Bibliographic Details
| Title: |
Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis |
| Authors: |
Mengqi Wang, Dapeng Song, Hongxu Yin, Fengxiang Fang, Yali Shi, Hui Wang, Jiyan Li, Kunpeng Wang, Yin Zhu, Haipeng Lv, Shibo Ding |
| Source: |
Foods, Vol 14, Iss 3, p 458 (2025) |
| Publisher Information: |
MDPI AG, 2025. |
| Publication Year: |
2025 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
Rizhao green tea (RZT), SBSE-GC-MS, odor activity values, aroma quality, key odorants, aroma wheel, Chemical technology, TP1-1185 |
| More Details: |
Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma. This study sought to explore the volatile profiles of RZT and pinpoint its key odorants by employing stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry (GC-MS), determining the odor activity value (OAV), and performing gas chromatography–olfactometry (GC-O). A total of 112 volatiles were identified, and the major volatile compounds were esters (2035.25 μg/kg), alcohols (1799.02 μg/kg), alkanes (991.88 μg/kg), and ketones (691.96 μg/kg), comprising 74.91% of the total. A molecular aroma wheel was preliminarily established based on these key odorants. These insights might contribute to the scientific elucidation of the flavor chemical basis of RZT. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/14/3/458; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods14030458 |
| Access URL: |
https://doaj.org/article/d039acea547241f89626c85e699c9791 |
| Accession Number: |
edsdoj.039acea547241f89626c85e699c9791 |
| Database: |
Directory of Open Access Journals |
