TY - JOUR
T1 - Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
AU - Wang, Bei
AU - Meng, Qing
AU - Xiao, Lin
AU - Li, Ruili
AU - Peng, Chunhai
AU - Liao, Xueli
AU - Yan, Jingna
AU - Liu, Honglin
AU - Xie, Guanhua
AU - Ho, Chi Tang
AU - Tong, Huarong
N1 - Funding Information: This research was supported by grants from the Chongqing Municipal Agriculture Committee ( 2020-7 ). Publisher Copyright: © 2022
PY - 2022/5
Y1 - 2022/5
N2 - Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation (SAFE) and analyzed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis. Among volatile compounds identified, methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea. Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea; α-ionone, 3,4-dimethoxytoluene, 1,3-dimethoxybenzene, etc. were responsible for the wood-like aroma. Linalool, α-terpineol, α-ionone, β-ionone, and benzeneacetaldehyde were responsible for the floral odor. Compared the odor detection threshold (ODT) among the 8 methoxyphenyl compounds in water, 1,2,3-trimethoxybenzene showed the highest ODT, followed by 3,4-dimethoxyphenol. 1,3-Dimethoxybenzene (105 μg/L) and 1,2,3-trimethoxy-5-methylbenzene (100 μg/L) were present at relatively low odor threshold values. The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea.
AB - Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation (SAFE) and analyzed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis. Among volatile compounds identified, methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea. Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea; α-ionone, 3,4-dimethoxytoluene, 1,3-dimethoxybenzene, etc. were responsible for the wood-like aroma. Linalool, α-terpineol, α-ionone, β-ionone, and benzeneacetaldehyde were responsible for the floral odor. Compared the odor detection threshold (ODT) among the 8 methoxyphenyl compounds in water, 1,2,3-trimethoxybenzene showed the highest ODT, followed by 3,4-dimethoxyphenol. 1,3-Dimethoxybenzene (105 μg/L) and 1,2,3-trimethoxy-5-methylbenzene (100 μg/L) were present at relatively low odor threshold values. The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea.
KW - GC-MS
KW - GC-O
KW - Methoxyphenyl compounds
KW - Pu-erh ripen tea
KW - SAFE
UR - http://www.scopus.com/inward/record.url?scp=85124009815&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85124009815&partnerID=8YFLogxK
U2 - https://doi.org/10.1016/j.fshw.2021.12.018
DO - https://doi.org/10.1016/j.fshw.2021.12.018
M3 - Article
VL - 11
SP - 618
EP - 626
JO - Food Science and Human Wellness
JF - Food Science and Human Wellness
SN - 2213-4530
IS - 3
ER -