Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve
Jiancai Zhu, Xueying Cao, Yunwei Niu, Zuobing Xiao
Abstract
Odor activity value (OAV) and S-curve were used to study the content, proportion, and contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were identified in this study, among which ( S )-(−)-δ-decalactone (45.4–84.4 μg/L), ( S )-(−)-γ-decalactone (31.5–109 μg/L), ( S )-(−)-γ-nonanolactone (23.4–72.8 μg/L), and ( S )-(−)-γ-undecalactone (21.1–56.2 μg/L) presented the highest concentrations. Furthermore, ( R )-(+)-γ-nonanolactone (OAV: 2–7), ( S )-(−)-γ-nonanolactone (OAV: 1–5), ( S )-(−)-δ-decalactone (OAV: 2–4), ( R )-(+)-δ-decalactone (OAV: 1–3), and ( R )-(+)-γ-undecalactone (OAV: 1–5) were determined as enantiomeric compounds that play an important role in the perceived aroma of Longjing tea. Compared with the aromatic reconstitution (AR), the threshold increased to different degrees after adding γ-nonanolactone, γ-decalactone, δ-decalactone, γ-undecalactone, and their chiral enantiomers. This finding indicated that these compounds exert significant effects on the overall aroma of the AR. The contribution of racemates and chiral enantiomers to the AR threshold and aroma is completely different. In view of the difference between racemic and enantiomers’ aroma characteristics in Longjing tea, the analysis and identification of chiral enantiomers are necessary to enrich and improve the accurate analysis of the flavor profile of Longjing tea.