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Tang M, Liao X, Xu M, Zhang J, Wu X, Wei M, Jin S, Zheng Y, Ye N. Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis 'Jinmudan'). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39291387 DOI: 10.1002/jsfa.13890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 08/31/2024] [Accepted: 08/31/2024] [Indexed: 09/19/2024]
Abstract
BACKGROUND Jinmudan (JMD) is a high-aroma variety widely cultivated in China. The current study primarily focuses on the key volatile metabolites in JMD black and oolong teas, and investigates the impact of processing technologies on the aroma quality of JMD tea. However, few studies have explored the suitability of JMD for producing a certain type of tea or the characteristic quality differences among various JMD teas using multivariate statistical analysis methods. RESULTS The principal volatile metabolites contributing to the floral quality of JMD tea are linalool, geraniol, indole and phenethyl alcohol. In JMD black tea (BT), the key volatile metabolites include methyl salicylate, geraniol, (E)-β-ocimene and phenethyl alcohol. In JMD oolong tea (OT), the key volatile metabolites include indole, linalyl valerate and phenethyl alcohol. In JMD yellow tea (YT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD white tea (WT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD green tea (GT), the key volatile metabolites include (E)-β-ocimene, indole and geraniol. Comparative analysis and KEGG pathway enrichment analysis revealed that flavonoid biosynthesis is the primary metabolic pathway responsible for the taste differences among various tea types. GT exhibited higher levels of phloretin, dihydromyricetin and galangin. The contents of vitexin, tricetin in YT were relatively higher. The contents of aromadendrin and naringenin in BT were higher, while OT contained higher levels of kaempferol. Additionally, WT showed higher contents of 3-O-acetylpinobanksin and 3,5,7-pinobanksin. CONCLUSION This study explained the reasons for the quality differences of different JMD tea and provided a reliable theoretical basis for the adaptability of JMD tea. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mengting Tang
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
- Wuyi University, Tea Industry International Research Center, Wuyishan, China
| | - Xiansheng Liao
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
| | - Mengting Xu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
| | - Jianming Zhang
- Wuyi University, Tea Industry International Research Center, Wuyishan, China
| | - Xianshou Wu
- Fujian Qianqian Yiye Tea Technology Co., Ltd, Shouning, China
| | - Mingxiu Wei
- Shouning County Tea Industry Development Center, Shouning, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
| | - Yucheng Zheng
- Wuyi University, Tea Industry International Research Center, Wuyishan, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
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Babin É, Vigneau E, Antignac JP, Le Bizec B, Cano-Sancho G. Opportunities offered by latent-based multiblock strategies to integrate biomarkers of chemical exposure and biomarkers of effect in environmental health studies. CHEMOSPHERE 2024; 361:142465. [PMID: 38810805 DOI: 10.1016/j.chemosphere.2024.142465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/07/2024] [Accepted: 05/26/2024] [Indexed: 05/31/2024]
Abstract
Modern environmental epidemiology benefits from a new generation of technologies that enable comprehensive profiling of biomarkers, including environmental chemical exposure and omic datasets. The integration and analysis of large and structured datasets to identify functional associations is constrained by computational challenges that cannot be overcome using conventional regression methods. Some extensions of Partial Least Squares (PLS) regression have been developed to efficently integrate multiple datasets, including Multiblock PLS (MB-PLS) and Sequential and Orthogonalized PLS; however, these approaches remain seldom applied in environmental epidemiology. To address that research gap, this study aimed to assess and compare the applicability of PLS-based multiblock models in an observational case study, where biomarkers of exposure to environmental chemicals and endogenous biomarkers of effect were simultaneously integrated to highlight biological links related to a health outcome. The methods were compared with and without sparsity coupling two metrics to support the variable selection: Variable Importance in Projection (VIP) and Selectivity Ratio (SR). The framework was applied to a case-study dataset mimicking the structure of 36 environmental exposure biomarkers (E-block), 61 inflammation biomarkers (M-block), and their relationships with the gestational age at delivery of 161 mother-infant pairs. The results showed an overall consistency in the selected variables across models, although some specific selection patterns were identified. The block-scaled concatenation-based approaches (e.g. MB-PLS) tended to select more variables from the E-block, while these methods were unable to identify certain variables in the M-block. Overall, the number of variables selected using the SR criterion was higher than using the VIP criterion, with lower predictive performances. The multiblock models coupled to VIP, appeared to be the methods of choice for identifying relevant variables with similar statistical performances. Overall, the use of multiblock PLS-based methods appears to be a good strategy to efficiently support the variable selection process in modern environmental epidemiology.
