Zhu, JianCai; Niu, Yunwei; Xiao, ZuoBing published the artcile< Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS)>, Electric Literature of 78-70-6, the main research area is nonanol decanal skatole furaneol Laoshan green tea aroma olfactometry; Characteristic aroma compound; Comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS); Laoshan green tea; Odor activity value (OAV); S-curve.
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatog.-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatog. mass spectrometry (GC x GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as di-Me sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
Food Chemistry published new progress about Flame photometric detectors. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Electric Literature of 78-70-6.
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