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.

Zheng, Xuexue; Hu, Tengfei; Xie, He; Ou, Xingchang; Huang, Jianan; Wang, Chao; Liu, Zhonghua; Li, Qin

Zheng, Xuexue; Hu, Tengfei; Xie, He; Ou, Xingchang; Huang, Jianan; Wang, Chao; Liu, Zhonghua; Li, Qin.

Afiliação

Zheng X; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
Hu T; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
Xie H; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
Ou X; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
Huang J; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center
Wang C; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center
Liu Z; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center
Li Q; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center

Food Chem ; 426: 136527, 2023 Nov 15.

Article em En | MEDLINE | ID: mdl-37336100

Assuntos

Odorantes; Compostos Orgânicos Voláteis; Odorantes/análise; Microextração em Fase Sólida/métodos; Cromatografia Gasosa-Espectrometria de Massas/métodos; Chá; Compostos Orgânicos Voláteis/análise; Olfatometria

Palavras-chave

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)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article

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