Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

查看全文 作　　者：Bei [1]Wang;Qing [1]Meng;Lin [1]Xiao;Ruili [2]Li;Chunhai [1]Peng;Xueli [1]Liao;Jingna [1]Yan;Honglin [1]Liu;Guanhua [1]Xie;Chi-Tang [3]Ho;Huarong [1]Tong

机构地区：[1]College of Food Science,Southwest University,Chongqing 400715,China;[2]Guizhou Aerospace Vocational and Technical College,Zunyi 563000,China;[3]Department of Food Science,Rutgers University,New Brunswick,NJ 08901,USA

出　　处：《Food Science and Human Wellness》索引2022年第11卷第3期,共9页

基　　金：supported by grants from the Chongqing Municipal Agriculture Committee(2020-7)。 摘　　要：Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed with a gas chromatography-mass spectrometry(GC-MS)and a gas chromatography olfactometry(GC-O).Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis.Among volatile compounds identified,methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea.Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea;α-ionone,3,4-dimethoxytoluene,1,3-dimethoxybenzene,etc.were responsible for the wood-like aroma.Linalool,α-terpineol,α-ionone,β-ionone,and benzeneacetaldehyde were responsible for the floral odor.Compared the odor detection threshold(ODT)among the 8 methoxyphenyl compounds in water,1,2,3-trimethoxybenzene showed the highest ODT,followed by 3,4-dimethoxyphenol.1,3-dimethoxybenzene(105μg/L)and 1,2,3-trimethoxy-5-methylbenzene(100μg/L)were present at relatively low odor threshold values.The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea. 关键词：Pu-erh ripen tea SAFE GC-MS GC-O Methoxyphenyl compounds

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Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

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