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Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis

The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with od...

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Autores principales: Liu, Cong, Wang, Chao, Zheng, Tingting, Zhao, Miaomiao, Gong, Wanying, Wang, Qiaomei, Yan, Liang, Zhang, Wenjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222254/
https://www.ncbi.nlm.nih.gov/pubmed/35741938
http://dx.doi.org/10.3390/foods11121740
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author Liu, Cong
Wang, Chao
Zheng, Tingting
Zhao, Miaomiao
Gong, Wanying
Wang, Qiaomei
Yan, Liang
Zhang, Wenjie
author_facet Liu, Cong
Wang, Chao
Zheng, Tingting
Zhao, Miaomiao
Gong, Wanying
Wang, Qiaomei
Yan, Liang
Zhang, Wenjie
author_sort Liu, Cong
collection PubMed
description The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.
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spelling pubmed-92222542022-06-24 Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis Liu, Cong Wang, Chao Zheng, Tingting Zhao, Miaomiao Gong, Wanying Wang, Qiaomei Yan, Liang Zhang, Wenjie Foods Article The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea. MDPI 2022-06-14 /pmc/articles/PMC9222254/ /pubmed/35741938 http://dx.doi.org/10.3390/foods11121740 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Cong
Wang, Chao
Zheng, Tingting
Zhao, Miaomiao
Gong, Wanying
Wang, Qiaomei
Yan, Liang
Zhang, Wenjie
Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
title Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
title_full Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
title_fullStr Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
title_full_unstemmed Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
title_short Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
title_sort characterization of key odor-active compounds in sun-dried black tea by sensory and instrumental-directed flavor analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222254/
https://www.ncbi.nlm.nih.gov/pubmed/35741938
http://dx.doi.org/10.3390/foods11121740
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