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Guo L, Xie C, Zhao F, Zhang Y, Lin Z. Comparison of Volatile Compounds among Four Types of Teas Analyzed Using Gas Chromatography-Ion Mobility Spectrometry. Foods 2024; 13:2043. [PMID: 38998549 PMCID: PMC11241802 DOI: 10.3390/foods13132043] [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: 05/31/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Gas chromatography-ion mobility spectrometry (GC-IMS) is a smart method that has been applied to determine the volatile compounds in Chinese teas, but its use in comparing the volatile compounds of different types of tea has not been mentioned. In this study, the volatile compounds found in four types of samples (green, yellow, white, and black teas) made with fresh leaves of Camellia sinensis (L.) Kuntze 'Zhongcha 111' were analyzed using GC-IMS. The results showed that 93 volatile compounds were identified from our tea samples and that the average volume of aldehydes was higher than that for other compounds, especially in white tea. The different samples were successfully categorized using multivariate statistical analysis. Using partial least squares discriminant analysis (PLS-DA), we found 15 key compounds, including four differential components: (E)-2-hexenal, 2-furanmethanethio, 2-hexanol, and 1-octene. There were 29 common components, and their total content reached 386.0 μg/g. Moreover, the 3-methyl-2-butenal and dimethyl disulfide detected in the four samples were also differential compounds, varying according to the manufacturing technology. Thus, this study demonstrates that different types of teas can be discriminated easily using GC-IMS and that this is helpful to shorten the time for improving tea quality and developing new products.
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Affiliation(s)
- Li Guo
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (C.X.); (Y.Z.); (Z.L.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chenxi Xie
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (C.X.); (Y.Z.); (Z.L.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Feng Zhao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (C.X.); (Y.Z.); (Z.L.)
| | - Yue Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (C.X.); (Y.Z.); (Z.L.)
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (C.X.); (Y.Z.); (Z.L.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Wang Z, Liang Y, Gao C, Wu W, Kong J, Zhou Z, Wang Z, Huang Y, Sun W. The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging. Food Chem 2024; 436:137705. [PMID: 37839126 DOI: 10.1016/j.foodchem.2023.137705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 09/02/2023] [Accepted: 10/07/2023] [Indexed: 10/17/2023]
Abstract
This study explored the sensory characteristics, metabolites and antioxidant capability of aged Jinhua white tea (AJWT) over different years of aging and revealed the transformation mechanism of these characteristics during the long-term aging process. The flavor wheel of AJWT was constructed, and its unique flavor was dominated by mellowness, smoothness, a fungus fragrance, and a stale flavor. The high content of theabrownine, soluble sugar, flavonoids and 25 aroma components made important contributions to the formation of the unique flavor of the AJWT, and their content significantly increased during the long-term aging process of 5-10 years. This was related to the microbial bioconversion, the oxidative degradation of catechins, the hydrolysis of flavonosides and the decomposition of polysaccharides. Contrary to folk experience, AJWT had weak comprehensive antioxidant capacity, mainly due to its low content of tea polyphenols, catechin components and caffeine, which decreased significantly during the long-term aging of 5-10 years.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yilin Liang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weiwei Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiumei Kong
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihua Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China.
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Zheng Y, Chen P, Zheng P, Chen J, Sun B, Liu S. Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea ( Camellia sinensis cv. Yashixiang Dancong) in Winter. Foods 2024; 13:160. [PMID: 38201188 PMCID: PMC10778534 DOI: 10.3390/foods13010160] [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: 12/10/2023] [Revised: 12/25/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Winter dry tea (WDT) exhibits a more intense and lasting aroma compared to dry tea from other seasons; however, this conclusion is solely based on sensory outcomes and lacks corroborative theoretical evidence. Our study aimed to analyze the aroma compounds in WDT and investigate the causes behind the formation of WDT's aroma by analyzing the volatile organic compounds (VOCs) in WDT, spring dry tea (SDT), winter fresh leaves (WFLs) and spring fresh leaves (SFLs) by gas chromatography-mass spectrometry (GC-MS), complemented by an analysis of gene expression pertinent to WFLs and SFLs by using transcriptomic analysis. The results revealed a significant increase in total VOCs in WDT compared to SDT, with WDT exhibiting distinct woody aromas as indicated by a higher α-muurolene content. In WFL, the contents of aldehydes and ketones were richer than those in SFL. Notably, the study found that UDP-glycosyltransferase genes in WFLs were significantly up-regulated, potentially promoting the synthesis of terpene glycosides. These terpene glycosides can release terpene aroma compounds during processing, contributing significantly to the intense and lasting aroma of WDT. Overall, this research provides valuable insights into the mechanism behind aroma formation in Guangdong oolong tea harvested during winter.
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Affiliation(s)
| | | | | | | | | | - Shaoqun Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (Y.Z.); (P.C.); (P.Z.); (J.C.); (B.S.)
