Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process.

As a kind of green tea with unique multiple baking processes, the flavor code of Lu'an Guapian (LAGP) has recently been revealed. To improve and stabilize the quality of LAGP, further insight into the dynamic changes in odorants during the whole processing is required. In this study, 50 odorants were identified in processing tea leaves, 14 of which were selected for absolute quantification to profile the effect of processes. The results showed that spreading is crucial for key aroma generation and accumulation, while these odorants undergo significant changes at the deep baking stage. By adjusting the conditions of the spreading and deep baking, it was found that low-temperature (4 °C) spreading for 6 h and low-temperature with long-time baking (final leaf temperature: 102 °C, 45 min) could improve the overall aroma quality. These results provide a new direction for enhancing the quality of LAGP green tea.

Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).

Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and solvent extraction-solid phase extraction (SE-SPE) combined with gas chromatography-mass spectrometry (GC-MS). Comparing these three pretreatments, we found HS-SPME was more efficient for headspace compounds while SE-SPE was more efficient for volatiles with higher boiling points. Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography-olfactometry (GC-O). According to the AI and relative odor activity value (rOAV), 27 compounds were identified as aroma-active compounds. Quantitative descriptive analysis (QDA) showed that the characteristic aroma attributes of XKGT were chestnut-like, corn-like, fresh, and so on. The results of network analysis showed that (E, Z)-2,6-nonadienal, nonanal, octanal and nerolidol were responsible for the fresh aroma. Similarly, dimethyl sulfide, (E, E)-2,4-heptadienal, (E)-2-octenal and ß-cyclocitral contributed to the corn-like aroma. Furthermore, indole was responsible for the chestnut-like and soybean-like aroma. This study contributes to a better understanding of the molecular mechanism of the aroma characteristics of XKGT.

Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing.

The elegant orchid-like fragrance of tea has always been tea processors and consumers' top priority. Controlling the production process is very important for tea aroma formation. This study aims to investigate the synthesis of (Z)-methyl epijasmonate (epi-MeJA), a key contributor to orchid-like aroma properties in tea, during tea processing. The changes in content of epi-MeJA were analysed during the processing of two tea varieties (Anxi Tieguanyin and Taiping Houkui) with typical orchid-like fragrance. It was found to be mainly synthesized and accumulated during tea processing, as fresh tea leaves contained little or even no epi-MeJA. Its content was positively correlated with the processing time in the enzyme active stages (before fixation). During the fixation stages, isomerization occurred due to high temperatures, with a degree of epimerization to the much less odor active isomer (Z)-methyl jasmonate. Isomerization could also occurred during the drying process, which is dominated by the drying temperature.

Flavor perception and health benefits of tea.

As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.

The molecular chaperone mtHSC70-1 interacts with DjA30 to regulate female gametophyte development and fertility in Arabidopsis.

Arabidopsis mitochondria-targeted heat shock protein 70 (mtHSC70-1) plays important roles in the establishment of cytochrome c oxidase-dependent respiration and redox homeostasis during the vegetative growth of plants. Here, we report that knocking out the mtHSC70-1 gene led to a decrease in plant fertility; the fertility defect of the mutant was completely rescued by introducing the mtHSC70-1 gene. mtHSC70-1 mutants also showed defects in female gametophyte (FG) development, including delayed mitosis, abnormal nuclear position, and ectopic gene expression in the embryo sacs. In addition, we found that an Arabidopsis mitochondrial J-protein gene (DjA30) mutant, j30+/- , had defects in FG development and fertility similar to those of mtHSC70-1 mutant. mtHSC70-1 and DjA30 had similar expression patterns in FGs and interacted in vivo, suggesting that these two proteins might cooperate during female gametogenesis. Further, respiratory chain complex IV activity in mtHSC70-1 and DjA30 mutant embryo sacs was markedly downregulated; this led to the accumulation of mitochondrial reactive oxygen species (ROS). Scavenging excess ROS by introducing Mn-superoxide dismutase 1 or catalase 1 gene into the mtHSC70-1 mutant rescued FG development and fertility. Altogether, our results suggest that mtHSC70-1 and DjA30 are essential for the maintenance of ROS homeostasis in the embryo sacs and provide direct evidence for the roles of ROS homeostasis in embryo sac maturation and nuclear patterning, which might determine the fate of gametic and accessory cells.

Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea.

Theanine is a distinctive amino acid in tea that plays a vital role in tea flavor during the roasting process. Model thermal reactions of total amino acids and sugars with different roasting conditions (low-fire, middle-fire, and high-fire) showed theanine competitively inhibited the formation of indole, skatole, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and Strecker aldehydes, while greatly stimulated the production of roasty pyrazines. In addition, highest amounts of pyrazines were obtained under high-fire degree. Quantification of these reaction products in Wuyi rock tea (WRT) was realized in different roasted Dahongpao teas by means of sensomics approach. The quantitative data revealed the biggest influence of roasting temperatures on the formation of reaction products among indole, lipid oxidation products, and pyrazines, while other reaction products were only slightly affected. The findings of this study provide a fresh perspective on the impact of theanine on aroma formation during the roasting process, which will help to explore the formation of key odorants during tea production.

Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion (Camellia sinensis).

The volatile fraction was isolated from the premium and common grade of Lu'an Guapian green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction. The aroma profiles, FD factors, and quantitative data of premium Guapian (PGP) and common Guapian (CGP) showed apparent differences. The intensity of the flowery attribute was significantly higher in PGP than in CGP, while cooked vegetable-like was the most outstanding odor note in CGP. The recombination experiment and the omission test of PGP clarified that dimethyl sulfide, (E,E)-2,4-heptadienal, (E)-ß-ionone, (E,Z)-2,6-nonadienal, 2-methylbutanal, indole, 6-methyl-5-hepten-2-one, hexanal, 3-methylbutanal, γ-hexalactone, methyl epijasmonate, linalool, geraniol, and (Z)-3-hexen-1-ol were the key odorants of PGP tea infusion. The omission and addition tests of flowery odorants manifested that (E)-ß-ionone, geraniol, and (E,E)-2,4-heptadienal, with higher odor activity values in PGP than in CGP, contributed to the flowery attribute most. The difference in the concentration of the abovementioned odorants with flowery odor notes could be one of the main factors which led to the difference in aroma quality between the two grades of Lu'an Guapian.

Cone-beam computed tomographic characteristics in degenerative temporomandibular joint disease patients with chewing side preference.

OBJECTIVES: This study is aimed at assessing the Cone-beam computed tomographic (CBCT) characteristics of temporomandibular joints (TMJ) in degenerative temporomandibular joint disease (DJD) patients with chewing side preference (CSP). MATERIALS AND METHODS: CBCT images of 98 patients with DJD (67 with CSP and 31 without CSP) and 22 asymptomatic participants without DJD were measured retrospectively to compare the osteoarthritic changes and the morphology of TMJ. Quantitative analysis of the TMJ radiographic images was performed to present a comparison between the three inter-group groups and between the two sides of the joints. RESULTS: The frequencies of the articular flattening and surface erosion occur more often in the preferred side joints of DJD patients with CSP than the contralateral side. In addition, the horizontal angle of condyle, the depth of glenoid fossa (DGF), and the inclination of articular eminence (IAE) were larger in DJD patients with CSP than that in asymptomatic participants (p<0.05). Also, the condylar anteroposterior dimension of preferred side joints was significantly less than that of non-preferred side (p=0.026), while the width of condyles (p=0.041) and IAE (p=0.045) was greater. CONCLUSIONS: DJD patients with CSP appear to have a higher prevalence of osteoarthritic changes, with the morphological changes such as flat condyle, deep glenoid fossa, and steep articular eminence, which might be considered the characteristic imaging features. CLINICAL RELEVANCE: This study found that CSP is a predisposing factor for the development of DJD, and attention should be paid to the existence of CSP in DJD patients during the clinical practice.

Association between chewing side preference and MRI characteristics in patients with anterior disc displacement of the temporomandibular joint.

