Advanced search
Publication Cover
International Journal of Food Properties Volume 20, 2017 - Issue sup1
Submit an article Journal homepage
3,545
Views
42
CrossRef citations to date
0
Altmetric
Original Articles

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

Xiaowei GongR&D Center, China Tobacco Yunnan Industrial Co. Ltd., Kunming, ChinaView further author information
,
Yi HanR&D Center, China Tobacco Yunnan Industrial Co. Ltd., Kunming, ChinaView further author information
,
JianCai ZhuDepartment of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Liu HongR&D Center, China Tobacco Yunnan Industrial Co. Ltd., Kunming, ChinaView further author information
,
Donglai ZhuR&D Center, China Tobacco Yunnan Industrial Co. Ltd., Kunming, ChinaView further author information
,
JunHua LiuDepartment of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
,
Xia ZhangR&D Center, China Tobacco Yunnan Industrial Co. Ltd., Kunming, ChinaView further author information
,
YunWei NiuDepartment of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaView further author information
&
ZuoBing XiaoDepartment of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaCorrespondence[email protected]
View further author information
 show all
Pages S1107-S1121 | Received 30 Dec 2016, Accepted 28 May 2017, Published online: 08 Aug 2017

Citations (42)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

José Fernando Rinaldi de Alvarenga, Brunna Genaro, Bruna Lamesa Costa, Eduardo Purgatto, Claudine Manach & Jarlei Fiamoncini. (2023) Monoterpenes: current knowledge on food source, metabolism, and health effects. Critical Reviews in Food Science and Nutrition 63:10, pages 1352-1389.
Read now

Articles from other publishers (41)