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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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Qin X, Zhou J, He C, Qiu L, Zhang D, Yu Z, Wang Y, Ni D, Chen Y. Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi. Food Chem X 2023; 19:100809. [PMID: 37780350 PMCID: PMC10534183 DOI: 10.1016/j.fochx.2023.100809] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/12/2023] [Accepted: 07/21/2023] [Indexed: 10/03/2023] Open
Abstract
Nine tea cultivars planted in Enshi were selected and processed into "Lichuan black tea". Sensory evaluation showed that cultivar had the greatest influence on taste and aroma quality, including sweetness, umami and concentration of taste, as well as sweet and floral fragrances of aroma. The non-volatile and volatile components were identified by UPLC-Q-TOF/MS and GC-MS, and PCA analysis showed good separation between cultivars, which could cause the difference in quality. Baiyaqilan, Meizhan and Echa 10 had a floral aroma, with obvious difference in their aromatic composition from other cultivars. Moreover, Echa 10 also had a strong sweet aroma. The key aroma components in Echa 10 (with the largest cultivation area) were further investigated by GC-O-MS combined with odor activity value (OAV) analysis, included β-damascenone, phenylethylaldehyde, nonenal, geraniol, linalool, jasmonone, (E)-2-nonenal, β-cyclocitral, (E)-β-ocimene, methyl salicylate, β-ionone, 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene, citral, β-myrcene, nerol, phenethyl alcohol, benzaldehyde, hexanal, nonanoic acid, and jasmin lactone.
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Affiliation(s)
- Xinxue Qin
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Jingtao Zhou
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Chang He
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Li Qiu
- Lichuan Xingdoushan Black Tea Co., Ltd, Lichuan, Hubei 445000, People’s Republic of China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
- College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Yu Wang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
- College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
- College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
- College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
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Tang P, Wang JQ, Wang YF, Jin JC, Meng X, Zhu Y, Gao Y, Xu YQ. Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas. Front Nutr 2023; 10:1234807. [PMID: 37645629 PMCID: PMC10461629 DOI: 10.3389/fnut.2023.1234807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 07/18/2023] [Indexed: 08/31/2023] Open
Abstract
Introduction In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile. Methods In this study, the flavor metabolic profiles of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail. Results and Discussion The results revealed that a total of 3,128 metabolites were detected in the three teas. Based on the criteria of variable importance in the project >1 and fold change ≥2 or ≤ 0.5, 761 non-volatile metabolites and 509 volatile metabolites were filtered as differential metabolites. Many differential non-volatile metabolites belonged to flavonoids, phenolic acids, and terpenoids. Floral, fruity and herbaceous volatile metabolites were significantly up-regulated in Chloranthus spicatus scented Congou black tea while sweet and fruity volatile metabolites were significantly down-regulated in Osmanthus fragrans (Thunb.) Lour. scented Congou black tea. The results contribute to a better understanding of the scenting techniques on the flavor quality of scented black teas and provide some information on the flavor chemistry theory of scented black teas.
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Affiliation(s)
- Ping Tang
- Hangzhou Vocational & Technical College, Hangzhou, China
| | - Jie-Qiong Wang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou, China
- College of Food Science, Southwest University, Chongqing, China
| | - Yong-Feng Wang
- Jingdezhen Jin Gui Yuan Agricultural Development Co Ltd, Jingdezhen, China
| | - Jian-Chang Jin
- College of Biological and Environmental Engneering, Zhejiang Shuren University, Hangzhou, China
| | - Xin Meng
- College of Food and Health, Zhejiang A&F University, Hangzhou, China
| | - Yan Zhu
- College of Food and Health, Zhejiang A&F University, Hangzhou, China
| | - Ying Gao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yong-Quan Xu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou, China
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Kharbach M, Alaoui Mansouri M, Taabouz M, Yu H. Current Application of Advancing Spectroscopy Techniques in Food Analysis: Data Handling with Chemometric Approaches. Foods 2023; 12:2753. [PMID: 37509845 PMCID: PMC10379817 DOI: 10.3390/foods12142753] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/30/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
In today's era of increased food consumption, consumers have become more demanding in terms of safety and the quality of products they consume. As a result, food authorities are closely monitoring the food industry to ensure that products meet the required standards of quality. The analysis of food properties encompasses various aspects, including chemical and physical descriptions, sensory assessments, authenticity, traceability, processing, crop production, storage conditions, and microbial and contaminant levels. Traditionally, the analysis of food properties has relied on conventional analytical techniques. However, these methods often involve destructive processes, which are laborious, time-consuming, expensive, and environmentally harmful. In contrast, advanced spectroscopic techniques offer a promising alternative. Spectroscopic methods such as hyperspectral and multispectral imaging, NMR, Raman, IR, UV, visible, fluorescence, and X-ray-based methods provide rapid, non-destructive, cost-effective, and environmentally friendly means of food analysis. Nevertheless, interpreting spectroscopy data, whether in the form of signals (fingerprints) or images, can be complex without the assistance of statistical and innovative chemometric approaches. These approaches involve various steps such as pre-processing, exploratory analysis, variable selection, regression, classification, and data integration. They are essential for extracting relevant information and effectively handling the complexity of spectroscopic data. This review aims to address, discuss, and examine recent studies on advanced spectroscopic techniques and chemometric tools in the context of food product applications and analysis trends. Furthermore, it focuses on the practical aspects of spectral data handling, model construction, data interpretation, and the general utilization of statistical and chemometric methods for both qualitative and quantitative analysis. By exploring the advancements in spectroscopic techniques and their integration with chemometric tools, this review provides valuable insights into the potential applications and future directions of these analytical approaches in the food industry. It emphasizes the importance of efficient data handling, model development, and practical implementation of statistical and chemometric methods in the field of food analysis.