OBJECTIVE: To compare the magnetic resonance imaging (MRI) characteristics in the anterior disc displacement (ADD) patients with and without chewing side preference (CSP). METHODS: The MRI characteristics of the bilateral temporomandibular joint (TMJ) in 111 patients with ADD were retrospectively analysed. Based on the presence of CSP, all subjects were divided into the non-CSP group (NC group, N = 40) and CSP group (C group, N = 71). Based on the preferred chewing side in the C group, the patients were divided into ipsilateral and contralateral sides. The morphology, length, disc-condyle angle, and coordinate position of the disc and condyle of the bilateral TMJ were compared. RESULTS: MRI examination showed a significant difference between ipsilateral and contralateral joint displacement in patients with CSP (P<0.05). In CSP patients, the disc length of the same side in the ipsilateral side was significantly shorter than the contralateral side (P<0.05). A significant difference in the Y-axis coordinates of the ipsilateral and contralateral discs was also found in patients with CSP (P<0.05). The disc displacement grade, morphology of the articular disc, ipsilateral disc length, and ipsilateral disc-condyle Y-axis distance were positively correlated with CSP (P<0.05). CONCLUSION: CSP is related to the shape of the articular disc and disc-condyle position in patients with ADD. CSP may aggravate the development of ADD.

Expression of terpene synthase-related genes in parents and offspring of Flammulina filiformis based on differences in volatile aroma components.

Flammulina filiformis (F. filiformis) is one of the four major edible types of fungus in the world and has been cultivated in China since 800 CE (Anno Domini). Some of the most essential criteria for evaluating the quality of F. filiformis are the types and contents of volatile components present. A focused study on screened the terpene synthase genes involved in the aroma of offspring and compared key terpenoids between parents and offspring, which is helpful for the development and application of F. filiformis. Firstly, the volatile aroma components of parent and offspring F. filiformis were extracted using two pretreatment procedures, and then were semi-quantified by an internal standard. Forty-eight, fifty-eight, and forty-eight volatile compounds were identified in parents and offspring of three different strains, and 15, 22, and 12 aroma compounds (OAVs ≥ 1) were further screened out via calculating their odor activity values (OAVs). Terpenoids, in particular linalool and eucalyptol, which contribute more to the aroma, result in the unique green and grassy aroma of the offspring. At last, the F. filiformis genome was resequenced and the coordinates of genes related to terpenoid synthase were determined. The results showed that Scaffolds, including scaffold3.t874 and scaffold9.t157 were connected to terpenoid synthesis of offspring (No. 61523). The variant genes g269 and g61 were related to terpenoid synthase sequences. This study provides a theoretical foundation for the cultivation of more diverse and unique varieties of F. filiformis.

Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach.

Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and is enjoyed with increasing enthusiasm in China. However, its key odorants are still unknown. In this study, 46 odorants in the headspace and vacuum-distillate of the tea infusion were identified via aroma extract dilution analysis. Sixteen compounds were newly found in LYT infusion. They were present in the highest flavor dilution factors together with 2-ethyl-3,5-dimethylpyrazine. All odorants were quantitated to evaluate their own odor activity values (OAVs). High OAVs were found for 2-methylbutanal (malty, 210), (E,E)-2,4-heptandienal (fatty/flowery, 170), 2-methylpropanal (malty, 120) and 2,3-diethyl-5-methylpyrazine (earthy/roasty, 110). An aroma recombinate consisting of 17 odorants (all OAVs ≥ 1) in an odorless nonvolatile LYT matrix mimicked the overall aroma of the original infusion, verifying the successful characterization of key aroma components in a LYT beverage. The knowledge of key odorants obtained showed potential for simplifying industrial flavor optimization of the LYT product.

Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing.

Dimethyl sulfide (DMS) is a typical odorant contributing a cooked corn-like odor to tea (Camellia sinensis). In the study, noticeable increases of DMS (>350%) occurred in green, black, yellow, and white tea during brewing. Thermal model and quantitative analysis of S-methylmethionine (SMM) confirmed the thermal decomposition of SMM into DMS (44-80%) in tea infusion. The quantitative analysis on green and black tea manufacturing processes demonstrated thermal decomposition of SMM (12% and 9.0%, respectively) leads to DMS formation during the drying step. Besides, DMS was firstly suggested to be biosynthesed from yet unknown precursors due to high concentrations in fresh leaves (180 and 1700 µg/kg) and increases during rolling (190 and 2800 µg/kg) and fermentation (6400 µg/kg in black tea). The findings provided new insight of DMS formation from the decomposition of SMM in tea during manufacturing process and infusion brewing, which also help exploring its biosynthetic pathway during tea production.

