Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying.

The aroma of an instant white tea (IWT) was extracted through simultaneous distillation-extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-ß-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-ß-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-ß-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

Characterization of the Aldehydes and Their Transformations Induced by UV Irradiation and Air Exposure of White Guanxi Honey Pummelo (Citrus Grandis (L.) Osbeck) Essential Oil.

Aldehydes are key aroma contributors of citrus essential oils. White Guanxi honey pummelo essential oil (WPEO) was investigated in its aldehyde constituents and their transformations induced by UV irradiation and air exposure by GC-MS, GC-O, and sensory evaluation. Nine aldehydes, i.e., octanal, nonanal, citronellal, decanal, trans-citral, cis-citral, perilla aldehyde, dodecanal, and dodecenal, were detected in WPEO. After treatment, the content of citronellal increased, but the concentrations of other aldehydes decreased. The aliphatic aldehydes were transformed to organic acids. Citral was transformed to neric acid, geranic acid, and cyclocitral. Aldehyde transformation caused a remarkable decrease in the minty, herbaceous, and lemon notes of WPEO. In fresh WPEO, ß-myrcene, d-limonene, octanal, decanal, cis-citral, trans-citral, and dodecenal had the highest odor dilution folds. After the treatment, the dilution folds of decanal, cis-citral, trans-citral, and dodecenal decreased dramatically. This result provides information for the production and storage of aldehyde-containing products.

[Studies on the effects of steric hindrance of guest molecule on the formation of inclusion complexes by molecular luminescence].

Fluorescence and room temperature phosphoresce (CD-RTP) induced by cyclodextrin methods were employed to investigate the effects of steric hindrance of guest molecule on the formation of inclusion complexes of beta-cylcodextrin (beta-CD) and bromonaphthalene (BrN). It has been found that the RTP intensity of 2-BrN/beta-CD/n-Bu/ph was less than one third of that of 1-BrN/beta-CD/n-Bu/ph and fluorescence emission spectra of 2-BrN/beta-CD/n-Bu/ph had a red shift of 5-10 nm comparing with that of 1-BrN/beta-CD/n-Bu/ph under the optimum experimental conditions, respectively. These results exhibited that the steric locations of bromine in BrN strongly influenced the formation of inclusion complexes. The determination of the two quadri-inclusion complexes constants further demonstrated that the steric hindrance has a great effect on the formation of inclusion complexes. According to the above experimental results, the mechanism of formation of inclusion complexes were discussed briefly.