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Affiliation(s)
- Mourad Kharbach
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
- Department of Computer Sciences, University of Helsinki, 00560 Helsinki, Finland
| | - Mohammed Alaoui Mansouri
- Nano and Molecular Systems Research Unit, University of Oulu, 90014 Oulu, Finland
- Research Unit of Mathematical Sciences, University of Oulu, 90014 Oulu, Finland
| | - Mohammed Taabouz
- Biopharmaceutical and Toxicological Analysis Research Team, Laboratory of Pharmacology and Toxicology, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, Rabat BP 6203, Morocco
| | - Huiwen Yu
- Shenzhen Hospital, Southern Medical University, Shenzhen 518005, China
- Chemometrics group, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
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Hao Z, Feng J, Chen Q, Lin H, Zhou X, Zhuang J, Wang J, Tan Y, Sun Z, Wang Y, Yu B. Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses. Food Chem X 2023; 18:100710. [PMID: 37397202 PMCID: PMC10314143 DOI: 10.1016/j.fochx.2023.100710] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 05/04/2023] [Accepted: 05/05/2023] [Indexed: 07/04/2023] Open
Abstract
White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microextraction (HS-SPME)-gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) and chemometrics to explore the key volatiles making milk-flavored white tea taste milky. Sixty-seven volatiles were identified, with 7 volatiles (OAV > 1 and VIP > 1) were characterized as the typical aromas. Green and light fruity scent volatiles, such as methyl salicylate, benzyl alcohol, and phenylethyl alcohol, were richer in TFs than MFs. Strong fruity and cheese aromas, such as dihydro-5-pentyl-2(3H)-furanone, 2-pentyl-furan, (E)-6,10-dimethyl-5,9-undecadien-2-one, and hexanal, were more abundant in MFs than TFs. Dihydro-5-pentyl-2(3H)-furanone, recognized as coconut and creamy aroma, should be the essential volatile for milky flavor. Also, (E)-6,10-dimethyl-5,9-undecadien-2-one and 2-pentyl-furan may contribute to the milk scent formation.
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Affiliation(s)
- Zhilong Hao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
- Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, Fujian, China
| | - Jiao Feng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Qianlian Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Hongzheng Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xiaohong Zhou
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’an, Hangzhou 311300, Zhejiang, China
| | - Jiayun Zhuang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jinyuan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yanping Tan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Zhilin Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yanfei Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’an, Hangzhou 311300, Zhejiang, China
| | - Bugui Yu
- Zhenghe Ruiming Tea Co., LTD, Zhenghe 353600, Fujian, China
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11
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Rong Y, Xie J, Yuan H, Wang L, Liu F, Deng Y, Jiang Y, Yang Y. Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS. Food Chem X 2023; 18:100693. [PMID: 37397226 PMCID: PMC10314134 DOI: 10.1016/j.fochx.2023.100693] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/15/2023] [Accepted: 04/22/2023] [Indexed: 07/04/2023] Open
Abstract
Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were investigated by combining gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). GC-E-Nose combined with partial least squares-discriminant analysis (PLS-DA) realized the rapid discrimination of Pu-erh tea with different storage time (R2Y = 0.992, Q2 = 0.968). There were 43 and 91 volatile compounds identified by GC-MS and GC-IMS, respectively. A satisfactory discrimination (R2Y = 0.991, and Q2 = 0.966) was achieved by using PLS-DA based on the volatile fingerprints of GC-IMS. Moreover, according to the multivariate analysis of VIP > 1.2 and univariate analysis of p < 0.05, 9 volatile components such as linalool and (E)-2-hexenal were selected as key variables to distinguish Pu-erh teas with different storage years. The results provide theoretical support for the quality control of Pu-erh tea.
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Affiliation(s)
- Yuting Rong
- Yunnan Shuangjiang Mengku Tea Co., Ltd., Lincang 677000, China
| | - Jialing Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Lilei Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Fuqiao Liu
- Yunnan Shuangjiang Mengku Tea Co., Ltd., Lincang 677000, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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12
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Zhang S, Jiang X, Li C, Qiu L, Chen Y, Yu Z, Ni D. Effect of Fermentation Humidity on Quality of Congou Black Tea. Foods 2023; 12:foods12081726. [PMID: 37107521 PMCID: PMC10138149 DOI: 10.3390/foods12081726] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
This study investigated the effect of different fermentation humidities (55%, 65%, 75%, 85% and 95%) on congou black tea quality and bioactivity. Fermentation humidity mainly affected the tea's appearance, aroma and taste quality. The tea fermented at low humidity (75% or below) showed a decrease in tightness, evenness and moistening degree, as well as a heavy grassy and greenish scent, plus a green, astringent and bitter taste. The tea fermented at a high humidity (85% or above) presented a sweet and pure aroma, as well as a mellow taste, plus an increase of sweetness and umami. With increasing fermentation humidity, the tea exhibited a drop in the content of flavones, tea polyphenols, catechins (EGCG, ECG) and theaflavins (TF, TF-3-G), contrasted by a rise in the content of soluble sugars, thearubigins and theabrownins, contributing to the development of a sweet and mellow taste. Additionally, the tea showed a gradual increase in the total amount of volatile compounds and in the content of alcohols, alkanes, alkenes, aldehydes, ketones and acids. Moreover, the tea fermented at a low humidity had stronger antioxidant activity against 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and a higher inhibiting capability on the activities of α-amylase and α-glucosidase. Overall results indicated the desirable fermentation humidity of congou black tea should be 85% or above.
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Affiliation(s)
- Sirui Zhang
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Chen Li
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Li Qiu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Zhi Yu
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
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13
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Zhang S, Liu S, Li H, Luo L, Zeng L. Identification of the key phytochemical components responsible for sensory characteristics of Hunan fuzhuan brick tea. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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14
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Lv J, Lin X, Liu M, Yan X, Liang H, Ji C, Li S, Zhang S, Chen Y, Zhu B. Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation. Food Chem 2023; 402:134213. [DOI: 10.1016/j.foodchem.2022.134213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 08/20/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
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15
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Zhao H, Xue D, Zhang L. Electrochemical fingerprints identification of tea based on one-dimensional convolutional neural network. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01812-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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Zhang J, Wang C, Wang J, Yang Y, Han K, Bakpa EP, Li J, Lyu J, Yu J, Xie J. Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper ( Capsicum annuum L.). Front Nutr 2023; 9:1027605. [PMID: 36704799 PMCID: PMC9871545 DOI: 10.3389/fnut.2022.1027605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 12/22/2022] [Indexed: 01/12/2023] Open
Abstract
The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature fruit stage. The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation (p < 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content. Citric acid was the major organic acid in peppers, accounting for 39.10-63.55% of the total organic acids, followed by quininic acid. The average oxalic acid content of smooth peppers was 26.19% higher than that of wrinkled peppers. The pungency of wrinkled pepper fruits ranged from 1748.9 to 25529.4 SHU, which can be considered slightly to very spicy, while the four smooth varieties ranged between 866.63 and 8533.70 SHU, at slightly to moderately spicy. A total of 199 volatile compounds were detected in the 19 pepper varieties. The average volatile content of wrinkled pepper was 39.79% higher than that of smooth pepper. Twenty-nine volatile compounds, including 14 aldehydes, four alcohols, three esters, three ketones, two furans, one pyrazine, one acid, and one phenol, contributed to the fragrance of peppers and could be regarded as aroma-active compounds, with 2-isobutyl-3-methoxypyrazine being the major contributor among the 19 pepper varieties. Wrinkled pepper can be confidently distinguished from smooth pepper and is of superior quality. The current findings outlined the major texture-related characteristics of pepper as well as the main aroma-active compounds, providing valuable information for pepper quality breeding and consumer guidelines.
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Affiliation(s)
- Jing Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Cheng Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Junwen Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yan Yang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Kangning Han
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | | | - Jing Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China,State Key Laboratory of Aridland Corp Science, Gansu Agricultural University, Lanzhou, China
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China,*Correspondence: Jianming Xie,
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17
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Sun Y, Fu Y, Chen R, Zhang Y, Liao T, Xi H, Sun S, Cheng Z. Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2136761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Affiliation(s)
- Yanzhi Sun
- Department of Natural Medicine, School of Pharmacy, Fudan University, Shanghai, China
| | - Yingjie Fu
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Rirong Chen
- Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Yipeng Zhang
- Technology Center, China Tobacco Yunnan Industrial Company, Kunming, China
| | - Tougen Liao
- Technology Center, China Tobacco Yunnan Industrial Company, Kunming, China
| | - Hui Xi
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Shihao Sun
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Zhihong Cheng
- Department of Natural Medicine, School of Pharmacy, Fudan University, Shanghai, China
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18
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GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing. SEPARATIONS 2022. [DOI: 10.3390/separations10010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 °C/24 h (room temperature) and 98 °C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.
