Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis

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成果类型：

期刊论文

作者：

Zheng, Xuexue;Hu, Tengfei;Xie, He;Ou, Xingchang;Huang, Jianan;...

通讯作者：

Wang, Chao;Liu, Zhonghua;Li, Q

作者机构：

[Hu, Tengfei; Xie, He; Liu, Zhonghua; Ou, Xingchang; Wang, Chao; Zheng, Xuexue; Li, Qin; Huang, Jianan; Li, Q; Wang, C] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Ou, Xingchang; Wang, Chao; Zheng, Xuexue; Li, Qin; Huang, Jianan; Li, Q; Wang, C] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Hu, Tengfei; Xie, He; Liu, Zhonghua; Wang, Chao; Li, Qin; Huang, Jianan; Li, Q; Wang, C] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Liu, ZH; Li, Q ; Wang, C] H

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

3,4-Dimethoxytoluene (PubChem CID: 68126);Aroma recombination and omission;Benzaldehyde (PubChem CID: 240);Cedrol (PubChem CID: 65575);Citral (PubChem CID: 638011);Different aroma types;Fu brick tea;Key odor-active compounds;Methyl salicylate (PubChem CID: 4133);Nonanal (PubChem CID: 31289);dodecanal (PubChem CID: 8194);geraniol (PubChem CID: 637566);phenylethyl alcohol (PubChem CID: 6054);α-Ionone (PubChem CID: 5282108)

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2023

卷：

426

页码：

136527

DOI：

10.1016/j.foodchem.2023.136527

基金类别：

This work was supported by the National Natural Science Foundation of China ( 32102004 , 31871764 , 32272773 ), the Project funded by China Postdoctoral Science Foundation (2021M701169, 2022T150206), the Natural Science Foundation of Hunan Province (2022JJ30023), the China Agriculture Research System of MOF and MARA, the Construction of World Big-leaf Tea Technology Innovation Center and Industrialization of Achievements (202102AE090038), the Scientific and Technological Talents and Platform Plan (Academician Expert Workstation) (202104AC100001-B01), and the Open Project Fund of College of Horticulture of Hunan Agricultural University (2021YYXK003).

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Fu brick tea (FBT) is popular for its unique ‘fungal flower’ aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of 'stale-fungal' aroma (CJX), 'fresh-fungal' aroma (QJX), and 'fermentation-fungal' aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. ...

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Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis

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