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Identification and quantification of key odorants in the world's four most famous black teas.
Food Res Int. 2019 07; 121:73-83.FR

Abstract

Keemun, Assam, Darjeeling and Ceylon black teas are honored as the world's four most famous black teas, and their excellent aroma qualities are well received by people around the world. In this study, aroma components in these four types of teas were analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOFMS) and gas chromatography-olfactometry (GC-O) technologies. A total of 42 aroma-active compounds were ultimately identified, especially benzeneacetaldehyde, geraniol, (Z)-3-hexen-1-yl hexanoate, trans-β-ionone, cis-linalool oxide (pyranoid), hotrienol, and methyl salicylate presented the strongest aroma strengths with pleasant scents in all tested teas. The quantification results indicated that 19 compounds including (Z)-3-hexenol, 1-octen-3-ol, linalool, phenylethyl alcohol, hexanal, benzeneacetaldehyde, limonene, heptanoic acid, (Z)-3-hexen-1-ol, acetate, benzyl alcohol, trans-linalool oxide (furanoid), hotrienol, 1-octen-3-one, 2-nonanone, (E)-2-octenal, nonanal, β-myrcene, 2-pentylfuran, and methylpyrazine were identified as the key compounds with odor activity values (OAVs) higher than 1.0 in the world's four most famous black teas. Notably, the comparison of GC-O and OAV calculation results showed that methyl salicylate (Ceylon), (E)-2-octenal (Assam), benzeneacetaldehyde (Keemun) and linalool and trans-linalool oxide (furanoid) (Darjeeling) might be the most definitive odorants in the corresponding tea categories.

Authors+Show Affiliations

Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China. Electronic address: zhuy_scu@tricaas.com.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Tea Research Institute, Hangzhou 310008, China. Electronic address: linzhi@caas.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31108802

Citation

Kang, Suyoung, et al. "Identification and Quantification of Key Odorants in the World's Four Most Famous Black Teas." Food Research International (Ottawa, Ont.), vol. 121, 2019, pp. 73-83.
Kang S, Yan H, Zhu Y, et al. Identification and quantification of key odorants in the world's four most famous black teas. Food Res Int. 2019;121:73-83.
Kang, S., Yan, H., Zhu, Y., Liu, X., Lv, H. P., Zhang, Y., Dai, W. D., Guo, L., Tan, J. F., Peng, Q. H., & Lin, Z. (2019). Identification and quantification of key odorants in the world's four most famous black teas. Food Research International (Ottawa, Ont.), 121, 73-83. https://doi.org/10.1016/j.foodres.2019.03.009
Kang S, et al. Identification and Quantification of Key Odorants in the World's Four Most Famous Black Teas. Food Res Int. 2019;121:73-83. PubMed PMID: 31108802.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and quantification of key odorants in the world's four most famous black teas. AU - Kang,Suyoung, AU - Yan,Han, AU - Zhu,Yin, AU - Liu,Xu, AU - Lv,Hai-Peng, AU - Zhang,Yue, AU - Dai,Wei-Dong, AU - Guo,Li, AU - Tan,Jun-Feng, AU - Peng,Qun-Hua, AU - Lin,Zhi, Y1 - 2019/03/07/ PY - 2019/01/04/received PY - 2019/03/06/revised PY - 2019/03/06/accepted PY - 2019/5/22/entrez PY - 2019/5/22/pubmed PY - 2020/10/3/medline KW - Black teas KW - GC-O KW - GC × GC-TOFMS KW - Key odorants KW - OAV SP - 73 EP - 83 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 121 N2 - Keemun, Assam, Darjeeling and Ceylon black teas are honored as the world's four most famous black teas, and their excellent aroma qualities are well received by people around the world. In this study, aroma components in these four types of teas were analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOFMS) and gas chromatography-olfactometry (GC-O) technologies. A total of 42 aroma-active compounds were ultimately identified, especially benzeneacetaldehyde, geraniol, (Z)-3-hexen-1-yl hexanoate, trans-β-ionone, cis-linalool oxide (pyranoid), hotrienol, and methyl salicylate presented the strongest aroma strengths with pleasant scents in all tested teas. The quantification results indicated that 19 compounds including (Z)-3-hexenol, 1-octen-3-ol, linalool, phenylethyl alcohol, hexanal, benzeneacetaldehyde, limonene, heptanoic acid, (Z)-3-hexen-1-ol, acetate, benzyl alcohol, trans-linalool oxide (furanoid), hotrienol, 1-octen-3-one, 2-nonanone, (E)-2-octenal, nonanal, β-myrcene, 2-pentylfuran, and methylpyrazine were identified as the key compounds with odor activity values (OAVs) higher than 1.0 in the world's four most famous black teas. Notably, the comparison of GC-O and OAV calculation results showed that methyl salicylate (Ceylon), (E)-2-octenal (Assam), benzeneacetaldehyde (Keemun) and linalool and trans-linalool oxide (furanoid) (Darjeeling) might be the most definitive odorants in the corresponding tea categories. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31108802/Identification_and_quantification_of_key_odorants_in_the_world's_four_most_famous_black_teas_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(19)30153-X DB - PRIME DP - Unbound Medicine ER -