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19
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Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea. Foods 2022; 12:foods12010027. [PMID: 36613243 PMCID: PMC9818532 DOI: 10.3390/foods12010027] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/04/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022] Open
Abstract
Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA. A total of 103 volatiles were identified in yellow teas by HS-SPME/GC-MS analysis. Using multivariate analysis and OAVs, forty-seven aroma compounds were identified as key aroma compounds for the formation of different aroma types of yellow teas. Among them, 8, 14, 7, and 18 key aroma compounds played an important role in the formation of aroma characteristics of floral fragrance, high-fired fragrance, fresh fragrance, and corn-like fragrance types of yellow teas, respectively. Furthermore, PLS analysis revealed that 12 aroma compounds were the key contributors to the 'floral and fruity' and 'sweet' attributes, five aroma compounds contributed to the 'roasted' attribute, and four aroma compounds related to the 'fresh' and 'grassy' attributes. This study provides new insights into the aroma characteristics formation of different aroma types of yellow teas and will provide a valuable theoretical basis for improving the flavor quality of yellow tea during the manufacturing process.
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20
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Wang Z, Wang Z, Dai H, Wu S, Song B, Lin F, Huang Y, Lin X, Sun W. Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea. Front Nutr 2022; 9:1092048. [PMID: 36601074 PMCID: PMC9806140 DOI: 10.3389/fnut.2022.1092048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022] Open
Abstract
Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1-5 years of storage, the esters content was the highest during 7-13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhihua Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Shaoling Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bo Song
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Fuming Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Yan Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Xingchen Lin
- Fujian Ming Shan Tea Industry Co., Ltd., Fuding, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,*Correspondence: Weijiang Sun ✉
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21
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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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22
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Niu Y, Zhang Y, Xiao Z, Zhu J, Zhang F, Chen F. Release effect of aroma compounds of Keemun black tea brewed with deuterium-depleted water with different deuterium content. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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23
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Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5399-5410. [PMID: 35332546 DOI: 10.1002/jsfa.11893] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 10/21/2021] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. RESULTS Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. CONCLUSION The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
- Huazhong Agricultural University, Wuhan, China
| | - Guiyi Guo
- Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, China
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lin Chen
- Department of Tea Science, Zhejiang University, Hangzhou, China
| | - Weiwei Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Jianyong Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Dejiang Ni
- Huazhong Agricultural University, Wuhan, China
| | - Ulrich H Engelhardt
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Heyuan Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
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24
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Kang W, Lin H, Jiang R, Yan Y, Ahmad W, Ouyang Q, Chen Q. Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication. ULTRASONICS SONOCHEMISTRY 2022; 88:106095. [PMID: 35850035 PMCID: PMC9293937 DOI: 10.1016/j.ultsonch.2022.106095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/13/2022] [Accepted: 07/08/2022] [Indexed: 05/26/2023]
Abstract
The current innovative work combines nano-optical sensors with near-infrared spectroscopy for rapid detection and quantification of polyphenols and investigates the potential of the nano-optical sensor based on chemo-selective colorants to detect the dynamic changes in aroma components during the fermentation of tea extract. The procedure examined the influence of different ultrasound-assisted sonication factors on the changes in the consumption rate of polyphenols during the fermentation of tea extract versus non-sonication as a control group. The results showed that the polyphenol consumption rate improved under the ultrasound conditions of 28 kHz ultrasound frequency, 24 min treatment time, and 40 W/L ultrasonic power density. The metal-organic framework based nano-optical sensors reported here have more adsorption sites for enhanced adsorption of the volatile organic compounds. The polystyrene-acrylic microstructure offered specific surface area for the reactants. Besides, the employed porous silica nanospheres with higher porosity administered improved gas enrichment effect. The nano-optical sensor exhibits good performance with a "chromatogram" for the identification of aroma components in the fermentation process of tea extract. The proposed method respectively enhanced the consumption rate of polyphenol by 35.57%, 11.34% and 16.09% under the optimized conditions. Based on the established polyphenol quantitative prediction models, this work demonstrated the feasibility of using a nano-optical sensor to perform in-situ imaging of the fermentation degree of tea extracts subjected to ultrasonic treatment.
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Affiliation(s)
- Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Ruiqi Jiang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Yuqian Yan
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Waqas Ahmad
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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25
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Yin X, Huang J, Huang J, Wu W, Tong T, Liu S, Zhou L, Liu Z, Zhang S. Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113656] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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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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27
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Xuexue Z, Xin H, Youlan J, Chao W, Zhonghua L, Jianan H, Qin L. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea. Food Chem X 2022; 13:100248. [PMID: 35499020 PMCID: PMC9040021 DOI: 10.1016/j.fochx.2022.100248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/25/2022] [Accepted: 02/04/2022] [Indexed: 12/23/2022] Open
Abstract
Aroma characteristics of Fu brick tea were classified into three types. Key aroma compounds in three aroma types of Fu brick tea were identified. Relationship between aroma compounds and aroma attributes was illuminated.
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC–MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-β-ionone, dihydro-β-ionone, (+)-carotol and linalool oxide Ⅱ were the key contributors to the ‘floral and fruity’ attribute, α-terpineol contributed to ‘woody’ and ‘stale’ attributes, and thirteen aroma compounds related to ‘green’ attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea.
