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Sui M, Wang L, Xue R, Xiang J, Wang Y, Yuan Y, Pu Q, Fang X, Liu B, Hu X, Liu X, Huang Y. The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39177297 DOI: 10.1002/jsfa.13823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/29/2024] [Accepted: 08/02/2024] [Indexed: 08/24/2024]
Abstract
BACKGROUND Enshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. RESULTS A total of 134 volatiles were identified. Among these, 31 differential volatiles [P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein β-ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants. CONCLUSION The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mengyuan Sui
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Lili Wang
- Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Rong Xue
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Jun Xiang
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi, China
| | - Yufei Wang
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Yuan Yuan
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Qian Pu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Xin Fang
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Bin Liu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
| | - Xingming Hu
- Agriculture and Rural Bureau of Enshi Tujia and Miao Autonomous Prefecture, Enshi, China
| | - Xiaoying Liu
- Enshi City Huazhishan Ecological Agriculture Co., Ltd in Enshi Tujia and Miao Autonomous Prefecture, Enshi, China
| | - Youyi Huang
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan, China
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Qingyang W, Ziwei Z, Jihang H, Suhui Z, Shuling R, Xiaochun L, Shuirong Y, Yun S. Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing. Food Chem X 2024; 21:101155. [PMID: 38370302 PMCID: PMC10869310 DOI: 10.1016/j.fochx.2024.101155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/20/2024] Open
Abstract
Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and their derived contributes to tea aroma considerably. In this study, we analyzed the fatty acids of Jinmudan fresh tea leaves in different stalk position. It was found that with shoot maturity increased, the content of PUFAs (Polyunsaturated fatty acids) was increased while the content of SFAs (Saturated fatty acids) and MUFAs (Monounsaturated fatty acids) gradually decreased. During the processing period, totally 704 kinds of compounds were identified, among them, 27 kinds of fatty acid-derived volatile compounds were selected including 6 kinds of aldehydes, 8 kinds of alcohols, 13 kinds of esters and their dynamic change were revealed. Finally, the character of aroma during main processing stages and processed tea was concluded by using a flavor wheel. This study results provide a theoretical basis for the improvement of processing and quality in Jinmudan black tea.
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Affiliation(s)
- Wu Qingyang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhou Ziwei
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - He Jihang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhao Suhui
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruan Shuling
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - Liu Xiaochun
- Fujian Xiangliangge Tea Ltd. Fuan, 355000, China
| | - Yu Shuirong
- Fujian Nongke Chaye Ltd. Fuan, 355000, China
| | - Sun Yun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Yu P, Huang Y, Li Z, Zhao X, Huang H, Zhong N, Zheng H, Chen Q. Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season. Foods 2023; 12:4368. [PMID: 38231869 DOI: 10.3390/foods12234368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/24/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea produced on April 15th had a strong and lasting sweet aroma and the highest score of 93.5. In total, 71 volatile compounds were identified, and alcohols were the predominant category, accounting for 60.98%. From March 23rd to May 7th, the total content of volatile compounds showed a parabolic change trend and reached its maximum on April 15th (715.27 μg/L); the flavor index first peaked on April 8th (23.25) and then gradually decreased. A multivariate statistical analysis showed that 39 volatile compounds were important, differential aroma components. An odor activity value (OAV) analysis showed that the predominant odorants were β-ionone, β-damascenone, linalool, (E)-β-ocimene, and geraniol, all with values larger than 100. The total OAVs of undesirable odorants decreased and reached their minimum (70.4) on April 27th, while the total OAVs of pleasant odorants and the ratio of pleasant/undesirable odorants showed inverse changes and reached their maximum (2182.1 and 31.0, respectively) on April 27th. Based on the significance of differences and OAVs, linalool, (E)-β-ocimene, geraniol, and (E,E)-2,4-nonadienal were considered as the key differential odorants. Combined with the sensory evaluation and the differences in aroma components, it was proposed that black teas produced around April 15th in the Hunan district are more likely to have a strong and lasting sweet aroma. This study will provide scientific guidance for the production of black tea in the Hunan district, China.
