TitleAroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis.
Publication TypeJournal Article
Year of Publication2016
AuthorsYuan, F, He, F, Qian, YPL, Zheng, J, Qian, MC
JournalJ Agric Food Chem
Volume64
Issue28
Pagination5717-23
Date Published2016 Jul 20
ISSN1520-5118
KeywordsFlavoring Agents, Food Additives, Gas Chromatography-Mass Spectrometry, Odorants, Solid Phase Extraction, Tea
Abstract

The aroma of fresh and aged lemon-flavored hard tea was investigated by aroma extract dilution analysis (AEDA), quantitative comparison, and two-dimensional chirality analysis. Aroma extract dilution analysis of fresh hard tea samples showed 3-methylbutanal, isoamyl alcohol, β-damascenone, β-ionone, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and vanillin could be the most important aroma contributors to the hard tea due to their high FD values. The analysis of the aged hard tea samples did not reveal new compound formation during storage; however, compared with fresh samples, the flavor dilution value changed substantially in the aged samples. Both AEDA and quantitative analysis demonstrated that β-damascenone increased substantially in aged samples, whereas terpene aldehydes decreased substantially after storage. In addition, the FD value of linalool decreased dramatically in aged samples. Two-dimensional GC-MS chirality analysis revealed the FD value decrease of linalool in aged samples was largely due to the transformation of (R)-linalool to (S)-linalool, which has a higher sensory threshold.

DOI10.1021/acs.jafc.6b01776
Alternate JournalJ. Agric. Food Chem.
PubMed ID27319225