Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.

Wang, Meng-Qi; Ma, Wan-Jun; Shi, Jiang; Zhu, Yin; Lin, Zhi; Lv, Hai-Peng

Wang, Meng-Qi; Ma, Wan-Jun; Shi, Jiang; Zhu, Yin; Lin, Zhi; Lv, Hai-Peng.

Afiliação

Wang MQ; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Ma WJ; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Shi J; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Zhu Y; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Lin Z; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Lv HP; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: teachem108@hotmail.com.

Food Res Int ; 130: 108908, 2020 04.

Article em En | MEDLINE | ID: mdl-32156355

Assuntos

Fracionamento Químico/métodos; Cromatografia Gasosa-Espectrometria de Massas/métodos; Odorantes/análise; Olfatometria/métodos; Chá/química; Cromatografia Gasosa/métodos; Humanos; Compostos Orgânicos Voláteis/análise

Palavras-chave

1-Octen-3-ol (PubChem, CID: 18827); 2-Methyl butanal (PubChem, CID: 7284); Aromatic compounds; Benzaldehyde (PubChem, CID: 240); Benzeneacetaldehyde (PubChem, CID: 998); Concentration; Geraniol (PubChem, CID: 637566), ß-Ionone(PubChem, CID: 638014).; Green tea; Heptanal (PubChem, CID: 8130); Identification; Key odorants; Linalool (PubChem, CID: 6549); Methyl salicylate (PubChem, CID: 4133); Nonanal (PubChem, CID: 31289); Volatile composition

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chá / Olfatometria / Fracionamento Químico / Cromatografia Gasosa-Espectrometria de Massas / Odorantes Tipo de estudo: Prognostic_studies Limite: Humans Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Canadá

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google