Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology
The Camellia sinensis cv. 'Meizhan' is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of 'Meizhan' tea varieties, this study employed gas chromatography-olfactory-mass spectrometry (GC-O-MS) to identify and describe the crucial aro...
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020187 |
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| author | Xiaoxi OU Huiqing HUANG Qiuming LI Xinru YU Nengbao JIANG Hongzheng LIN Yucheng ZHENG Yun SUN |
| author_facet | Xiaoxi OU Huiqing HUANG Qiuming LI Xinru YU Nengbao JIANG Hongzheng LIN Yucheng ZHENG Yun SUN |
| author_sort | Xiaoxi OU |
| collection | DOAJ |
| description | The Camellia sinensis cv. 'Meizhan' is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of 'Meizhan' tea varieties, this study employed gas chromatography-olfactory-mass spectrometry (GC-O-MS) to identify and describe the crucial aroma-active compounds in 'Meizhan' black tea, green tea, and oolong tea. Additionally, comparative analysis was conducted integrating odor activity value (OAV), aroma character impact value (ACI), and sensory evaluation. Sensory evaluation results indicated that 'Meizhan' black tea, green tea, and oolong tea all exhibited prominent varietal aroma characteristics. Specifically, 'Meizhan' black tea featured a rich floral aroma with a hint of sweetness, 'Meizhan' green tea presented a refreshing floral aroma with persistent freshness, while 'Meizhan' oolong tea offered a fragrant floral aroma with milky undertones. OPLS-DA and OAV analysis revealed that linalool, geraniol, methyl salicylate, phenylethanol, jasmine lactone, and indole were crucial compounds contributing to the aroma differences among 'Meizhan' tea varieties. Combined GC-O and OAV analysis results demonstrated that compounds such as linalool, geraniol, β-ionone, and jasmine ketone imparted distinctive floral and milky aromas to 'Meizhan' tea. This study unveils the chemical basis of 'Meizhan' tea aroma, providing a theoretical foundation for investigating the formation mechanism of its characteristic aroma. |
| format | Article |
| id | doaj-art-b6ba520b6db74b5da07494371c9f0a24 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-b6ba520b6db74b5da07494371c9f0a242025-01-10T06:49:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146227127910.13386/j.issn1002-0306.20240201872024020187-2Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS TechnologyXiaoxi OU0Huiqing HUANG1Qiuming LI2Xinru YU3Nengbao JIANG4Hongzheng LIN5Yucheng ZHENG6Yun SUN7College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaYouxi Tea Technology Extension Station, Sanming 353000, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science,Fuzhou 350002, ChinaThe Camellia sinensis cv. 'Meizhan' is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of 'Meizhan' tea varieties, this study employed gas chromatography-olfactory-mass spectrometry (GC-O-MS) to identify and describe the crucial aroma-active compounds in 'Meizhan' black tea, green tea, and oolong tea. Additionally, comparative analysis was conducted integrating odor activity value (OAV), aroma character impact value (ACI), and sensory evaluation. Sensory evaluation results indicated that 'Meizhan' black tea, green tea, and oolong tea all exhibited prominent varietal aroma characteristics. Specifically, 'Meizhan' black tea featured a rich floral aroma with a hint of sweetness, 'Meizhan' green tea presented a refreshing floral aroma with persistent freshness, while 'Meizhan' oolong tea offered a fragrant floral aroma with milky undertones. OPLS-DA and OAV analysis revealed that linalool, geraniol, methyl salicylate, phenylethanol, jasmine lactone, and indole were crucial compounds contributing to the aroma differences among 'Meizhan' tea varieties. Combined GC-O and OAV analysis results demonstrated that compounds such as linalool, geraniol, β-ionone, and jasmine ketone imparted distinctive floral and milky aromas to 'Meizhan' tea. This study unveils the chemical basis of 'Meizhan' tea aroma, providing a theoretical foundation for investigating the formation mechanism of its characteristic aroma.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020187'meizhan' teastir bar sorptive extractiongas chromatography-olfactometry-mass spectrometryaromatic active compoundsodor activity value |
| spellingShingle | Xiaoxi OU Huiqing HUANG Qiuming LI Xinru YU Nengbao JIANG Hongzheng LIN Yucheng ZHENG Yun SUN Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology Shipin gongye ke-ji 'meizhan' tea stir bar sorptive extraction gas chromatography-olfactometry-mass spectrometry aromatic active compounds odor activity value |
| title | Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology |
| title_full | Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology |
| title_fullStr | Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology |
| title_full_unstemmed | Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology |
| title_short | Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology |
| title_sort | key aromatic compounds analysis of meizhan tea based on sbse gc o ms technology |
| topic | 'meizhan' tea stir bar sorptive extraction gas chromatography-olfactometry-mass spectrometry aromatic active compounds odor activity value |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020187 |
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