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

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Feb 13

PMID 39942051

Authors

Mengqi Wang

Dapeng Song

Hongxu Yin

Fengxiang Fang

Yali Shi

Hui Wang

Jiyan Li

Kunpeng Wang

Yin Zhu

Haipeng Lv

Shibo Ding

Affiliations

Soon will be listed here.

Abstract

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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