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Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
J Sci Food Agric. 2018 Nov; 98(14):5278-5286.JS

Abstract

BACKGROUND

Gas chromatography-olfactometry (GC-O) is the most frequently used method to estimate the sensory contribution of single odorant, but disregards the interactions between volatiles. In order to select the key volatiles responsible for the aroma attributes of Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical approaches were applied.

RESULTS

Using sensory analysis, nine panellists developed eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odour. Linalool, (E)-furan linalool oxide, (Z)-pyran linalool oxide, methyl salicylate, β-myrcene, and phenylethyl alcohol, which were identified from the most representative samples by the GC-O procedure, were the essential aroma-active compounds in the formation of basic Congou black tea aroma. In addition, 136 volatiles were identified by gas chromatography-mass spectrometry (GC-MS), among which 55 compounds were determined as the key factors for six sensory attributes by partial least-square regression (PLSR) with variable importance of projection scores.

CONCLUSION

Our results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. © 2018 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Department of Tea Science, College of Food Science, Southwest University, Chongqing, China. Chongqing Engineering Research Center of Regional Food, Chongqing, China.

Department of Tea Science, College of Food Science, Southwest University, Chongqing, China.

Department of Tea Science, College of Food Science, Southwest University, Chongqing, China.

Department of Tea Science, College of Food Science, Southwest University, Chongqing, China.

Department of Tea Science, College of Food Science, Southwest University, Chongqing, China.

Department of Tea Science, College of Food Science, Southwest University, Chongqing, China.

MeSH

Camellia sinensisFlavoring AgentsGas Chromatography-Mass SpectrometryHumansLeast-Squares AnalysisOdorantsOlfactometrySolid Phase MicroextractionTasteTeaVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29652443

Citation

Mao, Shihong, et al. "Identification of Key Aromatic Compounds in Congou Black Tea By Partial Least-square Regression With Variable Importance of Projection Scores and Gas Chromatography-mass Spectrometry/gas Chromatography-olfactometry." Journal of the Science of Food and Agriculture, vol. 98, no. 14, 2018, pp. 5278-5286.

Mao S, Lu C, Li M, et al. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry. J Sci Food Agric. 2018;98(14):5278-5286.

Mao, S., Lu, C., Li, M., Ye, Y., Wei, X., & Tong, H. (2018). Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry. Journal of the Science of Food and Agriculture, 98(14), 5278-5286. https://doi.org/10.1002/jsfa.9066

Mao S, et al. Identification of Key Aromatic Compounds in Congou Black Tea By Partial Least-square Regression With Variable Importance of Projection Scores and Gas Chromatography-mass Spectrometry/gas Chromatography-olfactometry. J Sci Food Agric. 2018;98(14):5278-5286. PubMed PMID: 29652443.

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

TY - JOUR T1 - Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry. AU - Mao,Shihong, AU - Lu,Changqi, AU - Li,Meifeng, AU - Ye,Yulong, AU - Wei,Xu, AU - Tong,Huarong, Y1 - 2018/06/13/ PY - 2017/11/14/received PY - 2018/02/27/revised PY - 2018/04/01/accepted PY - 2018/4/14/pubmed PY - 2018/10/16/medline PY - 2018/4/14/entrez KW - Congou black tea KW - GC-MS KW - GC-olfactometry KW - PLSR-VIP method KW - aroma-active compounds SP - 5278 EP - 5286 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 14 N2 - BACKGROUND: Gas chromatography-olfactometry (GC-O) is the most frequently used method to estimate the sensory contribution of single odorant, but disregards the interactions between volatiles. In order to select the key volatiles responsible for the aroma attributes of Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical approaches were applied. RESULTS: Using sensory analysis, nine panellists developed eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odour. Linalool, (E)-furan linalool oxide, (Z)-pyran linalool oxide, methyl salicylate, β-myrcene, and phenylethyl alcohol, which were identified from the most representative samples by the GC-O procedure, were the essential aroma-active compounds in the formation of basic Congou black tea aroma. In addition, 136 volatiles were identified by gas chromatography-mass spectrometry (GC-MS), among which 55 compounds were determined as the key factors for six sensory attributes by partial least-square regression (PLSR) with variable importance of projection scores. CONCLUSION: Our results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29652443/Identification_of_key_aromatic_compounds_in_Congou_black_tea_by_partial_least_square_regression_with_variable_importance_of_projection_scores_and_gas_chromatography_mass_spectrometry/gas_chromatography_olfactometry_ DB - PRIME DP - Unbound Medicine ER -