Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC-TOFMS and Multivariate Data Analysis.

ABSTRACT: Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) and multivariate data analysis. A total of 241 volatiles was identified, comprising 49 aldehydes, 40 esters, 29 alcohols, 34 ketones, 30 aromatics, 24 alkenes, 17 alkanes, 13 furans, and 5 other compounds. A total of 27 volatiles had average relative odor activity values (rOAVs) greater than 1, among which (E)-β-ionone, (E,Z)-2,6-nonadienal, and 1-octen-3-one exhibited the highest values. According to the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log₂FC| > 1, 61 discriminatory volati

SUBMITTER: Xue J 

PROVIDER: S-EPMC9102106 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature