Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 70, Issue 1, Pages 279-288Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c06473
Keywords
Xinyang Maojian (XYMJ) green tea; aroma-active compounds; volatile compounds; key odorants; sensomics approach; manufacturing processes
Funding
- Young Bone Teacher Project of Xinyang Normal University [2018GGJS-13]
- Key Scientific Research Projects of Colleges and Universities in Henan Province [20B210022]
- Scientific and Technological Project in Henan Province [202102110186]
- National Natural Science Foundation of China [31961133030, 31870678, 32022076]
- Science Fund for Distinguished Young Scientists of Anhui Province [1908085J12]
- Open Fund of State Key Laboratory of Tea Plant Biology and Utilization [SKLTOF20210107]
- Nanhu Scholars Program for Young Scholars of Xinyang Normal University [2018GGJS-13]
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This study identified 50 volatile compounds in Xinyang Maojian tea infusion using solid-phase microextraction and gas chromatography-olfactometry, determining nine key odorants. The research also explored the changes in content of aroma-active compounds during the manufacturing process of Xinyang Maojian, providing novel information on its aroma quality.
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, beta-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and beta-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
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