Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Food Chem. 2021 Mar 1;339:128136. doi: 10.1016/j.foodchem.2020.128136. Epub 2020 Sep 21.
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
为了研究崂山绿茶（黄山（S1）、长岭（S2）和方岭（S3））中的关键香气化合物，采用气相色谱-质谱-嗅闻法（GC-MS-O）、火焰光度检测器（FPD）、气味活度值（OAV）和全二维气相色谱-质谱联用（GC×GC-qMS）进行分析。共检测到 50 种香气化合物，其中 24 种被鉴定为与 OAV 相关的重要化合物，如二甲二硫醚（OAV：126-146）、粪臭素（OAV：27-50）、糠醇（OAV：8-27）、（Z）-茉莉酮（OAV：16-23）、2-甲基丁醛（OAV：15-22）和 3-甲基丁醛（OAV：68-87）。此外，采用 S 曲线法研究了香气化合物对香气重组（AR）阈值的影响。当加入八种化合物（粪臭素、糠醇、（Z）-茉莉酮、α-大马酮、香叶醇内酯、二氢猕猴桃内酯、香草醛和δ-戊内酯）后，AR 阈值从 3.8 mL 降低至 0.45、0.66、0.93、0.95、0.75、1.09、3.01 和 2.57 mL，表明这些化合物（OAV>1）是崂山茶整体香气的贡献者。