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Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjie Huang
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
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Zhou J, He C, Qin M, Luo Q, Jiang X, Zhu J, Qiu L, Yu Z, Zhang D, Chen Y, Ni D. Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14706-14719. [PMID: 37752697 DOI: 10.1021/acs.jafc.3c02813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Fermentation is the key technology for black tea aroma formation. The key aroma substances of black tea at different fermentation stages (unfermented (WDY), underfermented (F1H), fully fermented (F4H), and overfermented (F8H)) were characterized by the methodology of Sensomics. Aroma extract dilution analysis was performed on volatile fractions extracted by using solvent-assisted flavor evaporation and solid-phase microextraction, yielding 93 odor-active areas. Internal standard method plus stable isotope dilution analysis was used for quantitative analysis. The omission experiment identified 23 aroma substances. Further reduction and addition experiments revealed phenylacetaldehyde, (E,E)-2,4-heptadienal, geraniol, linalool, β-damascenone, 2-methylbutyraldehyde, dimethyl sulfide, and isovaleraldehyde with odor activity values (OAV) > 100 as the characteristic aroma components of F4H and also as the main contributors to aroma differences between different fermentation degrees. The green odor of (E,E)-2,4-heptadienal was highlighted in WDY and F1H relative to that in F4H due to the lower contribution of phenylacetaldehyde and β-damascenone in the former two samples. Additionally, excessive OAV increase of fatty aldehydes in F8H masked its similar floral and fruity aroma.
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Affiliation(s)
- Jingtao Zhou
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chang He
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Muxue Qin
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qianqian Luo
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi 330202, China
| | - Junyu Zhu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Qiu
- Lichuan Xingdoushan Black Tea Co., Ltd, Lichuan, Hubei 445000, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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5
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Yu J, Zhang K, Wang Y, Zhai X, Wan X. Flavor perception and health benefits of tea. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:129-218. [PMID: 37722772 DOI: 10.1016/bs.afnr.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
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6
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Wu Q, Zhou Z, Zhang Y, Huang H, Ou X, Sun Y. Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. Foods 2023; 12:foods12091794. [PMID: 37174332 PMCID: PMC10178690 DOI: 10.3390/foods12091794] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 05/15/2023] Open
Abstract
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography-mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography-olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.
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Affiliation(s)
- Qingyang Wu
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ziwei Zhou
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - Yining Zhang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huiqing Huang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaoxi Ou
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yun Sun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Zhang C, Zhou C, Tian C, Xu K, Lai Z, Lin Y, Guo Y. Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes. Foods 2023; 12:foods12040812. [PMID: 36832885 PMCID: PMC9956320 DOI: 10.3390/foods12040812] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as "scenting". Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs) and the formation of a refreshing aroma as the number of scenting processes increases are largely unknown and therefore need further study. To this end, integrated sensory evaluation, widely targeted volatilomics analysis, multivariate statistical analyses, and odor activity value (OAV) analysis were performed. The results showed that the aroma freshness, concentration, purity, and persistence of jasmine tea gradually intensifies as the number of scenting processes increases, and the last round of scenting process without drying plays a significant role in improving the refreshing aroma. A total of 887 VOCs was detected in jasmine tea samples, and their types and contents increased with the number of scenting processes. In addition, eight VOCs, including ethyl (methylthio)acetate, (Z)-3-hexen-1-ol acetate, (E)-2-hexenal, 2-nonenal, (Z)-3-hexen-1-ol, (6Z)-nonen-1-ol, β-ionone, and benzyl acetate, were identified as key odorants responsible for the refreshing aroma of jasmine tea. This detailed information can expand our understanding of the formation of a refreshing aroma of jasmine tea.