Muxue Qin, Jingtao Zhou, Qianqian Luo, Junyu Zhu, Zhi Yu, De Zhang, Dejiang Ni & Yuqiong Chen. (2023) The key aroma components of steamed green tea decoded by sensomics and their change under different withering degree. Food Chemistry, pages 138176.
Crossref
Lijuan Ma, Yangyang Sun, Xuejiao Wang, Heyun Zhang, Linqi Zhang, Yage Yin, Yumeng Wu, Liping Du & Ziping Du. (2023) The characteristic of the key aroma‐active components in white tea using GC‐TOF ‐ MS and GC‐ olfactometry combined with sensory‐directed flavor analysis . Journal of the Science of Food and Agriculture 103:14, pages 7136-7152.
Crossref
Cheng Zhang, Chengzhe Zhou, Caiyun Tian, Kai Xu, Zhongxiong Lai, Yuling Lin & Yuqiong Guo. (2023) Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes. Foods 12:4, pages 812.
Crossref
Jieyao Yu, Kangyi Zhang, Yijun Wang, Xiaoting Zhai & Xiaochun Wan. 2023. 129 218 .
Miguel A. Pedroza & Carmen C. Licon. 2023. Basic Protocols on Emotions, Senses, and Foods. Basic Protocols on Emotions, Senses, and Foods 13 22 .
Kouame Fulbert Oussou, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Małgorzata Starowicz & Serkan Selli. (2022) GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing. Separations 10:1, pages 10.
Crossref
Peng Yin, Ya-Shuai Kong, Pan-Pan Liu, Jing-Jing Wang, Yao Zhu, Guang-Ming Wang, Mu-Fang Sun, Yi Chen, Gui-Yi Guo & Zhong-Hua Liu. (2022) A critical review of key odorants in green tea: Identification and biochemical formation pathway. Trends in Food Science & Technology 129, pages 221-232.
Crossref
K.A.P. Dalpathadu, H.U.K.D.Z. Rajapakse, S.P. Nissanka & C.V.L. Jayasinghe. (2022) Improving the quality of instant tea with low-grade tea aroma. Arabian Journal of Chemistry 15:10, pages 104147.
Crossref
Peng Yin, Jing-Jing Wang, Ya-Shuai Kong, Yao Zhu, Jun-Wei Zhang, Hao Liu, Xiao Wang, Gui-Yi Guo, Guang-Ming Wang & Zhong-Hua Liu. (2022) Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale. Foods 11:17, pages 2682.
Crossref
Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi‐Tang Ho & Xiaochun Wan. (2022) Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques . Comprehensive Reviews in Food Science and Food Safety 21:5, pages 3867-3909.
Crossref
Zhipeng Xiao, Wenjun Zhang, Wenli Guo, Lan Zhang, Ai Huang, Meng Tao, Meiqin Li, Rui Su & Zhengquan Liu. (2022) Determining the effects of tencha‐ro drying on key volatile compounds in tencha ( Camellia sinensis ) through gas chromatography–mass spectrometry . Journal of Food Science 87:8, pages 3355-3365.
Crossref
Wenwen Hu, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang & Haibin He. (2022) Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method. Foods 11:15, pages 2204.
Crossref
Bei Wang, Qing Meng, Lin Xiao, Ruili Li, Chunhai Peng, Xueli Liao, Jingna Yan, Honglin Liu, Guanhua Xie, Chi-Tang Ho & Huarong Tong. (2022) Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Science and Human Wellness 11:3, pages 618-626.
Crossref
Peng Yin, Ya-Shuai Kong, Pan-Pan Liu, Chang-Ling Jiang, Mu-Fang Sun, Gui-Yi Guo & Zhong-Hua Liu. (2022) Temporal Variation of the Non-Volatile Compounds and Key Odorants in Xinyang Maojian Green Teas during the Spring and Autumn Seasons. Agronomy 12:5, pages 1085.
Crossref
Qing-xiang Jiang, Li-jun Li, Feng Chen, Bo Rong, Hui Ni & Fu-ping Zheng. (2022) β-Glucosidase improve the aroma of the tea infusion made from a spray-dried Oolong tea instant. LWT 159, pages 113175.
Crossref
Marina Rigling, Jean-Philippe Kanter & Yanyan Zhang. (2022) Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions. European Food Research and Technology 248:4, pages 1179-1189.
Crossref
Dea Risfika Faustina, Rachmad Gunadi, Aprilia Fitriani & Supriyadi Supriyadi. (2022) Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm. International Journal of Food Science 2022, pages 1-8.
Crossref
Mingji Xiao, Fangling Zheng, Mengxuan Xiao, An Qi, Huiqiang Wang & Qianying Dai. (2021) Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea. Flavour and Fragrance Journal 37:2, pages 83-95.
Crossref
Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab & Chuankui Song. (2021) Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. Journal of Agricultural and Food Chemistry 70:1, pages 279-288.
Crossref
Nacera Riad, Mohamed Reda Zahi, Naima Bouzidi, Yasmina Daghbouche, Ouassila Touafek & Mohamed El Hattab. (2021) Occurrence of Marine Ingredients in Fragrance: Update on the State of Knowledge. Chemistry 3:4, pages 1437-1463.
Crossref
