Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach

文献类型： 外文期刊

第一作者： Zhu, Yin

作者： Zhu, Yin;Yan, Han;Zhang, Zhi-Fang;Zeng, Jian-Ming;Zhang, Yue;Wang, Jia-Tong;Ma, Wan-Jun;Wang, Meng-Qi;Peng, Qun-Hua;Lv, Hai-Peng;Lin, Zhi;Wang, Jia-Tong;Ma, Wan-Jun;Wang, Meng-Qi

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关键词： Aroma recombination; Baked green tea; Chiral odorants; Enantioselective gas chromatography-olfactometry; mass spectrometry; Sequential headspace-stir bar sorptive; extraction

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： 2021 年 365 卷

页码：

收录情况： SCI

摘要： Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma intensities, and contribution to the overall flavor of tea, is still unclear. In this study, aroma characteristics and intensities of 38 volatile enantiomers in standards and baked green teas with chestnut-like aroma and clean aroma were evaluated by an efficient sequential headspace-stir bar sorptive extraction (seq-HS-SBSE) approach combined with the enantioselective gas chromatography-olfactometry/mass spectrometry (Es-GC-O/MS) technique. Moreover, aroma recombination results for the two types of baked green teas using 14 chiral odorants and four achiral odorants indicated that the combinations of the detected odorants mainly contributed to the "floral", "sweet", and "chestnut-like" aromas. RLinalool simultaneously enhanced the "floral", "sweet", and "chestnut-like" aromas; R-limonene mainly contributed to the "sweet" and "clean" aromas; and S-alpha-terpineol promoted the "sweet" and "floral" aromas of baked green tea.

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