Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
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 o...
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001464 |
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| author | Bei Wang Qing Meng Lin Xiao Ruili Li Chunhai Peng Xueli Liao Jingna Yan Honglin Liu Guanhua Xie Chi-Tang Ho Huarong Tong |
| author_facet | Bei Wang Qing Meng Lin Xiao Ruili Li Chunhai Peng Xueli Liao Jingna Yan Honglin Liu Guanhua Xie Chi-Tang Ho Huarong Tong |
| author_sort | Bei Wang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-511c421623854453a772bd4d6170320b |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-511c421623854453a772bd4d6170320b2025-02-03T05:14:30ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113618626Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometryBei Wang0Qing Meng1Lin Xiao2Ruili Li3Chunhai Peng4Xueli Liao5Jingna Yan6Honglin Liu7Guanhua Xie8Chi-Tang Ho9Huarong Tong10College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Corresponding authors.College of Food Science, Southwest University, Chongqing 400715, ChinaGuizhou Aerospace Vocational and Technical College, Zunyi 563000, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaDepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USACollege of Food Science, Southwest University, Chongqing 400715, China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2213453021001464Pu-erh ripen teaSAFEGC-MSGC-OMethoxyphenyl compounds |
| spellingShingle | Bei Wang Qing Meng Lin Xiao Ruili Li Chunhai Peng Xueli Liao Jingna Yan Honglin Liu Guanhua Xie Chi-Tang Ho Huarong Tong Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry Food Science and Human Wellness Pu-erh ripen tea SAFE GC-MS GC-O Methoxyphenyl compounds |
| title | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry |
| title_full | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry |
| title_fullStr | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry |
| title_full_unstemmed | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry |
| title_short | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry |
| title_sort | characterization of aroma compounds of pu erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography mass spectrometry and gas chromatography olfactometry |
| topic | Pu-erh ripen tea SAFE GC-MS GC-O Methoxyphenyl compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001464 |
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