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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
J Agric Food Chem. 2015 Sep 02; 63(34):7499-510.JA

Abstract

The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction-gas chromatography (SPME)-GC-MS and SPME-GC-flame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230-455), 3-methylbutanal (1-353), 2-methylbutanal (34-68), nerolidol (108-184), (E)-2-heptenal (148-294), hexanal (134-230), octanal (28-131), β-damascenone (29-59), indole (96-138), 6-methyl-5-hepten-2-one (34-67), (R)-(-)-linalool (63-87), and dimethyl sulfide (7-1320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China. Department of Food, Nutrition, and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States.

Shanghai Cosmax (China) Cosmetics Co., LTD , Shanghai, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

Department of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai, 201418, China.

MeSH

Camellia sinensisChromatography, GasFlavoring AgentsGas Chromatography-Mass SpectrometryOlfactometryTeaVolatile Organic Compounds

Pub Type(s)

Comparative Study

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26257073

Citation

Zhu, JianCai, et al. "Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS." Journal of Agricultural and Food Chemistry, vol. 63, no. 34, 2015, pp. 7499-510.

Zhu J, Chen F, Wang L, et al. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. J Agric Food Chem. 2015;63(34):7499-510.

Zhu, J., Chen, F., Wang, L., Niu, Y., Yu, D., Shu, C., Chen, H., Wang, H., & Xiao, Z. (2015). Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. Journal of Agricultural and Food Chemistry, 63(34), 7499-510. https://doi.org/10.1021/acs.jafc.5b02358

Zhu J, et al. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. J Agric Food Chem. 2015 Sep 2;63(34):7499-510. PubMed PMID: 26257073.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. AU - Zhu,JianCai, AU - Chen,Feng, AU - Wang,LingYing, AU - Niu,YunWei, AU - Yu,Dan, AU - Shu,Chang, AU - Chen,HeXing, AU - Wang,HongLin, AU - Xiao,ZuoBing, Y1 - 2015/08/19/ PY - 2015/8/11/entrez PY - 2015/8/11/pubmed PY - 2016/2/19/medline KW - GC−FPD KW - GC−O KW - aroma-active volatiles KW - oolong tea infusions KW - sulfur compound SP - 7499 EP - 510 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 34 N2 - The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results presented forty-three, forty-five, and forty-eight aroma-active compounds in the TGY, DHP, and DDWL infusions, including six, seven, and five sulfur compounds, respectively. In addition, the concentration of volatile compounds in the tea infusions was further quantitated by solid phase microextraction-gas chromatography (SPME)-GC-MS and SPME-GC-flame photometric detection (FPD). Totally, seventy-six and thirteen volatile and sulfur compounds were detected in three types of tea infusions, respectively. Quantitative results showed that forty-seven aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), 2-methylpropanal (OAV: 230-455), 3-methylbutanal (1-353), 2-methylbutanal (34-68), nerolidol (108-184), (E)-2-heptenal (148-294), hexanal (134-230), octanal (28-131), β-damascenone (29-59), indole (96-138), 6-methyl-5-hepten-2-one (34-67), (R)-(-)-linalool (63-87), and dimethyl sulfide (7-1320) presented relatively higher OAVs than those of other compounds, indicating the importance of these compounds in the overall aroma of tea infusions. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26257073/Comparison_of_Aroma_Active_Volatiles_in_Oolong_Tea_Infusions_Using_GC_Olfactometry_GC_FPD_and_GC_MS_ DB - PRIME DP - Unbound Medicine ER -