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Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species

文献类型：外文期刊

第一作者： Wang, Jiatong

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

作者机构：

关键词： aroma profiles; characterized odorants; citrus blend black tea; discrimination; GCxGC-TOFMS; GC-O; MS

期刊名称：MOLECULES （影响因子：4.411；五年影响因子：4.587 ）

ISSN：

年卷期： 2020 年 25 卷 18 期

页码：

收录情况： SCI

摘要： Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcohols (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination analysis (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds. A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatography-olfactometry/mass spectrometry (GC-O/MS) assisted analysis. Heptanal, limonene, linalool, and trans-beta-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive analysis showed that limonene, ethyl octanoate, copaene, ethyl butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.

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