Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'

文献类型： 外文期刊

第一作者： Wang, Jiatong

作者： Wang, Jiatong;Shi, Jiang;Zhu, Yin;Ma, Wanjun;Yan, Han;Shao, Chenyang;Wang, Mengqi;Zhang, Yue;Peng, Qunhua;Lin, Zhi;Wang, Jiatong;Chen, Yuqiong;Wang, Jiatong;Ma, Wanjun;Yan, Han;Shao, Chenyang

作者机构：

关键词： Citrus-white tea; Aroma quantification; Characterized odourants; SBSE-GC-O; MS; Odour activity value

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 377 卷

页码：

收录情况： SCI

摘要： ABS TRACT Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai' were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC-MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/ MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-beta-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies.

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