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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
Food Res Int. 2020 04; 130:108908.FR

Abstract

Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC-MS analysis. Enols (8096 µg/kg), alkanes (6744 µg/kg), aldehydes (6442 µg/kg), and esters (6161 µg/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 µg/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 µg/kg) and β-ionone (1837 µg/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneacetaldehyde, linalool oxide I, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and β-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC-MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea.

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; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, 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: teachem108@hotmail.com.

Pub Type(s)

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

Language

eng

PubMed ID

32156355

Citation

Wang, Meng-Qi, et al. "Characterization of the Key Aroma Compounds in Longjing Tea Using Stir Bar Sorptive Extraction (SBSE) Combined With Gas Chromatography-mass Spectrometry (GC-MS), Gas Chromatography-olfactometry (GC-O), Odor Activity Value (OAV), and Aroma Recombination." Food Research International (Ottawa, Ont.), vol. 130, 2020, p. 108908.
Wang MQ, Ma WJ, Shi J, et al. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. Food Res Int. 2020;130:108908.
Wang, M. Q., Ma, W. J., Shi, J., Zhu, Y., Lin, Z., & Lv, H. P. (2020). Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. Food Research International (Ottawa, Ont.), 130, 108908. https://doi.org/10.1016/j.foodres.2019.108908
Wang MQ, et al. Characterization of the Key Aroma Compounds in Longjing Tea Using Stir Bar Sorptive Extraction (SBSE) Combined With Gas Chromatography-mass Spectrometry (GC-MS), Gas Chromatography-olfactometry (GC-O), Odor Activity Value (OAV), and Aroma Recombination. Food Res Int. 2020;130:108908. PubMed PMID: 32156355.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. AU - Wang,Meng-Qi, AU - Ma,Wan-Jun, AU - Shi,Jiang, AU - Zhu,Yin, AU - Lin,Zhi, AU - Lv,Hai-Peng, Y1 - 2019/12/18/ PY - 2019/09/25/received PY - 2019/12/09/revised PY - 2019/12/15/accepted PY - 2020/3/12/entrez PY - 2020/3/12/pubmed PY - 2021/3/16/medline KW - 1-Octen-3-ol (PubChem, CID: 18827) KW - 2-Methyl butanal (PubChem, CID: 7284) KW - Aromatic compounds KW - Benzaldehyde (PubChem, CID: 240) KW - Benzeneacetaldehyde (PubChem, CID: 998) KW - Concentration KW - Geraniol (PubChem, CID: 637566), β-Ionone(PubChem, CID: 638014). KW - Green tea KW - Heptanal (PubChem, CID: 8130) KW - Identification KW - Key odorants KW - Linalool (PubChem, CID: 6549) KW - Methyl salicylate (PubChem, CID: 4133) KW - Nonanal (PubChem, CID: 31289) KW - Volatile composition SP - 108908 EP - 108908 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 130 N2 - Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC-MS analysis. Enols (8096 µg/kg), alkanes (6744 µg/kg), aldehydes (6442 µg/kg), and esters (6161 µg/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 µg/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 µg/kg) and β-ionone (1837 µg/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneacetaldehyde, linalool oxide I, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and β-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC-MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/32156355/Characterization_of_the_key_aroma_compounds_in_Longjing_tea_using_stir_bar_sorptive_extraction__SBSE__combined_with_gas_chromatography_mass_spectrometry__GC_MS__gas_chromatography_olfactometry__GC_O__odor_activity_value__OAV__and_aroma_recombination_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(19)30794-X DB - PRIME DP - Unbound Medicine ER -