, Wan-Jun ; Shi, Jiang ; Zhu, Yin ; Lin, Zhi ; Lv, Hai-Peng

Food research international, 2020-04, Vol.130, p.108908-108908, Article 108908 [Periódico revisado por pares]

Canada: Elsevier Ltd

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  • Título:
    Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination
  • Autor: Wang, Meng-Qi ; Ma, Wan-Jun ; Shi, Jiang ; Zhu, Yin ; Lin, Zhi ; Lv, Hai-Peng
  • Assuntos: Aromatic compounds ; Chemical Fractionation - methods ; Chromatography, Gas - methods ; Concentration ; Gas Chromatography-Mass Spectrometry - methods ; Green tea ; Humans ; Identification ; Key odorants ; Odorants - analysis ; Olfactometry - methods ; Tea - chemistry ; Volatile composition ; Volatile Organic Compounds - analysis
  • É parte de: Food research international, 2020-04, Vol.130, p.108908-108908, Article 108908
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: [Display omitted] •SBSE in combination with GC–MS was applied in Longjing tea aroma analysis.•A total of 151 volatile compounds were identified and quantified.•Fourteen compounds were distinguished as the most important key aroma compounds.•Dimethyl sulfoxide was first recognized as a key aroma compound in Longjing tea. Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC–MS analysis. Enols (8096 µg/kg), alkanes (6744 µg/kg), aldehydes (6442 µg/kg), and esters (6161 µg/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 µg/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 µg/kg) and β-ionone (1837 µg/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneacetaldehyde, linalool oxide I, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and β-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC–MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea.
  • Editor: Canada: Elsevier Ltd
  • Idioma: Inglês
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