Characterization of key aroma compounds and enantiomer distribution in Longjing tea

文献类型： 外文期刊

第一作者： Zhu, JianCai

作者： Zhu, JianCai;Niu, YunWei;Xiao, ZuoBing;Zhu, Yin;Wang, Kai

作者机构：

关键词： Longjing tea; Aroma compounds; Chiral compound; Enantiomers; Enantiomer ratio (ER)

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 361 卷

页码：

收录情况： SCI

摘要： By comparing the enantiomers of authentic Longjing tea, the authenticity of Longjing tea can be effectively distinguished. In this study, 18 enantiomers were identified using a chiral column. At the same time, the unique enantiomer ratio (ER) of Longjing tea (LG1, LG2, LG3, LG4, LG5) of different grades and origins was determined. The ER can provide a theoretical basis for distinguishing Longjing tea of different grades and origins, and for identifying the authenticity of Longjing tea. The ER ratio of (R)-(-)-1-octen-3-ol and (S)-(+)-1-octen-3-ol can be used to identify LG1 (71:29). The ER ratio of (S)-(+)-alpha-ionone and (R)-(-)-alpha-ionone can be used to identify LG2 (65:35). The ER ratio of (R)-(-)-dihydroactinidiolide to (S)-(+)-dihydroactinidiolide (71:29) can also be used to detect LG3. The ER ratio of (R)-(+)-Limonene and (S)-(-)-limonene can be used to identify LG4 (20:80). The ER ratio of (R)-(-)-linalool to (S)-(+)-linalool (12:83) was available to identify LG5.

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