Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing

被引：94

作者：

Xie, Jialing ^{[1
]}

Wang, Lilei ^{[1
,2
]}

Deng, Yuliang ^{[1
]}

Yuan, Haibo ^{[1
]}

Zhu, Jiayi ^{[1
]}

Jiang, Yongwen ^{[1
]}

Yang, Yanqin ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Peoples R China

[2] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 427卷

基金：

中国国家自然科学基金;

关键词：

Floral aroma green tea; GC-E-Nose; GC-IMS; GC-MS; Aroma recombination; IDENTIFICATION; OLFACTOMETRY;

D O I：

10.1016/j.foodchem.2023.136641

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (similar to 53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoidderived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.

引用

页数：15

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