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Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
Food Chem. 2021 Dec 15; 365:130615.FC

Abstract

Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma intensities, and contribution to the overall flavor of tea, is still unclear. In this study, aroma characteristics and intensities of 38 volatile enantiomers in standards and baked green teas with chestnut-like aroma and clean aroma were evaluated by an efficient sequential headspace-stir bar sorptive extraction (seq-HS-SBSE) approach combined with the enantioselective gas chromatography-olfactometry/mass spectrometry (Es-GC-O/MS) technique. Moreover, aroma recombination results for the two types of baked green teas using 14 chiral odorants and four achiral odorants indicated that the combinations of the detected odorants mainly contributed to the "floral", "sweet", and "chestnut-like" aromas. R-Linalool simultaneously enhanced the "floral", "sweet", and "chestnut-like" aromas; R-limonene mainly contributed to the "sweet" and "clean" aromas; and S-α-terpineol promoted the "sweet" and "floral" aromas of baked green 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.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; 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; 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. Electronic address: lvhaipeng@caas.cn.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

Language

eng

PubMed ID

34329877

Citation

Zhu, Yin, et al. "Assessment of the Contribution of Chiral Odorants to Aroma Property of Baked Green Teas Using an Efficient Sequential Stir Bar Sorptive Extraction Approach." Food Chemistry, vol. 365, 2021, p. 130615.
Zhu Y, Yan H, Zhang ZF, et al. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach. Food Chem. 2021;365:130615.
Zhu, Y., Yan, H., Zhang, Z. F., Zeng, J. M., Zhang, Y., Wang, J. T., Ma, W. J., Wang, M. Q., Peng, Q. H., Lv, H. P., & Lin, Z. (2021). Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach. Food Chemistry, 365, 130615. https://doi.org/10.1016/j.foodchem.2021.130615
Zhu Y, et al. Assessment of the Contribution of Chiral Odorants to Aroma Property of Baked Green Teas Using an Efficient Sequential Stir Bar Sorptive Extraction Approach. Food Chem. 2021 Dec 15;365:130615. PubMed PMID: 34329877.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach. AU - Zhu,Yin, AU - Yan,Han, AU - Zhang,Zhi-Fang, AU - Zeng,Jian-Ming, AU - Zhang,Yue, AU - Wang,Jia-Tong, AU - Ma,Wan-Jun, AU - Wang,Meng-Qi, AU - Peng,Qun-Hua, AU - Lv,Hai-Peng, AU - Lin,Zhi, Y1 - 2021/07/17/ PY - 2021/02/23/received PY - 2021/06/16/revised PY - 2021/07/14/accepted PY - 2021/7/31/pubmed PY - 2021/9/25/medline PY - 2021/7/30/entrez KW - Aroma recombination KW - Baked green tea KW - Chiral odorants KW - Enantioselective gas chromatography-olfactometry/mass spectrometry KW - Sequential headspace-stir bar sorptive extraction SP - 130615 EP - 130615 JF - Food chemistry JO - Food Chem VL - 365 N2 - Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma intensities, and contribution to the overall flavor of tea, is still unclear. In this study, aroma characteristics and intensities of 38 volatile enantiomers in standards and baked green teas with chestnut-like aroma and clean aroma were evaluated by an efficient sequential headspace-stir bar sorptive extraction (seq-HS-SBSE) approach combined with the enantioselective gas chromatography-olfactometry/mass spectrometry (Es-GC-O/MS) technique. Moreover, aroma recombination results for the two types of baked green teas using 14 chiral odorants and four achiral odorants indicated that the combinations of the detected odorants mainly contributed to the "floral", "sweet", and "chestnut-like" aromas. R-Linalool simultaneously enhanced the "floral", "sweet", and "chestnut-like" aromas; R-limonene mainly contributed to the "sweet" and "clean" aromas; and S-α-terpineol promoted the "sweet" and "floral" aromas of baked green tea. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34329877/Assessment_of_the_contribution_of_chiral_odorants_to_aroma_property_of_baked_green_teas_using_an_efficient_sequential_stir_bar_sorptive_extraction_approach_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)01621-6 DB - PRIME DP - Unbound Medicine ER -