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Identification of key odorants responsible for chestnut-like aroma quality of green teas.
Food Res Int. 2018 06; 108:74-82.FR

Abstract

A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been systematically studied and remain unknown. In this study, the aroma components of green teas and Chinese chestnuts were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), and 58 compounds were identified as common aroma components among green teas, boiled Chinese chestnuts, roasted Chinese chestnuts and raw Chinese chestnuts. Subsequently, 17 volatiles, including 3-methylbutanal, (E)-3-penten-2-one, ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, octanal, benzeneacetaldehyde, (E)-2-octenal, (E,E)-3,5-octadien-2-one, linalool, nonanal, (E)-2-nonenal, decanal, (Z)-hex-3-en-1-yl hexanoate, trans-β-ionone and (E)-nerolidol, were identified as the key odorants responsible for chestnut-like aroma based on the odor activity value (OAV) calculation method. Besides, the comparison of OAVs of key odorants between fresh tea leaves and finished teas indicated that all key odorants were present in fresh tea leaves and that their contents increased or decreased during tea processing. Moreover, the comparison between results of OAV and gas chromatography-olfactometry (GC-O) methods showed that ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, (E,E)-3,5-octadien-2-one, linalool, (Z)-hex-3-en-1-yl hexanoate and trans-β-ionone were the common identified compounds between the two methods. The identification of chestnut-like aroma in green teas will provide a theoretical basis for further research on the directional adjustment and control of tea aroma quality.

Authors+Show Affiliations

Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: teachem108@hotmail.com.Henan Tea Engineering Research Center, Xinyang City Academy of Agricultural Science, Xinyang 464000, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: linzhi@caas.cn.

Pub Type(s)

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

Language

eng

PubMed ID

29735103

Citation

Zhu, Yin, et al. "Identification of Key Odorants Responsible for Chestnut-like Aroma Quality of Green Teas." Food Research International (Ottawa, Ont.), vol. 108, 2018, pp. 74-82.
Zhu Y, Lv HP, Shao CY, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas. Food Res Int. 2018;108:74-82.
Zhu, Y., Lv, H. P., Shao, C. Y., Kang, S., Zhang, Y., Guo, L., Dai, W. D., Tan, J. F., Peng, Q. H., & Lin, Z. (2018). Identification of key odorants responsible for chestnut-like aroma quality of green teas. Food Research International (Ottawa, Ont.), 108, 74-82. https://doi.org/10.1016/j.foodres.2018.03.026
Zhu Y, et al. Identification of Key Odorants Responsible for Chestnut-like Aroma Quality of Green Teas. Food Res Int. 2018;108:74-82. PubMed PMID: 29735103.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of key odorants responsible for chestnut-like aroma quality of green teas. AU - Zhu,Yin, AU - Lv,Hai-Peng, AU - Shao,Chen-Yang, AU - Kang,Suyoung, AU - Zhang,Yue, AU - Guo,Li, AU - Dai,Wei-Dong, AU - Tan,Jun-Feng, AU - Peng,Qun-Hua, AU - Lin,Zhi, Y1 - 2018/03/12/ PY - 2018/01/29/received PY - 2018/03/07/revised PY - 2018/03/09/accepted PY - 2018/5/9/entrez PY - 2018/5/8/pubmed PY - 2019/10/8/medline KW - Chestnut-like aroma KW - GC-O KW - GC × GC-TOFMS KW - Green tea KW - OAV SP - 74 EP - 82 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 108 N2 - A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been systematically studied and remain unknown. In this study, the aroma components of green teas and Chinese chestnuts were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), and 58 compounds were identified as common aroma components among green teas, boiled Chinese chestnuts, roasted Chinese chestnuts and raw Chinese chestnuts. Subsequently, 17 volatiles, including 3-methylbutanal, (E)-3-penten-2-one, ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, octanal, benzeneacetaldehyde, (E)-2-octenal, (E,E)-3,5-octadien-2-one, linalool, nonanal, (E)-2-nonenal, decanal, (Z)-hex-3-en-1-yl hexanoate, trans-β-ionone and (E)-nerolidol, were identified as the key odorants responsible for chestnut-like aroma based on the odor activity value (OAV) calculation method. Besides, the comparison of OAVs of key odorants between fresh tea leaves and finished teas indicated that all key odorants were present in fresh tea leaves and that their contents increased or decreased during tea processing. Moreover, the comparison between results of OAV and gas chromatography-olfactometry (GC-O) methods showed that ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, (E,E)-3,5-octadien-2-one, linalool, (Z)-hex-3-en-1-yl hexanoate and trans-β-ionone were the common identified compounds between the two methods. The identification of chestnut-like aroma in green teas will provide a theoretical basis for further research on the directional adjustment and control of tea aroma quality. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29735103/Identification_of_key_odorants_responsible_for_chestnut_like_aroma_quality_of_green_teas_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30202-3 DB - PRIME DP - Unbound Medicine ER -