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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

文献类型：外文期刊

第一作者： Wang, Meng-Qi

作者： Wang, Meng-Qi;Ma, Wan-Jun;Shi, Jiang;Zhu, Yin;Lin, Zhi;Lv, Hai-Peng;Wang, Meng-Qi;Ma, Wan-Jun

作者机构：

关键词： Green tea; Aromatic compounds; Volatile composition; Key odorants; Concentration; Identification

期刊名称：FOOD RESEARCH INTERNATIONAL （影响因子：6.475；五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 130 卷

页码：

收录情况： SCI

摘要： Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC-MS analysis. Enols (8096 mu g/kg), alkanes (6744 mu g/kg), aldehydes (6442 mu g/kg), and esters (6161 mu g/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 mu g/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 mu g/kg) and beta-ionone (1837 mu g/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneace-taldehyde, linalool oxide l, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and beta-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC-MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea.

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