典型文献
Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
文献摘要：
Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed with a gas chromatography-mass spectrometry(GC-MS)and a gas chromatography olfactometry(GC-O).Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis.Among volatile compounds identified,methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea.Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea;α-ionone,3,4-dimethoxytoluene,1,3-dimethoxybenzene,etc.were responsible for the wood-like aroma.Linalool,α-terpineol,α-ionone,β-ionone,and benzeneacetaldehyde were responsible for the floral odor.Compared the odor detection threshold(ODT)among the 8 methoxyphenyl compounds in water,1,2,3-trimethoxybenzene showed the highest ODT,followed by 3,4-dimethoxyphenol.1,3-dimethoxybenzene(105 μg/L)and 1,2,3-trimethoxy-5-methylbenzene(100 μg/L)were present at relatively low odor threshold values.The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea.
文献关键词：
中图分类号：
作者姓名：
Bei Wang;Qing Meng;Lin Xiao;Ruili Li;Chunhai Peng;Xueli Liao;Jingna Yan;Honglin Liu;Guanhua Xie;Chi-Tang Ho;Huarong Tong
作者机构：
College of Food Science,Southwest University,Chongqing 400715,China;Guizhou Aerospace Vocational and Technical College,Zunyi 563000,China;Department of Food Science,Rutgers University,New Brunswick,NJ 08901,USA
文献出处：
引用格式：
[1]Bei Wang;Qing Meng;Lin Xiao;Ruili Li;Chunhai Peng;Xueli Liao;Jingna Yan;Honglin Liu;Guanhua Xie;Chi-Tang Ho;Huarong Tong-.Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry)[J].食品科学与人类健康（英文）,2022(03):618-626
A类：
erh,ripen,methoxybenzenes,ionone,dimethoxytoluene,dimethoxybenzene,terpineol,benzeneacetaldehyde,trimethoxybenzene,methylbenzene
B类：
Characterization,aroma,compounds,Pu,tea,using,solvent,assisted,flavor,evaporation,coupled,gas,chromatography,mass,spectrometry,olfactometry,becomes,popular,worldwide,owing,its,unique,taste,In,present,study,volatile,from,were,extracted,SAFE,analyzed,Results,demonstrated,that,major,active,substances,identified,by,analysis,Among,methoxyphenyl,considered,dominate,Further,investigation,showed,responsible,aging,etc,wood,like,Linalool,floral,odor,Compared,detection,threshold,ODT,among,water,highest,followed,dimethoxyphenol,relatively,values,result,indicated,play,vital,role
AB值：
0.338549
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