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Affiliation(s)
- Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Caiyun Tian
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuling Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence:
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Liu PP, Feng L, Xu YQ, Zheng L, Yin P, Ye F, Gui AH, Wang SP, Wang XP, Teng J, Xue JJ, Gao SW, Zheng PC. Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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JIANG Q, MEI S, ZHAN C, REN C, SONG Z, WANG S. Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.98922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qinghai JIANG
- Nanjing Institute of Agricultural Mechanization, China
| | - Song MEI
- Nanjing Institute of Agricultural Mechanization, China
| | - Caixue ZHAN
- Nanjing Institute of Agricultural Mechanization, China
| | - Caihong REN
- Nanjing Institute of Agricultural Mechanization, China
| | - Zhiyu SONG
- Nanjing Institute of Agricultural Mechanization, China
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Yue C, Li W, Li C, Wang Z, Peng H, Yang P. Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea). FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Cuinan Yue
- Jiangxi Cash Crops Research Institute Nanchang China
- Jiangxi Key Laboratory of Tea Quality and Safety Control Nanchang China
- Jiangxi Sericulture and Tea Research Institute Nanchang China
| | - Wenjin Li
- Jiangxi Cash Crops Research Institute Nanchang China
- Jiangxi Key Laboratory of Tea Quality and Safety Control Nanchang China
- Jiangxi Sericulture and Tea Research Institute Nanchang China
| | - Chen Li
- Jiangxi Cash Crops Research Institute Nanchang China
- Jiangxi Key Laboratory of Tea Quality and Safety Control Nanchang China
- Jiangxi Sericulture and Tea Research Institute Nanchang China
| | - Zhihui Wang
- Jiangxi Cash Crops Research Institute Nanchang China
- Jiangxi Key Laboratory of Tea Quality and Safety Control Nanchang China
- Jiangxi Sericulture and Tea Research Institute Nanchang China
| | - Hua Peng
- Jiangxi Cash Crops Research Institute Nanchang China
- Jiangxi Key Laboratory of Tea Quality and Safety Control Nanchang China
- Jiangxi Sericulture and Tea Research Institute Nanchang China
| | - Puxiang Yang
- Jiangxi Cash Crops Research Institute Nanchang China
- Jiangxi Key Laboratory of Tea Quality and Safety Control Nanchang China
- Jiangxi Sericulture and Tea Research Institute Nanchang China
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11
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Wang Y, Li C, Lin J, Sun Y, Wei S, Wu L. The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves. Foods 2022; 11:foods11223601. [PMID: 36429193 PMCID: PMC9689020 DOI: 10.3390/foods11223601] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein-metabolite analysis showed that the multiple stresses such as dehydration, heat, and ultra-violet irradiation occurred during the withering step induced the dynamic and distinct changes in the biochemical network in the treated leaves compared to fresh leaves. The significant decreases in flavonoids, xanthine alkaloids, and several amino acids contributed to the alleviation of bitter or astringent taste of withered leaves, although the decomposition of L-theanine resulted in the loss of umami flavor over the solar-withering step. Moreover, the fruity or floral aromas, especially volatile terpenoids and phenylpropanoids/benzenoids, were retained or accumulated in the solar withered leaves, potentially aiding the formation of a better characteristic flavor of oolong tea made by indoor withered tea leaves. Distinct effects of solar- and indoor-withering methods on the flavor determinant formation provide a novel insight into the relationship between the metabolite accumulation and flavor formation during the withering step of oolong tea production.
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Affiliation(s)
- Yahui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxue Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiaqi Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shu Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (S.W.); (L.W.)
| | - Liangyu Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: (S.W.); (L.W.)
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12
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Wang M, Li J, Liu X, Liu C, Qian J, Yang J, Zhou X, Jia Y, Tang J, Zeng L. Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes. Metabolites 2022; 12:1063. [PMID: 36355146 PMCID: PMC9695488 DOI: 10.3390/metabo12111063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 10/08/2023] Open
Abstract
Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different altitudes were compared. We detected 59 odor compounds in Lingtou Dancong oolong tea. Eight compounds with honey and floral odors were identified as key components on the basis of GC-O, GC-MS, odor activity value, and flavor dilution analyses. Differences in the contents of precursor geranyl diphosphate and transcript levels of structural genes were found to be responsible for the differential accumulation of linalool and hotrienol among plants grown at different altitudes. This is the first report on the aroma characteristics and key contributors of Lingtou Dancong oolong tea and their differences, as affected by altitude. These results provide details of the chemical basis of the aroma quality of Lingtou Dancong oolong tea.
