Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Lijuan Ma; Manman Gao; Linqi Zhang; Yang Qiao; Jianxun Li; Liping Du; Huiling Zhang; Hong Wang

doi:10.1016/j.foodchem.2022.132058

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chem. 2022 Jun 1:378:132058. doi: 10.1016/j.foodchem.2022.132058. Epub 2022 Jan 6.

Authors

Lijuan Ma¹, Manman Gao², Linqi Zhang², Yang Qiao², Jianxun Li³, Liping Du⁴, Huiling Zhang⁵, Hong Wang⁶

Affiliations

¹ Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
² Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
³ Agricultural Processing Institute, Chinese Academy of Agricultural Sciences, Beijing, PR China.
⁴ Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: dlp123@tust.edu.cn.
⁵ College of Food and Wine, Ningxia University, Yinchuan 750021, PR China. Electronic address: zhl5792@163.com.
⁶ Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin 644000, PR China.

PMID: 35032805
DOI: 10.1016/j.foodchem.2022.132058

Abstract

Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.

Keywords: Aroma recombination and omission; Dianhong tea; GC-O; Key aroma-active compounds; Odor activity value (OAV).

MeSH terms

Gas Chromatography-Mass Spectrometry
Odorants* / analysis
Olfactometry
Tea
Volatile Organic Compounds* / analysis

Substances

Tea
Volatile Organic Compounds