Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis

文献类型： 外文期刊

第一作者： Wang, Mengqi

作者： Wang, Mengqi;Song, Dapeng;Fang, Fengxiang;Wang, Hui;Li, Jiyan;Wang, Kunpeng;Ding, Shibo;Yin, Hongxu;Shi, Yali;Zhu, Yin;Lv, Haipeng

作者机构：

关键词： Rizhao green tea (RZT); SBSE-GC-MS; odor activity values; aroma quality; key odorants; aroma wheel

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 3 期

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收录情况： SCI

摘要： Rizhao green tea (RZT), a renowned green tea, is cultivated in China's northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma. This study sought to explore the volatile profiles of RZT and pinpoint its key odorants by employing stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry (GC-MS), determining the odor activity value (OAV), and performing gas chromatography-olfactometry (GC-O). A total of 112 volatiles were identified, and the major volatile compounds were esters (2035.25 mu g/kg), alcohols (1799.02 mu g/kg), alkanes (991.88 mu g/kg), and ketones (691.96 mu g/kg), comprising 74.91% of the total. A molecular aroma wheel was preliminarily established based on these key odorants. These insights might contribute to the scientific elucidation of the flavor chemical basis of RZT.

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