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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
Food Chem. 2021 Mar 01; 339:128136.FC

Abstract

To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.

Authors+Show Affiliations

Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: nyw@sit.edu.cn.Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. Electronic address: sitflavor@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33152893

Citation

Zhu, JianCai, et al. "Characterization of the Key Aroma Compounds in Laoshan Green Teas By Application of Odour Activity Value (OAV), Gas Chromatography-mass Spectrometry-olfactometry (GC-MS-O) and Comprehensive Two-dimensional Gas Chromatography Mass Spectrometry (GC × GC-qMS)." Food Chemistry, vol. 339, 2021, p. 128136.
Zhu J, Niu Y, Xiao Z. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chem. 2021;339:128136.
Zhu, J., Niu, Y., & Xiao, Z. (2021). Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chemistry, 339, 128136. https://doi.org/10.1016/j.foodchem.2020.128136
Zhu J, Niu Y, Xiao Z. Characterization of the Key Aroma Compounds in Laoshan Green Teas By Application of Odour Activity Value (OAV), Gas Chromatography-mass Spectrometry-olfactometry (GC-MS-O) and Comprehensive Two-dimensional Gas Chromatography Mass Spectrometry (GC × GC-qMS). Food Chem. 2021 Mar 1;339:128136. PubMed PMID: 33152893.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). AU - Zhu,JianCai, AU - Niu,Yunwei, AU - Xiao,ZuoBing, Y1 - 2020/09/21/ PY - 2020/05/27/received PY - 2020/08/30/revised PY - 2020/09/16/accepted PY - 2020/11/6/entrez PY - 2020/11/7/pubmed PY - 2020/12/15/medline KW - Characteristic aroma compound KW - Comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) KW - Laoshan green tea KW - Odor activity value (OAV) KW - S-curve SP - 128136 EP - 128136 JF - Food chemistry JO - Food Chem VL - 339 N2 - To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33152893/Characterization_of_the_key_aroma_compounds_in_Laoshan_green_teas_by_application_of_odour_activity_value__OAV__gas_chromatography_mass_spectrometry_olfactometry__GC_MS_O__and_comprehensive_two_dimensional_gas_chromatography_mass_spectrometry__GC_×_GC_qMS__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31998-1 DB - PRIME DP - Unbound Medicine ER -