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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.

Details

Title
Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
Author
Wang, Daoliang 1   VIAFID ORCID Logo  ; Wang, Cainan 2 ; Su, Weiying 1 ; Chih-Cheng, Lin 3   VIAFID ORCID Logo  ; Liu, Wei 4 ; Liu, Yuan 5   VIAFID ORCID Logo  ; Ni, Li 1   VIAFID ORCID Logo  ; Liu, Zhibin 1   VIAFID ORCID Logo 

 Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; [email protected] (D.W.); [email protected] (C.W.); [email protected] (W.S.); [email protected] (L.N.) 
 Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; [email protected] (D.W.); [email protected] (C.W.); [email protected] (W.S.); [email protected] (L.N.); Fujian Institute of Food Science and Technology, Fuzhou 350108, China 
 Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 300150, China; [email protected] 
 Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou 350108, China; [email protected] 
 Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; [email protected] 
First page
3158
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2862240526
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.