Mingji Xiao, Fangling Zheng, Mengxuan Xiao, An Qi, Huiqiang Wang, Qianying Dai
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Contribution of aroma-active compounds to the aroma of Lu'an Guapian tea
In China, Lu'an Guapian (LAGP) tea consists of tea leaves without tea buds or stems. In this study, we evaluated the aromatic characteristics of LAGP by sensory analysis, aroma extract dilution analysis (AEDA), and odor activity values. The sensory analysis revealed that LAGP had cooked soybean-like, cooked chestnut-like, roasted, cooked corn-like, fishy, fruity, floral, and grass aromas. Aroma-active compounds from LAGP were identified by solvent extraction-solid phase extraction (SE-SPE) and headspace-solid phase microextraction (HS-SPME), and subjected to AEDA. A total of 91 aroma-active compounds were identified by SE-SPE-AEDA with flavor dilution (FD) factors ranging from 1 to 4096. A total of 66 aroma-active compounds were identified by HS-SPME-AEDA with FD of 1 to 128. Nine compounds with FD ≥64 and OAVs ≥1 were major aroma-active compounds to the aroma of LAGP tea: raspberry ketone (raspberry), (E)-β-ionone (floral, raspberry), dimethyl sulfide (cooked corn-like), indole (animal), phenylacetaldehyde (floral, honey-like), 2-ethyl-3,5-dimethylpyrazine (roasted), (Z)-4-heptenal (cooked soybean-like, fishy), (Z)-jasmone (jasmine), and geraniol (rose).
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.