Food and Fermentation Industries >

2024 , Vol. 50 >Issue 8: 271 - 277

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037083

Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value

  • CHEN Guohe ,
  • HU Tengfei ,
  • WANG Leya ,
  • OU Xingchang ,
  • LI Qin ,
  • HUANG Jianan ,
  • LIU Zhonghua ,
  • WANG Chao
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  • 1(The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Engineering Research Center for the Utilization of Plant Functional Ingredients, Changsha 410128, China)
    3(Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province, Changsha 410128, China)

Received date: 2023-08-16

  Revised date: 2023-09-05

  Online published: 2024-06-11

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Abstract

To explore the key aroma compounds in the flavor composition of areca-flavor Liupao tea, the headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV) was used to analyze the odor-active compounds in areca-flavor Liupao tea and screen for key aroma compounds.Thirty-seven odor-active compounds were captured and identified in areca-flavor Liupao tea by using GC-O-MS.Among them, 19 odor-active compounds with moderate or higher odor intensity (OI) were identified, including dihydro-β-ionone, β-ionone, β-linalool, cedrol, and 1,2,3-trimethoxybenzene.On the basis of GC-O-MS analysis, further analysis was conducted by using the OAV method.Results showed that there were 18 odor-active compounds with OAV≥1 in areca-flavor Liupao tea.Among them, the OAVs of dihydro-β-ionone, β-ionone, phenylethyl alcohol, dehydro-β-ionone, (E,Z)-2,6-nonadienal, β-linalool, decanal, and 1,2,3-trimethoxybenzene were greater than 50, indicating that these compounds contributed significantly to the overall aroma profile formation of areca-flavor Liupao tea.By comparing GC-O-MS and OAV analysis, the results of the two methods for screening the key aroma compounds in areca-flavor Liupao tea were basically consistent.This study provides a theoretical basis for the formation of areca-flavol during the aging process of Liupao tea and is of guiding significance for the directional processing of areca-flavol Liupao tea.

Key words： Liupao tea; areca-flavor; key aroma compound; gas chromatography-olfactometry-mass spectrometry (GC-O-MS); odor activity value (OAV)

Cite this article

CHEN Guohe , HU Tengfei , WANG Leya , OU Xingchang , LI Qin , HUANG Jianan , LIU Zhonghua , WANG Chao . Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value[J]. Food and Fermentation Industries, 2024 , 50(8) : 271 -277 . DOI: 10.13995/j.cnki.11-1802/ts.037083

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