TY - JOUR T1 - Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics. AU - Su,Dan, AU - He,Jiao-Jiao, AU - Zhou,Yan-Zhu, AU - Li,Ya-Li, AU - Zhou,Hong-Jie, Y1 - 2021/11/11/ PY - 2021/07/13/received PY - 2021/10/13/revised PY - 2021/11/08/accepted PY - 2021/11/29/pubmed PY - 2021/12/17/medline PY - 2021/11/28/entrez KW - Keemun aroma KW - Keemun black tea KW - OPLS-DA KW - PLS KW - Volatile compounds SP - 131587 EP - 131587 JF - Food chemistry JO - Food Chem VL - 373 IS - Pt B N2 - The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and chemometrics were employed to determine the changes in the flavor evolution of KBT at grade. The results showed that a total of 110 volatile components were identified. Linalool and linalool oxide were dominant. The orthogonal partial least squares discriminant analysis (OPLS-DA) combined with relative odor activity value (rOAV > 0.1) revealed that 11 volatile components were the key volatile compounds of KBT, such as benzeneacetaldehyde (rOAV: 3.43-5.96) and methyl salicylate (rOAV: 2.15 - 2.50). Furthermore, the partial least squares (PLS) model indicated that geraniol, linalool, and methyl salicylate benefited from the reservation of floral flavor of Keemun aroma characteristic of KBT. The findings presented in this thesis add to our understanding of KBT at different grades. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34838407/Aroma_effects_of_key_volatile_compounds_in_Keemun_black_tea_at_different_grades:_HS_SPME_GC_MS_sensory_evaluation_and_chemometrics_ DB - PRIME DP - Unbound Medicine ER -