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Cui J, Katsuno T, Totsuka K, Ohnishi T, Takemoto H, Mase N, Toda M, Narumi T, Sato K, Matsuo T, Mizutani K, Yang Z, Watanabe N, Tong H. Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1151-7. [PMID: 26805704 DOI: 10.1021/acs.jafc.5b05072] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
A recently developed method enabled us to simultaneously characterize and quantitate glycosidically bound volatiles (GBVs) at picomole levels using liquid chromatography-mass spectrometry (LC-MS). On the basis of the analytical data it is possible to screen tea varieties most suitable for black tea processing, in which higher concentrations of primeverosides accumulate. The primeverosides decreased at the rolling step in black tea processing, whereas the glucopyranosides did not change much. The total contents of GBVs gradually increased at the withering steps and then remarkably increased after the fixing step at 230 °C, during oolong tea processing. The presence of 6'-O-malonyl ester type β-D-glucopyranosides in the tea samples suggested a contribution to the increment in glucopyranosides during oolong tea processing. The method was also used to analyze GBVs and their derivatives to understand their possible role in the metabolic pathway of tea.
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Affiliation(s)
- Jilai Cui
- College of Food Science, Southwest University , No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
- Graduate School of Science and Technology, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Tsuyoshi Katsuno
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center , 1709-11 Kurasawa, Kikugawa, Shizuoka 439-0002, Japan
| | - Kojiro Totsuka
- Graduate School of Agriculture, Shizuoka University , 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan
| | - Toshiyuki Ohnishi
- Graduate School of Agriculture, Shizuoka University , 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan
- Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan
| | - Hiroyuki Takemoto
- Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan
| | - Nobuyuki Mase
- Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Mitsuo Toda
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Tetsuo Narumi
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Kohei Sato
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Testuaki Matsuo
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Kenta Mizutani
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Ziyin Yang
- Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Naoharu Watanabe
- Graduate School of Science and Technology, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
- Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan
| | - Huarong Tong
- College of Food Science, Southwest University , No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
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