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Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microe...

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Autores principales: Hao, Zhilong, Feng, Jiao, Chen, Qianlian, Lin, Hongzheng, Zhou, Xiaohong, Zhuang, Jiayun, Wang, Jinyuan, Tan, Yanping, Sun, Zhilin, Wang, Yanfei, Yu, Bugui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314143/
https://www.ncbi.nlm.nih.gov/pubmed/37397202
http://dx.doi.org/10.1016/j.fochx.2023.100710
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author Hao, Zhilong
Feng, Jiao
Chen, Qianlian
Lin, Hongzheng
Zhou, Xiaohong
Zhuang, Jiayun
Wang, Jinyuan
Tan, Yanping
Sun, Zhilin
Wang, Yanfei
Yu, Bugui
author_facet Hao, Zhilong
Feng, Jiao
Chen, Qianlian
Lin, Hongzheng
Zhou, Xiaohong
Zhuang, Jiayun
Wang, Jinyuan
Tan, Yanping
Sun, Zhilin
Wang, Yanfei
Yu, Bugui
author_sort Hao, Zhilong
collection PubMed
description White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microextraction (HS-SPME)-gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) and chemometrics to explore the key volatiles making milk-flavored white tea taste milky. Sixty-seven volatiles were identified, with 7 volatiles (OAV > 1 and VIP > 1) were characterized as the typical aromas. Green and light fruity scent volatiles, such as methyl salicylate, benzyl alcohol, and phenylethyl alcohol, were richer in TFs than MFs. Strong fruity and cheese aromas, such as dihydro-5-pentyl-2(3H)-furanone, 2-pentyl-furan, (E)-6,10-dimethyl-5,9-undecadien-2-one, and hexanal, were more abundant in MFs than TFs. Dihydro-5-pentyl-2(3H)-furanone, recognized as coconut and creamy aroma, should be the essential volatile for milky flavor. Also, (E)-6,10-dimethyl-5,9-undecadien-2-one and 2-pentyl-furan may contribute to the milk scent formation.
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spelling pubmed-103141432023-07-02 Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses Hao, Zhilong Feng, Jiao Chen, Qianlian Lin, Hongzheng Zhou, Xiaohong Zhuang, Jiayun Wang, Jinyuan Tan, Yanping Sun, Zhilin Wang, Yanfei Yu, Bugui Food Chem X Research Article White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microextraction (HS-SPME)-gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) and chemometrics to explore the key volatiles making milk-flavored white tea taste milky. Sixty-seven volatiles were identified, with 7 volatiles (OAV > 1 and VIP > 1) were characterized as the typical aromas. Green and light fruity scent volatiles, such as methyl salicylate, benzyl alcohol, and phenylethyl alcohol, were richer in TFs than MFs. Strong fruity and cheese aromas, such as dihydro-5-pentyl-2(3H)-furanone, 2-pentyl-furan, (E)-6,10-dimethyl-5,9-undecadien-2-one, and hexanal, were more abundant in MFs than TFs. Dihydro-5-pentyl-2(3H)-furanone, recognized as coconut and creamy aroma, should be the essential volatile for milky flavor. Also, (E)-6,10-dimethyl-5,9-undecadien-2-one and 2-pentyl-furan may contribute to the milk scent formation. Elsevier 2023-05-09 /pmc/articles/PMC10314143/ /pubmed/37397202 http://dx.doi.org/10.1016/j.fochx.2023.100710 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Hao, Zhilong
Feng, Jiao
Chen, Qianlian
Lin, Hongzheng
Zhou, Xiaohong
Zhuang, Jiayun
Wang, Jinyuan
Tan, Yanping
Sun, Zhilin
Wang, Yanfei
Yu, Bugui
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
title Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
title_full Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
title_fullStr Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
title_full_unstemmed Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
title_short Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
title_sort comparative volatiles profiling in milk-flavored white tea and traditional white tea shoumei via hs-spme-gc-tofms and oav analyses
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314143/
https://www.ncbi.nlm.nih.gov/pubmed/37397202
http://dx.doi.org/10.1016/j.fochx.2023.100710
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