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Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea

  • Jie Lin
  • Yuanxu Shi
  • Chunwang Dong
  • Xiaochang WangEmail author
Article
  • 2 Downloads

Abstract

The perceived aroma of oolong tea is primarily and directly affected by its infusion matrix, and the release persistence of headspace volatiles can better illustrate the persistent aroma. Headspace solid phase microextraction coupled with gas chromatography–mass spectrometry was performed to analyze the headspace constituents of oolong tea. The presence of the infusion matrix seemed to prevent the headspace release of certain odorants. The release of indole, nerolidol, and α-farnesene was also remarkably enhanced or depressed (2.70, 1.56, and 0.69-fold in tea infusion versus in dry leaves). Moreover, the amount of volatile species gradually decreased with increased water ratio. Eight odorants were determined to be stable and persistent during continuous infusion, whereas six were determined to be less persistent (gradually decreased or stopped releasing). The volatile dilution test further confirmed the persistent release of nerolidol.

Keywords

Volatiles Oolong tea Infusion matrix Aroma persistence Headspace solid phase microextraction (HS-SPME) 

Notes

Acknowledgements

This research was supported by National Natural Science Foundation of China under Grant No. 31800582, and Zhejiang Provincial Natural Science Foundation of China under Grant No. LQ14C160003.

Supplementary material

10068_2019_587_MOESM1_ESM.docx (27 kb)
Supplementary material 1 (DOCX 27 kb)
10068_2019_587_MOESM2_ESM.docx (26 kb)
Supplementary material 2 (DOCX 26 kb)

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Jie Lin
    • 1
  • Yuanxu Shi
    • 2
  • Chunwang Dong
    • 3
  • Xiaochang Wang
    • 2
    Email author
  1. 1.The Key Laboratory for Quality Improvement of Agricultural Product of Zhejiang ProvinceZhejiang A&F UniversityHangzhouPeople’s Republic of China
  2. 2.Institute of Tea ScienceZhejiang UniversityHangzhouPeople’s Republic of China
  3. 3.Tea Research InstituteChinese Academy of Agricultural SciencesHangzhouPeople’s Republic of China

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