Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with od...
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| Format: | Article |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/12/1740 |
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| author | Cong Liu Chao Wang Tingting Zheng Miaomiao Zhao Wanying Gong Qiaomei Wang Liang Yan Wenjie Zhang |
| author_facet | Cong Liu Chao Wang Tingting Zheng Miaomiao Zhao Wanying Gong Qiaomei Wang Liang Yan Wenjie Zhang |
| author_sort | Cong Liu |
| collection | DOAJ |
| description | The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (<i>E</i>)-<i>β</i>-damascenone, <i>β</i>-ionone, dihydro-<i>β</i>-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (<i>E</i>)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea. |
| first_indexed | 2024-03-09T23:48:38Z |
| format | Article |
| id | doaj.art-53dcc1d029af47adadfb08061e1bcf38 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:48:38Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-53dcc1d029af47adadfb08061e1bcf382023-11-23T16:38:18ZengMDPI AGFoods2304-81582022-06-011112174010.3390/foods11121740Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor AnalysisCong Liu0Chao Wang1Tingting Zheng2Miaomiao Zhao3Wanying Gong4Qiaomei Wang5Liang Yan6Wenjie Zhang7College of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaCollege of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaCollege of Tea (Pu’ er), West Yunnan University of Applied Sciences, Pu’er 665000, ChinaThe aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (<i>E</i>)-<i>β</i>-damascenone, <i>β</i>-ionone, dihydro-<i>β</i>-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (<i>E</i>)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.https://www.mdpi.com/2304-8158/11/12/1740sun-dried black teaodor-active compoundgas chromatography–olfactometryodor activity valuearoma recombinationomission test |
| spellingShingle | Cong Liu Chao Wang Tingting Zheng Miaomiao Zhao Wanying Gong Qiaomei Wang Liang Yan Wenjie Zhang Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis Foods sun-dried black tea odor-active compound gas chromatography–olfactometry odor activity value aroma recombination omission test |
| title | Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis |
| title_full | Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis |
| title_fullStr | Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis |
| title_full_unstemmed | Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis |
| title_short | Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis |
| title_sort | characterization of key odor active compounds in sun dried black tea by sensory and instrumental directed flavor analysis |
| topic | sun-dried black tea odor-active compound gas chromatography–olfactometry odor activity value aroma recombination omission test |
| url | https://www.mdpi.com/2304-8158/11/12/1740 |
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