期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 20, 期 -, 页码 S1107-S1121出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2017.1336719
关键词
Longjing tea; Aroma-active compounds; Gas chromatography-olfactometry (GC-O); Odor activity value (OAV); Aroma recombination
资金
- Development of Electronic Cigarette with Chinese-style Cigarettes Flavor [2015CP06]
- Natural Science Foundation of Shanghai Institute of Technology [YYY-11067]
- National Key Research and Development Program Nanotechnology Specific Project [2016YFA0200300]
- National Natural Science Foundation of China [21476140]
- Shanghai Engineering Technology Research Center of Fragrance and Flavor [15DZ2280100]
Volatile compounds in the three Longjing tea were analyzed by gas chromatography-mass spectrometry with method of solid phase microextraction-gas chromatography. Furthermore, aroma-active compounds of three Longjing tea were analyzed by gas chromatography-olfactometry and odor activity value. However, the kinds of aroma-active compounds identified from those two methods were different. The results showed that dihydroactinidiolide (aroma intensity = 9.1-9.2), (Z)-nerolidol (aroma intensity = 8.4-8.8), benzyl alcohol (aroma intensity = 8.1-8.4), and epoxylinalool (aroma intensity = 8.1-8.5) presented the highest aroma intensity in three green tea samples. While geraniol (422.4-2508.3), epoxylinalool (601.5-1033.9), (Z)-nerolidol (235.5-559.3), 2-ethyl-3,5-dimethylpyrazine (328.0-420.6), -ionone (227.7-387.3) presented higher odor activity values than other compounds. Thus, this study uses recombination aroma models to identify selected important aroma-active compounds from gas chromatography-olfactometry and odor activity value and verifies their effectiveness to identify the aroma profile characterization of three Longjing tea samples using electronic nose analysis and sensory evaluation. The radar plot of electronic nose analysis tallied with sensory evaluation indicated that the odor activity value-based aroma models were more similar to the original Longjing tea aroma than gas chromatography-olfactometry-based models.
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