Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression

• Published in: Flavour and fragrance journal Vol. 32; no. 4; pp. 265 - 276
• Main Authors: Xiao, Zuobing, Wang, Hongling, Niu, Yunwei, Liu, Qiang, Zhu, Jiancai, Chen, Hexing, Ma, Ning
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.07.2017
• Subjects: Alcohols; Aldehydes; Aroma compounds; aroma‐active compounds; Black tea; Chinese congou black tea; Chromatography; Dilution; Esters; flavor; Flavors; Fruit juices; Gas chromatography; gas chromatography-mass spectrometry; GC‐O; GC–MS; geraniol; Ketones; Lactones; least squares; Least squares method; Linalool; Mass spectrometry; Mass spectroscopy; Nerolidol; odor compounds; odors; Olfactometers; PLSR; Pyrazines; Regression analysis; Sensory evaluation; Sensory properties; Tea

To characterise the volatile aroma compositions of Chinese congou black teas, four types were analysed by quantitative descriptive sensory analysis, gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). The aroma of Chinese congou black tea was described using six...