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Zheng Y, Li Y, Pan L, Guan M, Yuan X, Li S, Ren D, Gu Y, Liang M, Yi L. Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation. Food Chem 2024; 442:138472. [PMID: 38278105 DOI: 10.1016/j.foodchem.2024.138472] [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: 10/19/2023] [Revised: 01/08/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
Anaerobically fermented pickled tea (PT) can be produced by spontaneous fermentation (SF) or yeast-enhanced fermentation (YF). Aroma and taste characteristics of PT during YF and SF were investigated using sensory evaluation, odour activity, aroma character impact values, HS-SPME-GC-MS, UPLC-QQQ-MS/MS, and spectrophotometry, annotating 198 volatile and 115 non-volatile components. The main contributing volatile components were β-ionone, and 1-octanol, promoted by YF and SF, and yielding floral and fruity aromas respectively. Additionally, compared with SF, YF promoted the formation of citronellol yielding a floral aroma, inhibited the stale aroma of methoxybenzenes, and reduced bitter, astringent, and sour tastes. Furthermore, partial least-squares regression analysis identified the main components related to the 'acides aroma' of PT as linalool oxide, n-decanoic acid, hexanoic acid, 3,7-dimethyl-2,6-octadienoic acid, 3-methyl-1-dodecyn-3-ol, and nerolidol. This application could be used as methodology for the comprehensive analysis of tea aroma and taste and these results can act as guidelines for PT production and quality control.
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Affiliation(s)
- Yaru Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Yingcai Li
- Kunming Institute for Food and Drug Control, Kunming 650032, PR China
| | - Lianyun Pan
- Yunnan Key Laboratory of Tea Science, Tea Research Institute of Yunnan Academy of Agricultural Sciences, Kunming 650221, PR China
| | - Mengdi Guan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Xiaoping Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
| | - Mingzhi Liang
- Yunnan Key Laboratory of Tea Science, Tea Research Institute of Yunnan Academy of Agricultural Sciences, Kunming 650221, PR China.
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
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