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Affiliation(s)
- Miao Wang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Xiaohui Liu
- College of Tea Science, Yunnan Agricultural University, Kunming 650201, China
| | - Chengshun Liu
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
| | - Jiajia Qian
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
| | - Jie Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
| | - Xiaochen Zhou
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
| | - Yongxia Jia
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
| | - Jinchi Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- South China National Botanical Garden, No. 723 Xingke Road, Guangzhou 510650, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou 510650, China
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13
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Wang J, Zhang Y, Liu Y, Zhang S, Yuan L, Zhong Y, Wu X, Yang J, Xu Z. Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves. Foods 2022. [PMCID: PMC9602332 DOI: 10.3390/foods11203269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The supercritical CO2-based decaffeination (SCD) method can be used to prepare decaffeinated tea, but its overall effect on the phytochemicals, volatiles, and sensory qualities of green and black teas is still unclear, and its suitability to prepare decaffeinated green and black teas still needs to be compared. This study revealed the effect of SCD on phytochemicals, volatiles, and sensory qualities in black and green tea prepared from the same tea leaves, and compared the suitability of preparing decaffeinated green and black teas using SCD. The results showed that the SCD could remove 98.2 and 97.1% of the caffeine in green and black tea, respectively. However, it can cause further losses of phytochemicals in green and black teas, specifically the loss of epigallocatechin gallate, epigallocatechin, epicatechin gallate, and gallocatechin gallate in green tea and the loss of theanine and arginine in green and black teas. After the decaffeination, both green and black teas lost some volatiles but also generated new volatiles. Especially, the fruit/flower-like aroma, ocimene, linalyl acetate, geranyl acetate, and D-limonene, were generated in the decaffeinated black tea, while herbal/green-like aroma, β-cyclocitral, 2-ethylhexanol, and safranal, were generated in the decaffeinated green tea. The overall acceptance of decaffeinated green tea decreased due to the substantial reduction in bitterness and astringency, while the overall acceptance of decaffeinated black tea significantly increased. Therefore, SCD is more suitable for the preparation of decaffeinated black tea.
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Affiliation(s)
- Jie Wang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Ying Zhang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Yan Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Shaorong Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Linying Yuan
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Yingfu Zhong
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Xiuhong Wu
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Juan Yang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Ze Xu
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
- Correspondence:
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14
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Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS. Foods 2022; 11:foods11192964. [PMID: 36230044 PMCID: PMC9562185 DOI: 10.3390/foods11192964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/19/2022] [Indexed: 11/21/2022] Open
Abstract
Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to the aroma of Shandong matcha. Three grades of Shandong matcha and corresponding tencha material were firstly tested with sensory evaluation, and the volatile components were extracted with headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) and analyzed using GC–MS. The sensory evaluation results showed that high-grade matcha (M-GS) had prominent seaweed-like, fresh and roasted notes, whereas medium and low-grade matcha (M-G1, M-G2) were gradually coupled with grassy, fatty and high-fired aromas. GC–MS results showed that in the HS-SPME method, heterocyclic compounds (45.84–65.35%) were the highest in Shandong matcha, followed by terpenoids (7.44–16.92%) and esters (6.91–15.27%), while in the safe method, esters were the highest (12.96–24.99%), followed by terpenoids (10.76–25.09%) and heterocyclic compounds (12.12–17.07%). As a whole, the composition of volatile components between M-G1 and M-G2 is relatively close, and there are more differences in volatile components between them and M-GS. The volatile components unique to M-GS were screened using the odor activity value (OAV) evaluation method, with components such as 3-methyl-2-butene-1-thiol, 3-ethyl-Phenol, 2-thiophenemethanethiol, 2,4-undecadienal, (E,E)-2,6-nonadienal, (E,Z)- being evaluated. There were other differentially volatile components, that is, volatile components that coexist in the three grades of matcha, but with different concentrations and proportions. M-G1 and M-G2 contained more volatile substances with high-fired aroma, such as 2-ethyl-3-methyl-pyrazine, coumarin and 5,6,7,8-tetrahydroquinoxaline. The grinding process not only changes the appearance of tencha, but also increases the content of volatile components of matcha as a whole, enhancing the aroma and flavor characteristics of matcha. In this study, the contents of 24 volatile components in matcha were mainly increased, such as benzene, (2,2-dimethoxyethyl)-, cis-7-decen-1-al, safranal and fenchyl acetate. The dual factors of material tencha and matcha grinding technology are indispensable in forming the differences in aroma and flavor of Shandong matcha at different levels.