Food polyphenols and Maillard reaction: regulation effect and chemical mechanism.

Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reactions. During thermal reaction of food ingredients, sugar, protein and amino acids are usually the main substrates, and polyphenols co-existed in food could also participate in the Maillard reaction as a modulator. Polyphenols including flavan-3-ols, hydroxycinnamic acids, flavonoids, and tannins have shown various effects throughout the process of Maillard reaction, including conjugating amino acids/sugars, trapping α-dicarbonyls, capturing Amadori rearrangement products (ARPs), as well as decreasing acrylamide and 5-hydroxymethylfurfural (5-HMF) levels. These effects significantly influenced the flavor, taste and color of processed foods, and also decreased the hazard products' level. The chemical mechanism of polyphenols-Maillard products involved the scavenging of radicals, as well as nucleophilic addition and substitution reactions. In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies.

HighlightsFood polyphenols regulate Maillard reaction through substrates, initial, intermediate and final stages/products of Maillard reaction.The trapping ability of food polyphenols on α-dicarbonyls relied on the structural properties, and was also affected by reaction conditions such as pH value.Food polyphenols could act as potential inhibitors toward the formation of harmful compounds during advanced and final stages of Maillard reaction.The chemical mechanism of polyphenols-Maillard reaction products involved the scavenging of radicals, as well as nucleophilic addition and substitution.

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach.

Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds by an internal standard method and stable isotope dilution assays revealed that the concentrations of 32 odorants exceeded their respective orthonasal odor threshold values in tea infusion. The results of odor activity values (OAVs) suggested that 2-metylbutanal (malty) and γ-hexalactone (coconut-like) had the highest OAVs (248 and 154). Eight odorants including γ-hexalactone (OAV 154), methyl 2-methylbutanoate (59), phenylacetic acid (7.2), acetylpyrazine (5.7), 2-methoxyphenol (3.4), p-cresol (2.7), 2,6-diethylpyrazine (2.7), and vanillin (1.8) were newly identified as key odorants in DHP tea infusion. An aroma recombination model in a non-volatile matrix extracted from tea infusion satisfactorily mimicked the overall aroma of DHP tea infusion, thereby confirming the identification and quantitative experiments. Omission experiments verified the obvious significance of 6-methyl-5-hepten-2-one (OAV 91), 2-ethyl-3,5-dimethylpyrazine (19), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (13), and acetylpyrazine (5.7) as key odorants for the special roasty and caramel-like aroma of DHP tea.

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.

Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions.

Theanine is a non-proteinogenic amino acid found in the tea plant Camellia sinensis. At an elevated temperature (>90 °C), it released two major volatile compounds 1-ethyl-1,5-dihydro-2H-pyrrol-2-one and N-ethylsuccinimide. Other products were identified, including 10 pyrroles and 12 amides/imides. The formation of the two major compounds was proposed to be initiated by the deamination of theanine and through the intermediate α-keto acid. In the presence of glucose, the two major products and many other volatiles from theanine thermal degradation were accelerated and further Maillard reactions occurred. A total of 56 compounds were identified in the model system of theanine and glucose, including 12 amides/imides, 16 pyrazines, 16 pyrroles and other N-heterocycles, and 12 furans and other O-heterocycles. Although most of the reaction products were detected in tea leaves and in their aqueous extract with or without the addition of theanine under the same experiment conditions, imides and amides were considerably suppressed, left only minute amounts, or were even no longer detectable. Pyrazines and pyrroles were also shown at reduced concentrations as a result of the interaction with tea components but to a lesser extent. A total of 16 and 12 pyrazines were identified in the theanine/glucose reaction system and tea leaves/aqueous extract after roasting, respectively. The results indicated that pyrazines and other main volatiles in roasted tea leaves were formed from the Maillard reactions of the aqueous fraction of tea leaves. Theanine participated in the formation of pyrazines in tea leaves under roasting conditions.

Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols.