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Affiliation(s)
- Zheng Xuexue
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Hong Xin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jin Youlan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Wang Chao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liu Zhonghua
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Huang Jianan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Li Qin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
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28
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Lin J, Liu F, Zhou X, Tu Z, Chen L, Wang Y, Yang Y, Wu X, Lv H, Zhu H, Ye Y. Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1628-1639. [PMID: 34420207 DOI: 10.1002/jsfa.11500] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/24/2021] [Accepted: 08/21/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. The present study comprehensively analyzes metabolites in withered tea leaves at 2-h intervals up to 12 h under red light (630 nm) and dark conditions using ultra performance liquid chromatography-high resolution mass spectrometry (untargeted metabolomics). RESULTS Ninety-four non-volatile compounds are identified and relatively quantified, including amino acids, catechins, dimeric catechins, flavonol glycosides, glycosidically-bound volatiles, phenolic acids and nucleosides. The results show that amino acids, catechins and dimeric catechins are most affected by red light treatment. Ten free amino acids, theaflavins and theasinensin A increase after red light irradiation, whereas epigallocatechin gallate and catechin fall. CONCLUSION The present study provides a comprehensive and systematic profile of the dynamic effects of red light on withering tea and a rationale for its use in tea processing quality control. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiazheng Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Fei Liu
- Tea Research Institute of Sichuan Academy of Agricultural Science, Chengdu, China
| | - Xiaofen Zhou
- Tea Technical Service Station of Wuyi County, Wuyi, China
| | - Zheng Tu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Lin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yuwan Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yunfei Yang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Xun Wu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haowei Lv
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Hongkai Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yang Ye
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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29
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Chai Z, Bi H. Capture and identification of bacteria from fish muscle based on immunomagnetic beads and MALDI-TOF MS. Food Chem X 2022; 13:100225. [PMID: 35498980 PMCID: PMC9039919 DOI: 10.1016/j.fochx.2022.100225] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 01/02/2022] [Accepted: 01/20/2022] [Indexed: 11/12/2022] Open
Abstract
A protocol for the bacterial analysis in fish muscle was developed. Anti-bacterial antibodies modified magnetic beads (MBs) were used to capture bacteria. The bacterial identification accuracy from different complex food matrices was good. The presence of 10 CFU/mL E. coli is still detectable. It is promising to be applied in bacterial analysis to ensure muscle food safety.
In the present study, E. coli was taken as a model bacterium, anti-E. coli functionalized magnetic beads were constructed and used to capture E. coli from aqueous extracts of fish sarcoplasmic protein (FSP) and fish muscle protein of sablefish. The excellency of the reproducibility of the present protocol was demonstrated by capturing E. coli from sablefish FSP extracts. The presence of 10 CFU/mL E. coli is still detectable. A microbial safety test on the surface of fish muscle was successfully performed. The bacterial identification accuracy from samples with different matrices was found to be excellent with RSD = 3%. High specific detection of target bacteria in complex biological samples was testified by spiking Staphylococcus aureus and Klebsiella pneumoniae in samples as interference. Ten biomarker ions were discovered for E. coli’s recognition. It is promising to apply the present protocol in bacterial analysis in muscle food samples to ensure their safety.
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30
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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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31
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Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03930-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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32
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Cui J, Zhai X, Guo D, Du W, Gao T, Zhou J, Schwab WG, Song C. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:279-288. [PMID: 34932338 DOI: 10.1021/acs.jafc.1c06473] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and β-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
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Affiliation(s)
- Jilai Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Danyang Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Wenkai Du
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Ting Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Jie Zhou
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Wilfried G Schwab
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
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33
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SHI X, HONG R, LIN L, WANG X, LI Y, WANG C, NIU B. Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.27222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Xiaodong SHI
- Ministry of Agriculture and Rural Affairs, China; Chengdu University, China
| | - Ru HONG
- Ministry of Agriculture and Rural Affairs, China; Chengdu University, China
| | - Liangzhu LIN
- Ministry of Agriculture and Rural Affairs, China; Chengdu University, China
| | - Xinyu WANG
- Ministry of Agriculture and Rural Affairs, China; Chengdu University, China
| | - Yanjie LI
- Ministry of Agriculture and Rural Affairs, China; Chengdu University, China
| | - Cong WANG
- Ministry of Agriculture and Rural Affairs, China; Chengdu University, China
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34
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Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03911-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Ye F, Qiao X, Gui A, Wang S, Liu P, Wang X, Teng J, Zheng L, Feng L, Han H, Gao S, Zheng P. Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods. Molecules 2021; 26:molecules26216739. [PMID: 34771147 PMCID: PMC8587435 DOI: 10.3390/molecules26216739] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 01/18/2023] Open
Abstract
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Hanshan Han
- Mu Lan Tian Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
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36
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A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110860] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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37
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Yu J, Liu Y, Zhang S, Luo L, Zeng L. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions. Food Chem 2021; 354:129504. [PMID: 33756321 DOI: 10.1016/j.foodchem.2021.129504] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/27/2023]
Abstract
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor-taste interaction in black tea infusions.
