Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Su, Dan; He, Jiaojiao; Zhou, Yan-Zhu; Li, Yali; Zhang, Hongjie

doi:10.1016/j.foodchem.2021.131587

Cited by 107 publications

(78 citation statements)

References 12 publications

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“…In the heat map, the difference between the content of various VOCs and the average content is indicated by different shades of color, providing a more visual indication of the differences between the samples [44]. The relative content of each volatile flavor compound is marked with a different color in the heat map.…”

Section: Heat Map Analysis Of Volatile Flavor Compounds In Defatted T...mentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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Section: Heat Map Analysis Of Volatile Flavor Compounds In Defatted T...mentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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“…Indole, one of the characteristic components of oolong tea, was confirmed here as a differential aroma compound contributing to oolong tea suitability. Unexpectedly, methyl salicylate was confirmed as one of the important characteristic volatiles contributing to the floral aroma of Keemun black tea in a previous study [ 31 ], and its content can be used to characterize the fermentation degree of tea [ 21 , 32 ]. Here, methyl salicylate was also found to be a differential substance affecting the suitability of oolong tea, which suggests that it may be involved in the formation of the floral aroma of cultivars suitable for making oolong tea.…”

Section: Resultsmentioning

confidence: 99%

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

Zhou

et al. 2022

Foods

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The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this study based on the aroma differences between oolong tea products of cultivars of different suitability, as determined by correlation analysis of olfactory, sensory, electronic nose, and GC-MS data. Human senses were significantly affected by the aroma components, which included eight terpene metabolites (β-Ocimene, (Z)-Furan linalool oxide, linalool, (3E)-4,8-Dimethyl-1,3,7-nonatriene, (E)-Pyranoid linalool oxide, γ-Elemene, Humulene, (Z,E)-α-Farnesene), three carotenoid metabolites (β-Ionone, (Z)-Geranylacetone and 6-methyl-5-Hepten -2-one), three lipid metabolites ((Z)-3-Hexenyl (Z)-3-hexenoate, Butanoic acid hexyl ester, and (Z)-Jasmone), four amino acid metabolites (Methyl salicylate, Geranyl isovalerate, indole, and Phenylethyl alcohol), and six thermal reaction products (2-Pentylfuran, Octanal, Decanal, (E,E)-2,4-Nonadienal, (Z)-2-Decenal, and (E)-2-Undecenal). Meanwhile, several aroma compounds (such as (E)-Nerolidol and α-Farnesene), mainly comprising the “technical aroma” formed in the processing mode, were noted to be less closely related to cultivar suitability. This study sheds light on the aroma characteristics of different tea cultivars for oolong tea processing.

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“…The compound that contributed the most to the aroma was defined as ROAV stan = 100 (Lu et al., 2021). The ROAVs of the other VOCs were calculated according to the ratio of the odor activity value (OAV) of a volatile compound to the highest OAV among the volatile compounds in the samples (Su et al., 2022). The compounds with ROAV larger than 1 were considered as the main aroma component of the samples, while the compounds with ROAV between 0.1 and 1.0 contributed to the overall flavor profile (Wei et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

Hou

Wei

Sun

et al. 2022

Journal of Food Science

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Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot‐air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5′‐guanosine monophosphate (5′‐GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3‐methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom‐like and sweet odor to the overall aroma of S. granulatus; these included 1‐octen‐3‐ol (ROAV: 15.11‐62.06) and ethyl phenylacetate (ROAV: 13.62‐79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom‐like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. Practical Application Hot‐air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.

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Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Cited by 107 publications

References 12 publications

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

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