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Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
Food Chem. 2019 Feb 15; 274:130-136.FC

Abstract

The unique aroma of the Hanzhong black tea is due to the special location of the harvesting place and specific manufacturing processes. In this study, a solid phase extraction method (SPE) as sample preparation tool was combined with gas chromatography (GC) as separation technique and several detection systems such as mass spectrometry (MS), flame ionization (FID) and olfactometry (O), which, together with sensorial analysis were used to characterize aroma compounds in Hanzhong black tea infusion. Seventy three aroma compounds were identified and quantified in the tea infusion by the GC-MS and GC-FID methods, respectively. Among them, odor perceptions of 24 compounds were characterized by the GC-O analysis. It was found that linalool oxide I, II and III, E,E-2,4-nonadienal, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, E,Z-2,6-nonadienal, bis(2-methyl-3-furyl) disulfide had higher odor activity value in the tea infusion and offered floral, fatty, and caramel, mushroom, cucumber, and cooked beef -like odors, respectively. Overall, floral and mushroom and caramel -like odors significantly dominated in the Hanzhong black tea infusion.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Shaanxi Key Laboratory of Bioresources, Hanzhong, China; School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

Shaanxi Key Laboratory of Bioresources, Hanzhong, China; School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

Shaanxi Key Laboratory of Bioresources, Hanzhong, China; School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

Shaanxi Key Laboratory of Bioresources, Hanzhong, China; School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

Shaanxi Key Laboratory of Bioresources, Hanzhong, China; School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.

School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, USA. Electronic address: zxu@agcenter.lsu.edu.

MeSH

Acyclic MonoterpenesCamellia sinensisCyclohexanolsFlame IonizationGas Chromatography-Mass SpectrometryHumansMonoterpenesOdorantsOlfactometrySolid Phase ExtractionTeaTrityl CompoundsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30372917

Citation

Chen, Xiaohua, et al. "Aroma Characterization of Hanzhong Black Tea (Camellia Sinensis) Using Solid Phase Extraction Coupled With Gas Chromatography-mass Spectrometry and Olfactometry and Sensory Analysis." Food Chemistry, vol. 274, 2019, pp. 130-136.

Chen X, Chen D, Jiang H, et al. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis. Food Chem. 2019;274:130-136.

Chen, X., Chen, D., Jiang, H., Sun, H., Zhang, C., Zhao, H., Li, X., Yan, F., Chen, C., & Xu, Z. (2019). Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis. Food Chemistry, 274, 130-136. https://doi.org/10.1016/j.foodchem.2018.08.124

Chen X, et al. Aroma Characterization of Hanzhong Black Tea (Camellia Sinensis) Using Solid Phase Extraction Coupled With Gas Chromatography-mass Spectrometry and Olfactometry and Sensory Analysis. Food Chem. 2019 Feb 15;274:130-136. PubMed PMID: 30372917.

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

TY - JOUR T1 - Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis. AU - Chen,Xiaohua, AU - Chen,Dejing, AU - Jiang,Hai, AU - Sun,Haiyan, AU - Zhang,Chen, AU - Zhao,Hua, AU - Li,Xinsheng, AU - Yan,Fei, AU - Chen,Chen, AU - Xu,Zhimin, Y1 - 2018/08/28/ PY - 2018/02/18/received PY - 2018/08/13/revised PY - 2018/08/27/accepted PY - 2018/10/31/entrez PY - 2018/10/31/pubmed PY - 2018/12/26/medline KW - Aroma KW - GC KW - Odor KW - Olfactometry KW - Sensory KW - Solid phase extraction KW - Tea SP - 130 EP - 136 JF - Food chemistry JO - Food Chem VL - 274 N2 - The unique aroma of the Hanzhong black tea is due to the special location of the harvesting place and specific manufacturing processes. In this study, a solid phase extraction method (SPE) as sample preparation tool was combined with gas chromatography (GC) as separation technique and several detection systems such as mass spectrometry (MS), flame ionization (FID) and olfactometry (O), which, together with sensorial analysis were used to characterize aroma compounds in Hanzhong black tea infusion. Seventy three aroma compounds were identified and quantified in the tea infusion by the GC-MS and GC-FID methods, respectively. Among them, odor perceptions of 24 compounds were characterized by the GC-O analysis. It was found that linalool oxide I, II and III, E,E-2,4-nonadienal, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 1-octen-3-one, E,Z-2,6-nonadienal, bis(2-methyl-3-furyl) disulfide had higher odor activity value in the tea infusion and offered floral, fatty, and caramel, mushroom, cucumber, and cooked beef -like odors, respectively. Overall, floral and mushroom and caramel -like odors significantly dominated in the Hanzhong black tea infusion. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30372917/Aroma_characterization_of_Hanzhong_black_tea__Camellia_sinensis__using_solid_phase_extraction_coupled_with_gas_chromatography_mass_spectrometry_and_olfactometry_and_sensory_analysis_ DB - PRIME DP - Unbound Medicine ER -