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15
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Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 69] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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16
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Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis. Food Chem 2022; 378:132058. [PMID: 35032805 DOI: 10.1016/j.foodchem.2022.132058] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/06/2021] [Accepted: 01/03/2022] [Indexed: 11/04/2022]
Abstract
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
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Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Manman Gao
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yang Qiao
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jianxun Li
- Agricultural Processing Institute, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Huiling Zhang
- College of Food and Wine, Ningxia University, Yinchuan 750021, PR China.
| | - Hong Wang
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin 644000, PR China
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17
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Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars. Molecules 2022; 27:molecules27092809. [PMID: 35566160 PMCID: PMC9100887 DOI: 10.3390/molecules27092809] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volatiles (134.75 μg/g) among green tea samples, while ‘Jinguanyin’ black tea contained the highest content of total volatiles (1908.05 μg/g) among black tea samples. The principal component analysis study showed that ‘Chunyu2’ and ‘Jinguanyin’ green teas and ‘Chunyu2’ black tea were characterized by the abundant presence of certain alcohols with floral aroma, while ‘Jinguanyin’ black tea was discriminated due to the high levels of certain alcohols, esters, and aldehydes. A total of 27 shared volatiles were present in different tea samples, and the contents of 7 floral odorants in dry teas had correlations with those in fresh tea leaves (p < 0.05). Thus, the tea cultivar is crucial to the floral scent of dry tea, and these seven volatiles could be promising breeding indices.
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18
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Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC-TOFMS and Multivariate Data Analysis. Foods 2022; 11:foods11091228. [PMID: 35563951 PMCID: PMC9102106 DOI: 10.3390/foods11091228] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/22/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography−time-of-flight mass spectrometry (GC × GC−TOFMS) and multivariate data analysis. A total of 241 volatiles was identified, comprising 49 aldehydes, 40 esters, 29 alcohols, 34 ketones, 30 aromatics, 24 alkenes, 17 alkanes, 13 furans, and 5 other compounds. A total of 27 volatiles had average relative odor activity values (rOAVs) greater than 1, among which (E)-β-ionone, (E,Z)-2,6-nonadienal, and 1-octen-3-one exhibited the highest values. According to the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2FC| > 1, 61 discriminatory volatile compounds were screened out, of which 26 substances were shared in the shaking stage (FL vs. S1, S1 vs. S2, S2 vs. S3). The results of the orthogonal partial least squares discriminate analysis (OPLS-DA) differentiated the influence of shaking, fermentation, and drying processes on the formation of volatile compounds in SBT. In particular, (Z)-3-hexenol, (Z)-hexanoic acid, 3-hexenyl ester, (E)-β-farnesene, and indole mainly formed in the shaking stage, which promoted the formation of the floral and fruity flavor of black tea. This study enriches the basic theory of black tea flavor quality and provide the theoretical basis for the further development of aroma quality control.
