Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun

文献类型： 外文期刊

第一作者： Wang, Jie-Qiong

作者： Wang, Jie-Qiong;Gao, Ying;Feng, Zhi-Hui;Deng, Si-Han;Chen, Jian-Xin;Wang, Fang;Li, Yi-Fan;Zhang, Ying-Bin;Yin, Jun-Feng;Xu, Yong-Quan;Wang, Jie-Qiong;Zeng, Liang;Zhou, Wei-Biao

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关键词： Chemometrics; Sensomics; Aroma of green tea infusion; Retort odor; Shelf life; Off-odor

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 195 卷

页码：

收录情况： SCI

摘要： The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions. The key odorants were identified through a combination of chemometrics analysis, comparative aromatic extract dilution analysis (cAEDA), detection frequency analysis (DFA), and odor-specific magnitude estimation (OSME). Subsequently, eight odorants, including linalool (892.451 mu g/L), (E)-beta-damascenone (5.105 mu g/L), phenylacetaldehyde (27.720 mu g/L), nonanal (2201.439 mu g/L), alpha-terpineol (7.166 mu g/L), geraniol (0.499 mu g/L), theaspirane (0.044 mu g/L), and 2-hydroxy-5-methylacetophenone (2.973 mu g/L), were identified as the key substances contributing to the retortlike odor in sample B. Aroma recombination and omission test further demonstrated that elevated concentrations of nonanal, geraniol, phenylacetaldehyde, and theaspirane might be the primary reasons for the retort odor observed in samples.

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