Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Tan, Hui Ru; Lau, Hazel; Liu, Shao-Quan; Tan, Li; Sakumoto, Shunichi; Lassabliere, Benjamin; Leong, Kwong-Chee; Sun, Jingcan; Yu, Bin

doi:10.1016/j.lwt.2019.03.054

Cited by 75 publications

(47 citation statements)

References 24 publications

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“…The HS-SPME has the advantages of simple operation and mild conditions reflecting the original aroma of the tea to the greatest extent. This method is well adapted for the aroma extraction of black tea [ 10 ], green tea [ 11 ], pu’er tea [ 12 ] and oolong tea [ 13 ]. Ma [ 13 ] analyzed a type of oolong tea sample named “huangdan” for its volatile components producing from different processing steps by HS-SPME and GC-MS.…”

Section: Introductionmentioning

confidence: 99%

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Wang

2020

PLoS ONE

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Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.

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Section: Introductionmentioning

confidence: 99%

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Wang

2020

PLoS ONE

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“…High-performance liquid chromatography (HPLC) was utilized to detect tea polyphenols (Fiori et al, 2018). Gas chromatography-mass spectrometry (GC-MS) was applied to identify various pesticide residues in tea (Tan et al, 2019).…”

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confidence: 99%

Discrimination of tea varieties based on FTIR spectroscopy and an adaptive improved possibilistic c‐means clustering

Zhou

et al. 2020

J. Food Process. Preserv.

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“…An ample amount of studies have showed that tea aroma is inuenced by many factors, such as tea cultivars, processing methods, tea types, geographical origins, and quality grades. 27,[39][40][41] It is commonly accepted that chestnut-like aroma is not only the typical aroma characteristic of some famous Chinese green teas, but also regarded as an important indicator of excellent-quality green teas. 27 Currently, gas chromatography-olfactometry (GC-O) and odor activity value (OAV) are extensively combined to investigate and identify key aroma-active compounds in teas.…”

Section: Discussionmentioning

confidence: 99%

Comprehensive evaluation of the composition of Mingshan Laochuancha green tea and demonstration of hypolipidemic activity in a zebrafish obesity model

Xiao

Gao

2019

RSC Adv.

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Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Cited by 75 publications

References 24 publications

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Discrimination of tea varieties based on FTIR spectroscopy and an adaptive improved possibilistic c‐means clustering

Comprehensive evaluation of the composition of Mingshan Laochuancha green tea and demonstration of hypolipidemic activity in a zebrafish obesity model

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