Study on the Key Odorants for Chestnut-Like Aroma Green Teas using HS-SPME/GC×GC-TOFMS/OAV

Abstract

Abstract: The volatile constitutions of green tea samples with three different typical chestnut-like aroma were investigated using headspace solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and the key odorants responsible for chestnut-like aroma were identified based on the odor activity value (OAV) method. The results showed that, firstly, 79 common components were identified in three different chestnut-like aroma green tea samples, among which the terpenes were the majority while the aldehydes showed the highest content. Secondly, 12 compounds with an OAV≥1 were identified as the key odorants responsible for chestnut-like aroma, among which hexanal, 1-Octen-3-one and trans-beta-ionone exhibited higher OAVS ( OAV≥10), especially, 1-Octen-3-one showed the highest OAVS value (OAV＞100) in three kinds of chestnut-like aroma green tea. Thirdly, based on the OAV results, the same concentration and ratios of the key aroma components were added to the simulation system for aroma recombination. The cosine values of reconstituted samples with three typical chestnut-like aroma and references were all above 0.97.The contribution of 12 key aroma components to the characteristic aroma of chestnut-like green tea was preliminarily confirmed, and the reliability was further confirmed by aroma recombination experiments. The results provide theoretical support for green tea fragrance material qualitatively and quantitatively.

Key words: Headspace solid phase microextraction, Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, Chestnut-like green teas, Odor activity value

CLC Number:

Zhang-Mingming Jin-Jie HUA Yanqin Yang. Study on the Key Odorants for Chestnut-Like Aroma Green Teas using HS-SPME/GC×GC-TOFMS/OAV[J]. FOOD SCIENCE, 0, (): 0-0.

References

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