Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo; Wilfried Schwab; Chi Tang Ho; Chuankui Song; Xiaochun Wan

doi:10.1016/j.foodchem.2021.131933

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi Tang Ho, Chuankui Song, Xiaochun Wan

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

80 Scopus citations

Abstract

Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of oolong tea made from different cultivars have rarely been studied. The aroma profiles of fresh tea leaves and oolong teas derived from Shuixian (SX), Huangmeigui (HMG) and Zimudan (ZMD) cultivars were comprehensively analyzed by gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation and odor activity value (OAV) determination. 12 volatiles (OAV＞1) contributed to the overall aroma, of which benzeneacetaldehyde (OAV 2.14) and 3,5-diethyl-2-methylpyrazine (OAV 1.25) were the aroma-active compounds for HMG tea. Significantly more volatiles and stronger floral odor were from HMG and ZMD than the SX tea. Moreover, popcorn-like, creamy odors with high-intensity, and caramel-like odor were only recorded in HMG and ZMD samples. Additionally, 27 volatiles were identified by GC-IMS only, indicating the benefits of combined method for a better understanding of the impact of cultivars on tea aroma profiles.

Original language	English (US)
Article number	131933
Journal	Food Chemistry
Volume	376
DOIs	https://doi.org/10.1016/j.foodchem.2021.131933
State	Published - May 15 2022

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

Keywords

Aroma profiles
Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)
Gas Chromatography-Mass Spectrometry (GC–MS)
Odor activity value (OAV)
Oolong tea
Tea cultivar

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10.1016/j.foodchem.2021.131933

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@article{33292d5024b74dc1a91910616fd569b7,

title = "Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS",

abstract = "Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of oolong tea made from different cultivars have rarely been studied. The aroma profiles of fresh tea leaves and oolong teas derived from Shuixian (SX), Huangmeigui (HMG) and Zimudan (ZMD) cultivars were comprehensively analyzed by gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation and odor activity value (OAV) determination. 12 volatiles (OAV＞1) contributed to the overall aroma, of which benzeneacetaldehyde (OAV 2.14) and 3,5-diethyl-2-methylpyrazine (OAV 1.25) were the aroma-active compounds for HMG tea. Significantly more volatiles and stronger floral odor were from HMG and ZMD than the SX tea. Moreover, popcorn-like, creamy odors with high-intensity, and caramel-like odor were only recorded in HMG and ZMD samples. Additionally, 27 volatiles were identified by GC-IMS only, indicating the benefits of combined method for a better understanding of the impact of cultivars on tea aroma profiles.",

keywords = "Aroma profiles, Gas Chromatography-Ion Mobility Spectrometry (GC-IMS), Gas Chromatography-Mass Spectrometry (GC–MS), Odor activity value (OAV), Oolong tea, Tea cultivar",

author = "Xiangyang Guo and Wilfried Schwab and Ho, {Chi Tang} and Chuankui Song and Xiaochun Wan",

note = "Funding Information: This work was financially supported by the National Natural Science Foundation of China ( 32072634 ). We sincerely thank Yujia Huo and Benyou Wang (Shandong Hanon Scientific Instruments Co., Ltd., Jinan, China) for kind assistance of technical support of GC-IMS, and for valuable discussions. Funding Information: This work was financially supported by the National Natural Science Foundation of China (32072634). We sincerely thank Yujia Huo and Benyou Wang (Shandong Hanon Scientific Instruments Co. Ltd. Jinan, China) for kind assistance of technical support of GC-IMS, and for valuable discussions. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2022",

month = may,

day = "15",

doi = "10.1016/j.foodchem.2021.131933",

language = "English (US)",

volume = "376",

journal = "Food Chemistry",

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T1 - Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

AU - Guo, Xiangyang

AU - Schwab, Wilfried

AU - Ho, Chi Tang

AU - Song, Chuankui

AU - Wan, Xiaochun

N1 - Funding Information: This work was financially supported by the National Natural Science Foundation of China ( 32072634 ). We sincerely thank Yujia Huo and Benyou Wang (Shandong Hanon Scientific Instruments Co., Ltd., Jinan, China) for kind assistance of technical support of GC-IMS, and for valuable discussions. Funding Information: This work was financially supported by the National Natural Science Foundation of China (32072634). We sincerely thank Yujia Huo and Benyou Wang (Shandong Hanon Scientific Instruments Co. Ltd. Jinan, China) for kind assistance of technical support of GC-IMS, and for valuable discussions. Publisher Copyright: © 2021 Elsevier Ltd

PY - 2022/5/15

Y1 - 2022/5/15

N2 - Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of oolong tea made from different cultivars have rarely been studied. The aroma profiles of fresh tea leaves and oolong teas derived from Shuixian (SX), Huangmeigui (HMG) and Zimudan (ZMD) cultivars were comprehensively analyzed by gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation and odor activity value (OAV) determination. 12 volatiles (OAV＞1) contributed to the overall aroma, of which benzeneacetaldehyde (OAV 2.14) and 3,5-diethyl-2-methylpyrazine (OAV 1.25) were the aroma-active compounds for HMG tea. Significantly more volatiles and stronger floral odor were from HMG and ZMD than the SX tea. Moreover, popcorn-like, creamy odors with high-intensity, and caramel-like odor were only recorded in HMG and ZMD samples. Additionally, 27 volatiles were identified by GC-IMS only, indicating the benefits of combined method for a better understanding of the impact of cultivars on tea aroma profiles.

AB - Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of oolong tea made from different cultivars have rarely been studied. The aroma profiles of fresh tea leaves and oolong teas derived from Shuixian (SX), Huangmeigui (HMG) and Zimudan (ZMD) cultivars were comprehensively analyzed by gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation and odor activity value (OAV) determination. 12 volatiles (OAV＞1) contributed to the overall aroma, of which benzeneacetaldehyde (OAV 2.14) and 3,5-diethyl-2-methylpyrazine (OAV 1.25) were the aroma-active compounds for HMG tea. Significantly more volatiles and stronger floral odor were from HMG and ZMD than the SX tea. Moreover, popcorn-like, creamy odors with high-intensity, and caramel-like odor were only recorded in HMG and ZMD samples. Additionally, 27 volatiles were identified by GC-IMS only, indicating the benefits of combined method for a better understanding of the impact of cultivars on tea aroma profiles.

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KW - Gas Chromatography-Mass Spectrometry (GC–MS)

KW - Odor activity value (OAV)

KW - Oolong tea

KW - Tea cultivar

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DO - 10.1016/j.foodchem.2021.131933

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SN - 0308-8146

VL - 376

JO - Food Chemistry

JF - Food Chemistry

M1 - 131933

ER -

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

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All Science Journal Classification (ASJC) codes

Keywords

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