Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

• Published in: Foods Vol. 13; no. 11; p. 1611
• Main Authors: Wang, Ying, Duan, Yue, Song, Huanlu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.06.2024; MDPI
• Subjects: Ammonia; Aroma compounds; aroma-active compounds; Benzaldehyde; Chemicals; Chromatography; Comparative analysis; Composition; dynamic changes; Food processing; Gas chromatography; Gases; Kinetic equations; kinetic fitting; Maillard products; Maillard reaction; Mass spectrometry; Mass spectroscopy; Multivariate statistical analysis; Nitrogen; Olfactometers; Olfactometry; Physiological aspects; Quality control; Reagents; Roasting; Roasting (Cookery); Scientific imaging; Solid phase methods; Solid phases; SPME-GC×GC-O-MS; Statistical analysis; Sulfur; Tea; Testing; Two dimensional analysis; China; Beijing China; SPME-GC×GC-O-MS; Maillard products; aroma-active compounds; kinetic fitting; dynamic changes
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13111611

Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing.