Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Zhu, Jiancai; Chen, Feng; Wang, LingYing; Niu, Yunwei

doi:10.1016/j.foodchem.2016.11.002

Cited by 154 publications

(102 citation statements)

References 14 publications

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“…In fact, linalool, the major VOC present in freesia, has been reported to have a lower ODT (1.0) compared to β-cis-ocimene (34) and β-pinene (1500) [33], the major VOCs of oriental lily and chrysanthemum, respectively. However, it has been reported that odor receptors may participate by interacting among aroma compounds, showing no-effect, a masking effect, additive action, and a synergistic effect [52,53]. Furthermore, even compounds at sub-threshold concentrations have been found to interact with other VOCs to contribute to the aroma [54].…”

Section: Discussionmentioning

confidence: 99%

Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis

et al. 2020

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The main function of floral scent is to attract and guide pollinators, but it is also an important character in the ornamental plant industry. Several studies have considered the chemical evaluation of floral scent during vase life, but only a few have considered sensorial analysis of this character, which is a very important quality trait for the marketing of ornamental plants. This study focused on assessing the floral scent of three fragrant cut flowers of high economic importance: Lilium, chrysanthemum, and freesia. Eighty individuals were included in a sensorial analysis where the attributes of floral scent liking and intensity were evaluated. The composition of the floral scent was analyzed through the collection of headspace followed by gas chromatography-mass spectrometry (GC-MS). The floral scents of oriental lily and freesia were perceived as more intense, compared to chrysanthemum. A total of 28 volatile compounds were detected and the monoterpenes β-pinene (40.7 ± 1.8 μg·L−1), β-cis-ocimene (5552 ± 990 μg·L−1), and linalool (11,800 ± 220 μg·L−1) were the major volatile organic compounds (VOCs) present in chrysanthemum, lilium, and freesia, respectively. The results presented in this study confirm that the concentration and abundance of volatile compounds is not directly related to the human perception of floral scent.

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Section: Discussionmentioning

confidence: 99%

Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis

et al. 2020

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“…Quantitative Descriptive Analysis (QDA) was employed for the sensory evaluation. The sensory analysis was performed by ten panelists (five males and five females, aged 22-26), trained as described previously [16]. First, the establishment of the vocabulary was completed.…”

Section: Sensory Eevaluationmentioning

confidence: 99%

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Qin

Gao

Xue

et al. 2020

Foods

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To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in fresh L. edodes consisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.

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“…Comparing the models of stale note (sample 1#, the methoxybenzenes solution) and green note (sample 6#, the benzeneacetaldehyde solution), the suppressive interaction model of stale and green notes (sample 7#, the mixture of methoxybenzenes and benzeneacetaldehyde) showed reduced intensities in both stale (from 7.8 to 5.5) and green (from 5.6 to 4.5) notes ( Figure 2C). Masking effects were reported in mixtures composed of chemicals with great difference in structure [16]. For example, the addition of (E)-2-hexenal (green note) masked/reduced the intensities of roasted and sulfur notes of tea infusion [16]; isoamyl acetate (fruity note) masked the stale note in fresh beer [21]; and the woody and fruity notes in wine reciprocally masked each other [22].…”

Section: Investigation Of the Suppressive Interaction Between The Stamentioning

confidence: 99%

“…Masking effects were reported in mixtures composed of chemicals with great difference in structure [16]. For example, the addition of (E)-2-hexenal (green note) masked/reduced the intensities of roasted and sulfur notes of tea infusion [16]; isoamyl acetate (fruity note) masked the stale note in fresh beer [21]; and the woody and fruity notes in wine reciprocally masked each other [22]. Our study indicated that there were a reciprocally masking effect between the stale note (methoxybenzenes) and the sweet note (linalool oxides), floral note (linalool, trans-β-ionone, phenylethyl alcohol, and indole) and green note (benzeneacetaldehyde), which was consistent with a previous study.…”

Section: Investigation Of the Suppressive Interaction Between The Stamentioning

confidence: 99%

“…It has been found that the masking effects of (E)-2-hexenal (green note) with 2,5-dimethylpyrazine and methional could promote thresholds of roasted note from 2,5-dimethylpyrazine by 138% and sulphur note from methional by 169% in the Oolong tea infusion [16]. Furthermore, when the mixed solutions were respectively composed of sub-threshold concentration of 4-hexanolide and some other volatiles (e.g., (E)-2-hexenyl hexanoate, (Z)-3-hexenol and indole), which was shown that the three solutions could give a noticeable astringent and heavy odor intensities on the basis of sensory evaluation [17], indicating synergistic interaction could happen among compounds even at sub-threshold concentrations.…”

Section: Introductionmentioning

confidence: 99%

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Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

Zhang

Qiu

et al. 2019

Molecules

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The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

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Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Cited by 154 publications

References 14 publications

Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis

Floral Scent Evaluation of Three Cut Flowers Through Sensorial and Gas Chromatography Analysis

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

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