数字农科院2.0

Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis

文献类型： 外文期刊

作者： Mengqi Wang;Dapeng Song;Hongxu Yin;Fengxiang Fang;Yali Shi;Hui Wang;Jiyan Li;Kunpeng Wang;Yin Zhu;Haipeng Lv;Shibo Ding

作者机构：

关键词： aroma quality;aroma wheel;key odorants;odor activity values;Rizhao green tea (RZT);SBSE-GC-MS

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2025 年 14 卷 3 期

页码：

收录情况： SCIE（2025版）

摘要： 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.

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