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H.-P. Lv, Q.-S. Zhong, Z. Lin, L. Wang, J.-F. Tan and L. Guo, “Aroma Characterisation of Pu-erh Tea Using Headspace-Solid Phase Microextraction Combined with GC/ MS and GC-Olfactometry,” Food Chemistry, Vol. 130, No. 4, 2012, pp. 1074-1081. doi:10.1016/j.foodchem.2011.07.135

has been cited by the following article:

• TITLE: Analysis of Volatile Compounds and Identification of Characteristic Aroma Components of Toona sinensis (A. Juss.) Roem. Using GC-MS and GC-O

  AUTHORS: Changjin Liu, Jie Zhang, Zhongkai Zhou, Zetian Hua, Hongying Wan, Yanhui Xie, Zhiwei Wang, Li Deng

  KEYWORDS: Toona sinensis (A. Juss.) Roem.; Volatile Compounds; Characteristic Aroma Components; HS-SPME; GC-MS; GC-O

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.3, March 19, 2013

  ABSTRACT: In this study, volatile compounds present in Toona sinensis (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O). The optimum conditions for extracting the volatiles from TS were achieved with the experimental parameters including the use of a 65 μm polydimethylsiloxane/divinyl benzene (PDMS/DVB) fibre, an extraction temperature of 40℃ and an extraction time of 30 min. Under these conditions, 56 volatile compounds were separated and 53 were identified by GC-MS. Among them, 21 sulfide compounds (42.146%) and 27 terpenes（55.984%) were found to be the major components. The sample was analyzed by GC-O and 26 elutes were sniffed and their sensory descriptions evaluated by an odor panelists. Analysis of the data indicated, two compounds cis and trans isomers of 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene were major contributors to the characteristic aroma of TS.