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19
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Niu Y, Ma Y, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants. Molecules 2022; 27:1631. [PMID: 35268731 PMCID: PMC8911931 DOI: 10.3390/molecules27051631] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 02/26/2022] [Accepted: 02/27/2022] [Indexed: 11/16/2022] Open
Abstract
Jinjunmei (JJM), Keemun (KM), and Dianhong (DH) are the representative black teas in China, and they have always been favored by consumers. In this study, we aim to obtain the aroma characteristic information of volatile components in black tea samples through headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and gas chromatography-mass spectrometry combined with gas chromatography-olfactometry technology. The results showed that 70 compounds including α-methylbenzyl alcohol (isomer of β-phenylethanol) were identified as odorants. Among them, 39 compounds such as linalool and geraniol showed a high degree of aroma contribution. Furthermore, the Feller's additive model was used to explore the perceptual interactions among the methyl salicylate and the floral compounds (10 groups): five groups of binary compounds showed masking effect after mixing, one group showed additive effect, and four groups showed synergistic effect. The ratio (R) was compared with the aroma index (n) of Steven's law, which found a high-fitness exponential relationship. The results of this study help to provide additional and new theoretical guidance for improving the aroma quality of black tea.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
| | - Yiwei Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
| | - Wen Xiong
- China Tobacco Yunnan Industrial Co., Ltd., Kunming 650231, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA;
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20
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Tao M, Guo W, Zhang W, Liu Z. Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage. Foods 2022; 11:foods11050628. [PMID: 35267261 PMCID: PMC8909151 DOI: 10.3390/foods11050628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/06/2022] [Accepted: 01/14/2022] [Indexed: 11/17/2022] Open
Abstract
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography−olfactometry−mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.
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Affiliation(s)
- Meng Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenli Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenjun Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: or ; Tel.: +86-182-5609-6628
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21
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Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chem 2022; 368:130803. [PMID: 34403995 DOI: 10.1016/j.foodchem.2021.130803] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 12/30/2022]
Abstract
Hydroxycinnamoyl quinic acids are important phenolic acids in tea, particularly fermented teas. However, there have been fewer studies that have confirmed their taste properties. The aim of this study was to investigate the astringent compounds in Keemun congou black tea (KBT) using a combination of mass spectrometry, turbidity analysis, and sensory evaluation. Turbidity analysis determined that p-coumaroylquinic acids were the astringent contributing compounds in KBT. Moreover, the separated compound D16 was identified as trans-4-O-p-coumaroylquinic acid (trans-4-O-pCoQA) by nuclear magnetic resonance spectroscopy and first confirmed to be the astringent contributing compound in KBT by sensory evaluation. Its astringent threshold concentration was tested to be 38 µM. The trans-4-O-pCoQA content in eight KBT samples of various grades ranged from 40.20 ± 0.15 ~ 65.53 ± 0.22 µM. Turbidity analysis combined with sensory evaluation could be a powerful tool for identifying critical compounds responsible for the astringent taste.
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22
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Xiao M, Zheng F, Xiao M, Qi A, Wang H, Dai Q. Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3688] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mingji Xiao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Fangling Zheng
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Mengxuan Xiao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - An Qi
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Huiqiang Wang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
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23
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Zhang J, Jia H, Zhu B, Li J, Yang T, Zhang ZZ, Deng WW. Molecular and Biochemical Characterization of Jasmonic Acid Carboxyl Methyltransferase Involved in Aroma Compound Production of Methyl Jasmonate during Black Tea Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3154-3164. [PMID: 33666433 DOI: 10.1021/acs.jafc.0c06248] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Methyl jasmonate (MeJA), a volatile organic compound, is a principal flowery aromatic compound in tea. During the processing of black tea, MeJA is produced by jasmonic acid carboxyl methyltransferase (JMT) of the jasmonic acid (JA) substrate, forming a specific floral fragrance. CsJMT was cloned from tea leaves; the three-dimensional structure of CsJMT was predicted. Enzyme activity was identified, and protein purification was investigated. Site-directed deletions revealed that N-10, S-22, and Q-25 residues in the beginning amino acids played a key functional role in enzyme activity. The expression patterns of CsJMT in tea organs differed; the highest expression of CsJMT was observed in the fermentation process of black tea. These results aid in further understanding the synthesis of MeJA during black tea processing, which is crucial for improving black tea quality using specific fragrances and could be applied to the aromatic compound regulation and tea breeding improvement in further studies.
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Affiliation(s)
- Jing Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Huiyan Jia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Biying Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Junyao Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Tianyuan Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Zheng-Zhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
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