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Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
J Sci Food Agric. 2022 Sep; 102(12):5399-5410.JS

Abstract

BACKGROUND

Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors.

RESULTS

Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor.

CONCLUSION

The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Xue J
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China. Huazhong Agricultural University, Wuhan, China.
Guo G
Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, China.
Liu P
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan, China.
Chen L
Department of Tea Science, Zhejiang University, Hangzhou, China.
Wang W
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China.
Zhang J
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China.
Yin J
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China.
Ni D
Huazhong Agricultural University, Wuhan, China.
Engelhardt UH
Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany.
Jiang H
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China.

MeSH

Camellia sinensisChemometricsGas Chromatography-Mass SpectrometryOdorantsOlfactometryTeaVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35332546

Citation

Xue, Jinjin, et al. "Identification of Aroma-active Compounds Responsible for the Floral and Sweet Odors of Congou Black Teas Using Gas Chromatography-mass Spectrometry/olfactometry, Odor Activity Value, and Chemometrics." Journal of the Science of Food and Agriculture, vol. 102, no. 12, 2022, pp. 5399-5410.
Xue J, Guo G, Liu P, et al. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. J Sci Food Agric. 2022;102(12):5399-5410.
Xue, J., Guo, G., Liu, P., Chen, L., Wang, W., Zhang, J., Yin, J., Ni, D., Engelhardt, U. H., & Jiang, H. (2022). Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. Journal of the Science of Food and Agriculture, 102(12), 5399-5410. https://doi.org/10.1002/jsfa.11893
Xue J, et al. Identification of Aroma-active Compounds Responsible for the Floral and Sweet Odors of Congou Black Teas Using Gas Chromatography-mass Spectrometry/olfactometry, Odor Activity Value, and Chemometrics. J Sci Food Agric. 2022;102(12):5399-5410. PubMed PMID: 35332546.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. AU - Xue,Jinjin, AU - Guo,Guiyi, AU - Liu,Panpan, AU - Chen,Lin, AU - Wang,Weiwei, AU - Zhang,Jianyong, AU - Yin,Junfeng, AU - Ni,Dejiang, AU - Engelhardt,Ulrich H, AU - Jiang,Heyuan, Y1 - 2022/04/20/ PY - 2021/10/21/revised PY - 2021/04/28/received PY - 2022/03/24/accepted PY - 2022/3/26/pubmed PY - 2022/8/13/medline PY - 2022/3/25/entrez KW - aroma-active compounds KW - congou black tea KW - floral odor KW - gas chromatography-mass spectrometry/olfactometry KW - sweet odor KW - terpenoid SP - 5399 EP - 5410 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 102 IS - 12 N2 - BACKGROUND: Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. RESULTS: Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. CONCLUSION: The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/35332546/Identification_of_aroma_active_compounds_responsible_for_the_floral_and_sweet_odors_of_Congou_black_teas_using_gas_chromatography_mass_spectrometry/olfactometry_odor_activity_value_and_chemometrics_ DB - PRIME DP - Unbound Medicine ER -

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