4.7 Article

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Journal

FOOD CHEMISTRY
Volume 378, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132058

Keywords

Dianhong tea; GC-O; Odor activity value (OAV); Aroma recombination and omission; Key aroma-active compounds

Funding

  1. National Natural Science Foundation of China [31671847]
  2. Key Research and Development Program of Ningxia Hui Autonomous Region [2020BFH02006]
  3. Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry [2021JJ010]

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This study investigated the aroma characteristics of high-grade Dianhong tea using various analytical methods. A total of 52 aroma-active compounds were identified, with linalool, phenylethanol, and phenylacetaldehyde being the most abundant. Sensory tests confirmed the importance of phenylacetaldehyde, linalool, geraniol, and 3-ethyl-2,5-dimethylpyrazine in contributing to the overall sensory characteristics of the tea, which were dominated by floral, sweet, and caramel-like odors.
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aromaactive compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 mu g/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 mu g/kg) and phenylacetaldehyde (1801 mu g/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.

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