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Affiliation(s)
- Jieyao Yu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Yan Liu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Shaorong Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
| | - Liang Zeng
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
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Lin Q, Ni H, Wu L, Weng SY, Li L, Chen F. Analysis of aroma-active volatiles in an SDE extract of white tea. Food Sci Nutr 2021; 9:605-615. [PMID: 33598146 PMCID: PMC7866617 DOI: 10.1002/fsn3.1954] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 10/04/2020] [Accepted: 10/05/2020] [Indexed: 12/15/2022] Open
Abstract
White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation-extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There were 32 volatile compounds identified via gas chromatography-mass spectrometry analysis, and 19 of them had strong fragrance based on the gas chromatography-olfactometry analyzed results. Hexanal, 2-hexenal, cis-3-hexen-1-ol, and camphene were the main contributors to the green note. The floral note was mainly contributed by 2-hexanone, benzeneacetaldehyde, trans-linalool oxide, and linalool, and the sweet note was induced by trans-β-damascenone. The roasted note was mainly contributed by 2-pentyl-furan. The woody note was mainly contributed by trans-α-ionone and trans-β-ionone. Four putative reaction pathways, including amino acid degradation, carotene degradation, Maillard reaction, and glycosides hydrolysis, were figured out to explain the generation of aromatic-active volatiles at high temperatures. This study added our knowledge on tea aroma under cooking as well as other thermal treatments.
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Affiliation(s)
- Qi Lin
- College of Food and BioengineeringJimei UniversityXiamenChina
| | - Hui Ni
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Ling Wu
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Shu Yi Weng
- DAMIN Foodstuff (Zhangzhou) Co., LtdZhangzhouChina
| | - Lijun Li
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Feng Chen
- College of Food and BioengineeringJimei UniversityXiamenChina
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemsonSCUSA
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Yue C, Yang P, Qin D, Cai H, Wang Z, Li C, Wu H. Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1844747] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cuinan Yue
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Puxiang Yang
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Science, Guangzhou, China
| | - Hailan Cai
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Zhihui Wang
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Chen Li
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Science, Guangzhou, China
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Rapid Identification of Different Grades of Huangshan Maofeng Tea Using Ultraviolet Spectrum and Color Difference. Molecules 2020; 25:molecules25204665. [PMID: 33066248 PMCID: PMC7587389 DOI: 10.3390/molecules25204665] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/03/2020] [Accepted: 10/12/2020] [Indexed: 12/31/2022] Open
Abstract
Tea is an important beverage in humans’ daily lives. For a long time, tea grade identification relied on sensory evaluation, which requires professional knowledge, so is difficult and troublesome for laypersons. Tea chemical component detection usually involves a series of procedures and multiple steps to obtain the final results. As such, a simple, rapid, and reliable method to judge the quality of tea is needed. Here, we propose a quick method that combines ultraviolet (UV) spectra and color difference to classify tea. The operations are simple and do not involve complex pretreatment. Each method requires only a few seconds for sample detection. In this study, famous Chinese green tea, Huangshan Maofeng, was selected. The traditional detection results of tea chemical components could not be used to directly determine tea grade. Then, digital instrument methods, UV spectrometry and colorimetry, were applied. The principal component analysis (PCA) plots of the single and combined signals of these two instruments showed that samples could be arranged according to grade. The combined signal PCA plot performed better with the sample grade descending in clockwise order. For grade prediction, the random forest (RF) model produced a better effect than the support vector machine (SVM) and the SVM + RF model. In the RF model, the training and testing accuracies of the combined signal were all 1. The grades of all samples were correctly predicted. From the above, the UV spectrum combined with color difference can be used to quickly and accurately classify the grade of Huangshan Maofeng tea. This method considerably increases the convenience of tea grade identification.
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Chen X, Sun H, Qu D, Yan F, Jin W, Jiang H, Chen C, Zhang Y, Li C, Xu Z. Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (
Camellia sinensis
) using distillation extraction and sensory analysis methods. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3605] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Xiaohua Chen
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Haiyan Sun
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Dong Qu
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Fei Yan
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Wengang Jin
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Hai Jiang
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Chen Chen
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Yifan Zhang
- Inspection and Testing Center of Food and Drug of Hanzhong Hanzhong China
| | - Chongyong Li
- Inspection and Testing Center of Food and Drug of Hanzhong Hanzhong China
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
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42
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Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109512] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109355] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Jin G, Wang Y, Li L, Shen S, Deng WW, Zhang Z, Ning J. Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109216] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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45
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Identification and quantification of key odorants in the world’s four most famous black teas. Food Res Int 2019; 121:73-83. [DOI: 10.1016/j.foodres.2019.03.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 03/06/2019] [Accepted: 03/06/2019] [Indexed: 12/12/2022]
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