N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) were prepared by an in vitro model reaction, and the taste thresholds of EPSFs and their dose-over-threshold factors in large-leaf yellow tea (LYT) were investigated. The effects of initial reactant ratios, reaction temperatures and time, pH values, and water addition on the yield of EPSFs were explored. The contents of EPSFs during roasting were determined by liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS). When the initial ratio of (-)-epigallocatechin gallate (EGCG) to theanine was 1:2 and roasted under 120 °C for 120 min, the contents of EPSFs were the highest. The bitterness and astringency thresholds of four EPSF isomers were measured by the half-tongue method, of which EPSF2 and EPSF3 had higher thresholds than EGCG. In LYT, four EPSFs had lower bitterness and astringency dose-over-threshold factors than EGCG. This study suggested that the reduction of bitterness and astringency of tea after roasting may be mainly due to the formation of EPSFs.

Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.

Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, ß-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and ß-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.

Occlusal analysis of patients with chewing side preference and symptoms of temporomandibular disorders.

OBJECTIVES: In this study, TeeTester digital occlusal analysis system was used to analyse the occlusal characteristics of chewing side preference (CSP) and non-CSP patients with TMD symptoms. METHODS: According to the questionnaire and oral examination, 80 subjects were screened and divided into four groups: 20 CSP patients with TMD symptoms, 20 CSP patients without TMD symptoms, 20 non-CSP patients with TMD symptoms, 20 non-CSP patients without TMD symptoms. TeeTester digital occlusal system was applied to measure the occlusal characteristics in all four groups, including total contect area (TCA), total occlution force (TOF), distribution of occlusal force (DOF), asymmetric index of occlusal force (AOF), occlusal time (OT), disclusion time (DT) and center of occlusal force(COF). SPSS 25.0 was used to analyze the statistical data. RESULTS: At intercuspal position, the data reveals significant differences in the maximum TOF and TCA among the four groups (P<0.05). There was significant difference in the distribution of occlusal force between the preferred side and the other side of CSP patients with or without TMD symptoms (P<0.05). Among the four groups, there were statistically significant difference in the position of the center point of occlusal force, the direction of the center point of occlusal force, and the vertical distance between the center point of occlusal force and the center line (P<0.05). The COF, maximum TOF and TCA of the preferred side of dentition were significantly positive correla⁃ted with CSP (P<0.05), according to Spearman correlation analysis. However, the maximum TOF and TCA of the both side of dentition were significantly negative correlated with TMD symptoms (P<0.05). CONCLUSIONS: 1) The occlusal characteristics of CSP patients and non-CSP patients with TMD symptoms are different. TeeTester digital occlusal analysis system provides objective parameters for the dynamic evaluation of occlusion. 2) Among all the occlusal cha⁃racteristics, maximum TOF, TCA and COF of the preferred side of dentition were positively correlated with CSP. The abnormal occlusal characteristics (maximum TOF and TCA of the whole dentition) caused by CSP are related to TMD symptoms.

Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach.

The sensomics approach was applied to both green and red Toona sinensis (TS) varieties dried with different methods (freeze drying, solar drying, and oven drying) to elucidate their influences on the key odorants in TS. Odorant screening via comparative aroma dilution analysis revealed eugenol with the highest flavor dilution factor in all six samples. Quantitation of 44 odorants via stable isotope dilution assays and semiquantitation of six compounds via an internal standard method showed (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, dimethyl sulfide, ß-ionone, eugenol, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 2- and 3-methylbutanal, and 2-isopropyl-3-methoxypyrazine with high odor activity values (OAVs) in all samples. Differences were found for (E,Z)-2,6-nonadienal, (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl trisulfide, 3-methylnonane-2,4-dione, and (E)-2-hexenal with clearly higher OAVs in freeze-dried (FDTS) and solar-dried TS (SDTS) compared to those in oven-dried TS (ODTS). Linalool, 2-methoxyphenol, and 4-ethylphenol (the latter two only for red TS) were obtained with high OAVs only in FDTS. In general, ODTS showed the lowest OAVs, whereas FDTS as the gentlest drying process revealed the highest OAVs for most odorants and, consequently, the highest aroma quality. However, the overall aroma of SDTS did not differ too much from that of FDTS, and thus, solar drying as a much easier and cheaper technique might be the best choice.