FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (10): 242-249.doi: 10.7506/spkx1002-6630-201810037

• Component Analysis • Previous Articles     Next Articles

Analysis of Aroma Components in Four Chinese Congou Black Teas by Odor Active Values and Aroma Extract Dilution Analysis Coupled with Partial Least Squares Regression

XIAO Zuobing1,2, WANG Hongling1, NIU Yunwei1,*, ZHU Jiancai1, MA Ning1   

  1. (1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;2. Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232, China)
  • Online:2018-05-25 Published:2018-05-15

Abstract: The volatile components of four Chinese congou black teas were qualitatively and quantitatively investigated by headspace steam distillation extraction (HSDE) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Thirty, thirty six and twenty two volatile components were identified as aroma-active compounds by odor active values (OAV), aroma extract dilution analysis (AEDA) and their combination, respectively. The correlations between sensory attributes and key aroma-active compounds were modeled by partial least squares regression (PLSR). Twenty two key aroma-active compounds were found to make an important contribution to the aroma of Chinese congou black tea, including 1-pentanol, cis-3-hexen-1-ol, 1-octen-3-ol, trans-linalool oxide, linalool, cis-6-nonenol, geraniol, benzyl alcohol, phenylethyl alcohol, nerolidol, valeraldehyde, hexanal, trans-2-hexenal, furfural, (E,E) -2,4-heptadienal, phenylacetaldehyde, (E,E)-2,4-decedienal, methyl salicylate, γ-nonalactone, 2,3-butanedione, 2-heptanone, and coumarin.

Key words: Chinese congou black tea, aroma components, headspace steam distillation extraction (HSDE), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor active values (OAV), aroma extract dilution analysis (AEDA), partial least squares regression (PLSR)

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