Huangshan Maofeng (HSMF) is a famous baked green tea from the Anhui Province of China, known for its “clean and fresh” flavor. Zhejiang, another major tea-producing province, focuses on the production of green teas. This study aimed to analyze the characteristic aroma components and specific enantiomeric distribution of significant chiral volatile compounds in HSMF and Zhejiang baked green tea (ZJ-BGT) with respect to their origins, cultivars and grades using stir bar sorptive extraction combined with non-targeted gas chromatography–mass spectrometry (GC–MS) and enantiomeric GC–MS approaches. Unique enantiomeric distributions were identified for 2-methylbutanal, γ-nonanolactone, jasmine lactone, α-pinene, cis -linalool oxide (furanoid), and linalool in HSMF and ZJ-BGT. Furthermore, the concentrations of hexanal, cis -3-hexenyl butyrate, geraniol, and the enantiomeric ratio of R -α-terpineol demonstrated a positive correlation with the HSMF grade. Additionally, S -jasmine lactone and R -γ-nonanolactone present in HSMF, along with S -linalool found in ZJ-BGT, significantly contribute to the flavor quality of their respective teas.
Yang Yue,Chao Wang,Yashu Chen,Mingming Zheng,Yi Zhang,Qianchun Deng,Qi Zhou
Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.
危险品化学品经营许可证（带存储）