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Food Science and Human Wellness 2022, 11(3): 618-626 https://doi.org/10.1016/j.fshw.2021.12.018
Research Article | Open Access | Issue | Published: 04 February 2022

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

Show Author's Information Bei Wanga,  Qing Menga( ),  Lin Xiaoa,  Ruili Lib,  Chunhai Penga,  Xueli Liaoa,  Jingna Yana,  Honglin Liua,  Guanhua Xiea,  Chi-Tang Hoc,  Huarong Tonga( )
College of Food Science, Southwest University, Chongqing 400715, China
Guizhou Aerospace Vocational and Technical College, Zunyi 563000, China
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
GC-MS, Pu-erh ripen tea, SAFE, GC-O, Methoxyphenyl compounds
Cite this article:
Wang B, Meng Q, Xiao L, et al. Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Science and Human Wellness, 2022, 11(3): 618-626. https://doi.org/10.1016/j.fshw.2021.12.018
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Abstract Full text About this article

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 (105 μg/L) and 1,2,3-trimethoxy-5-methylbenzene (100 μg/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.


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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

Show Author's information Bei Wanga, Qing Menga( ), Lin Xiaoa, Ruili Lib, Chunhai Penga, Xueli Liaoa, Jingna Yana, Honglin Liua, Guanhua Xiea, Chi-Tang Hoc, Huarong Tonga( )
College of Food Science, Southwest University, Chongqing 400715, China
Guizhou Aerospace Vocational and Technical College, Zunyi 563000, China
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

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 (105 μg/L) and 1,2,3-trimethoxy-5-methylbenzene (100 μg/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.

Keywords: GC-MS, Pu-erh ripen tea, SAFE, GC-O, Methoxyphenyl compounds

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Received: 01 January 2021
Revised: 09 February 2021
Accepted: 11 February 2021
Published: 04 February 2022
Issue date: May 2022

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© 2022 Beijing Academy of Food Sciences.

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This research was supported by grants from the Chongqing Municipal Agriculture Committee (2020-7).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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