Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Wang, Meng-Qi; Ma, Wanjun; Shi, Jianxin; Zhu, Yin; Zhi, Lin; Lv, Haipeng

doi:10.1016/j.foodres.2019.108908

Cited by 161 publications

(107 citation statements)

References 42 publications

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“…There are no uniform or consistent perceptions of radiation risks [40] and there are many misconceptions among medical students and physicians regarding ionizing radiation risk worldwide. Several studies have focused on the lack of dose awareness among medical professionals [40][41][42][43]. As shown in Table 4, IRs are the second most perceived risk in the sample, emphasizing that in residents, the perceived risk is high compared to the lack of perception that was observed in the older samples.…”

Section: Discussionmentioning

confidence: 99%

Assessing Risks Awareness in Operating Rooms among Post-Graduate Students: A Pilot Study

et al. 2021

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Background: In this study, we promote a global approach to occupational risk perception in order to improve occupational health and safety training programs. The study investigates the occupational risk perception of operating room healthcare workers using an Analytic Hierarchy Process approach. Methods: A pilot study was carried out through a cross-sectional survey in a university hospital in Southern Italy. An ad hoc questionnaire was administered to enrolled medical post-graduate students working in the operating room. Results: Fifty medical specialists from seven fields (anaesthetists, digestive system surgeons, general surgeons, maxillofacial surgeons, thoracic surgeons, urologists, and gynaecologists) were questioned about perceived occupational risk by themselves. Biological, ionizing radiation, and chemical risks were the most commonly perceived in order of priority (w = 0.300, 0.219, 0.210). Concerning the biological risk, gynaecologists unexpected perceived this risk as less critical (w = 0.2820) than anaesthesiologists (w = 0.3354), which have the lowest perception of the risk of ionizing radiation (w = 0.1657). Conclusions: Prioritization methods could improve risk perception in healthcare settings and help detect training needs and perform sustainable training programs.

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Section: Discussionmentioning

confidence: 99%

Assessing Risks Awareness in Operating Rooms among Post-Graduate Students: A Pilot Study

et al. 2021

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“…The measured data showed that the content of alcohols with fruity and green flavor in HT was indeed higher than that in Low Mountain Tea, which was the main reason for its unique aroma. At the same time, tea aroma is not only related to the content and ratio of tea components, but also shows synergistic, masking and tonechanging effects among the components [25][26][27][28][29] , which all reflect the difference of tea flavor characteristics and sensory experience. As the previous research of our team has shown, under the same OAV, the aroma components of floral fragrance are easily masked by the aroma of other fragrances 30 .Based on the detection results of aroma components, we speculated that another main reason for the different aroma characteristics of HT and Low Mountain Tea might be the difference in the ratio (G/C) of " green substances " and "chestnut substances ".Taking Ganlu as an example, the G/C value of HG is relatively large, a large number of Green and fruit-flavorings such as (Z) -3-hexen-1-ol, Benzyl alcohol, Linalool and Nerolidol will cover up the expression of chestnut substances, thus making it present the characteristics of high green and low chestnut.…”

Section: Analysis On the Formation Of Flavor Quality Characteristics mentioning

confidence: 99%

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Wang

Nie

et al. 2021

Preprint

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High mountain tea(HT)is an important resource for high quality tea because of its superior ecological environment and rich contents. In this study, we used sensory evaluation, gas chromatography–mass spectrometry(GC-MS), liquid chromatography-mass spectrometry(LC-MS), flavor activity value and risk factors to characterize the flavor (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT, and then combined with the production process and environmental conditions to explore the reasons for its quality formation. The results showed that, the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. 8 aroma compounds were identified as the important contributing substances to aroma characteristics and the high ratio of " green substances " and "chestnut substances " was the main reason for its unique aroma characteristics. The taste sensory characteristics of HT were high in freshness and sweetness, low in bitterness and astringency. High content of soluble sugar, non ester catechins, sweet free amino acids and low content of caffeine and tea polyphenols are the main reasons for its taste characteristics. Low temperature stress is the most fundamental reason for the formation of flavor characteristics of HT. In addition, the pollution risks of HT of 5 heavy metals and 50 pesticide residues are all less than 1. The complex ecosystem and low level of chemical control are the main reasons for the high safety quality of HT. All in all, these findings enable us to have a more comprehensive understanding of the quality characteristics and formation reasons of HT.

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“…Recently calcium phytoliths (calcium oxalate plant crystals), biomarkers (caffeine and theanine) were identified in archaeological tea remains by using Gas Chromatography/Mass spectrometry (GC/MS) and Ultra-performance Lquid Chromatography and Mass Spectrometry (UPLC-MS) techniques 4 . For modern tea study, Fourier transform infrared spectroscopy (FTIR) 6,7,8,9 , Spectrophotometry, Thermospray-LC-MS 10 , Head space solids-phase microextraction in combination with gas chromatography-mass spectrometry (HS-SPME/GC-MS) 11 , Gas chromatography-mass spectrometry(GC-MS) 12,13 are the mainly techniques applied.…”

Section: Introductionmentioning

confidence: 99%

The analysis and identification of charred suspected tea remains unearthed from Warring State Period Tomb

Jiang

Wang

et al. 2021

Preprint

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Recently, a tea bowl containing charred suspected tea remains unearthed from the early stage of Warring States period tomb in Zoucheng City, Shandong ProvinceChina. To identify the remains is significant for understanding the origin of tea and tea drinking culture. Scientific investigations of the remains were carried out by using calcium phytoliths analysis, Fourier transform infrared spectroscopy (FTIR), Gas Chromatograph Mass Spectrometer (GC/MS) and thermally assisted hydrolysis - methylation Pyrolysis Gas Chromatography Mass Spectrometry (THM-Py-GC/MS) techniques. Modern tea and modern tea residue were used as reference samples. Through phytoliths analyses, calcium phytoliths identifiable from tea were determined in the archeological remains. The infrared spectra of the archaeological remains was found similar as modern tea residue reference sample. In addition, the biomarker compound of tea – caffeine was determined in the archaeological remains by THM-Py-GC/MS analysis. Furthermore, through GC/MS analysis, some compounds were found both in the archeological remains and the modern tea residue reference samples. Putting the information together, it can be concluded that the archaeological remains in the tea bowl are tea residue after boiling or brewing by the ancient.

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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Cited by 161 publications

References 42 publications

Assessing Risks Awareness in Operating Rooms among Post-Graduate Students: A Pilot Study

Assessing Risks Awareness in Operating Rooms among Post-Graduate Students: A Pilot Study

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

The analysis and identification of charred suspected tea remains unearthed from Warring State Period Tomb

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