Wenji Zhang, Junxi Cao, Zhigang Li, Qiuhua Li, Xingfei Lai, Lingli Sun, Ruohong Chen, Shuai Wen, Shili Sun & Zhaoxiang Lai. (2021) HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process. Food Chemistry 357, pages 129654.
Crossref
Dandan Pu, Yimeng Shan, Wen Duan, Yan Huang, Li Liang, Yi Yan, Yuyu Zhang, Baoguo Sun & Guanghui Hu. (2021) Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques. Journal of Food Quality 2021, pages 1-9.
Crossref
Marina Rigling, Mayuri Yadav, Manami Yagishita, Ann-Kathrin Nedele, Jinyuan Sun & Yanyan Zhang. (2021) Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink. LWT 140, pages 110646.
Crossref
Hui Ni, Qingxiang Jiang, Qi Lin, Qiongqing Ma, Lu Wang, Shuyi Weng, Gaoling Huang, Lijun Li & Feng Chen. (2021) Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion. Food Chemistry 342, pages 128565.
Crossref
Xiaoran Wang, Yu Gu & Huixiang Liu. (2021) A Transfer Learning Method for the Protection of Geographical Indication in China Using an Electronic Nose for the Identification of Xihu Longjing Tea. IEEE Sensors Journal 21:6, pages 8065-8077.
Crossref
Qi Lin, Hui Ni, Ling Wu, Shu Yi Weng, Lijun Li & Feng Chen. (2021) Analysis of aroma‐active volatiles in an SDE extract of white tea. Food Science & Nutrition 9:2, pages 605-615.
Crossref
Mingjie Chen, Li Guo, Huiwen Zhou, Yaling Guo, Yi Zhang, Zhi Lin, Meng Sun, Wei Zeng & Hualing Wu. (2021) Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas. Applied Sciences 11:2, pages 613.
Crossref
Mario Flaig, Sally Chuanfen Qi, Guodong Wei, Xiaogen Yang & Peter Schieberle. (2020) Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves. European Food Research and Technology 246:12, pages 2411-2425.
Crossref
Xueli Liao, Jingna Yan, Bei Wang, Qing Meng, Longyun Zhang & Huarong Tong. (2020) Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′. Food Research International 136, pages 109355.
Crossref
Hui Ni, Qing-Xiang Jiang, Ting Zhang, Gao-Ling Huang, Li-Jun Li & Feng Chen. (2020) Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying. Molecules 25:16, pages 3628.
Crossref
Oscar Zannou, Hasim Kelebek & Serkan Selli. (2020) Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing. Food Research International 133, pages 109133.
Crossref
Florence Malongane, Lyndy Joy McGaw, Legesse Kassa Debusho & Fhatuwani Nixwell Mudau. (2020) Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa. Foods 9:4, pages 496.
Crossref
Meng-Qi Wang, Wan-Jun Ma, Jiang Shi, Yin Zhu, Zhi Lin & Hai-Peng Lv. (2020) Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. Food Research International 130, pages 108908.
Crossref
Siska Septiana, Nancy Dewi Yuliana, Boy Muchlis Bachtiar & Christofora Hanny Wijaya. (2020) Aroma-active compounds of <i>Melaleuca cajuputi</i> essential oil, a potent flavor on <i>Cajuputs Candy</i>. AIMS Agriculture and Food 5:2, pages 292-306.
Crossref
Yue Xiao, Yanping Wu, Kai Zhong & Hong Gao. (2019) Comprehensive evaluation of the composition of Mingshan Laochuancha green tea and demonstration of hypolipidemic activity in a zebrafish obesity model. RSC Advances 9:70, pages 41269-41279.
Crossref
Xiaohui Lu, Jin Wang, Guodong Lu, Bo Lin, Meizhuo Chang & Wei He. (2019) Quality level identification of West Lake Longjing green tea using electronic nose. Sensors and Actuators B: Chemical 301, pages 127056.
Crossref
Tao Meng & Liu Zhengquan. (2019) Influence of ultrasonic nebulization extraction, infusion temperatures, and matrices on aroma release and perception of green tea. LWT 115, pages 108216.
Crossref
Qianying Dai, Yurong Jiang, Sitong Liu, Jing Gao, Huozhu Jin, Huiqiang Wang, Mingji Xiao, Zhengzhu Zhang & Daxiang Li. (2019) The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis). Journal of Food Science and Technology 56:10, pages 4632-4647.
Crossref
Shuangshuang Guo, Kriskamol Na Jom & Yan Ge. (2019) Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach. Scientific Reports 9:1.
Crossref
Shidiq Nur Hidayat, Kuwat Triyana, Inggrit Fauzan, Trisna Julian, Danang Lelono, Yusril Yusuf, N. Ngadiman, Ana C.A. Veloso & António M. Peres. (2019) The Electronic Nose Coupled with Chemometric Tools for Discriminating the Quality of Black Tea Samples In Situ. Chemosensors 7:3, pages 29.
Crossref
Asghar Amanpour, Oscar Zannou, Hasim Kelebek & Serkan Selli. (2019) Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage ( Echium amoenum ) Herbal Tea . Journal of Agricultural and Food Chemistry 67:9, pages 2607-2616.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.