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Yang Z, Liu Y, Bai F, Wang J, Gao R, Zhao Y, Xu X. Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat. Food Chem X 2024; 22:101391. [PMID: 38681231 PMCID: PMC11046078 DOI: 10.1016/j.fochx.2024.101391] [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: 12/21/2023] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/01/2024] Open
Abstract
Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat oxidation and improves the overall taste of steamed sturgeon meat. Furthermore, the PLB group identified 52 compounds, and the content of odor substances such as isoamyl alcohol and hexanal was reduced compared with other groups. Finally, lipid substances containing eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) were screened out from 32 kinds of differential phospholipids. Through Pearson correlation analysis, it was observed that certain differential phospholipids such as PC (22:6) and PC (22:5) exhibited varying correlations with odor substances like hexanal and isovaleraldehyde. These findings suggest that PLB specifically affects certain phospholipids, leading to the production of distinct volatile substances through oxidative degradation.
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Affiliation(s)
- Zhuyu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yahui Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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2
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Ouyang J, Jiang R, Chen H, Liu Q, Yi X, Wen S, Huang F, Zhang X, Li J, Wen H, Xiong L, Liu Z, Huang J. Characterization of key odorants in 'Baimaocha' black teas from different regions. Food Chem X 2024; 22:101303. [PMID: 38590631 PMCID: PMC10999827 DOI: 10.1016/j.fochx.2024.101303] [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: 01/03/2024] [Revised: 02/29/2024] [Accepted: 03/16/2024] [Indexed: 04/10/2024] Open
Abstract
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-β-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.
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Affiliation(s)
- Jian Ouyang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Qi Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xiaoqin Yi
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Shuai Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Fangfang Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Juan Li
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Haitao Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Ligui Xiong
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Zhonghua Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Jianan Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
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3
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Ye J, Zhang Q, Li M, Wang Y, Jia M, Hong L, Chen Y, Pang X, Jia X, Wang H. Tea Quality of the Mysterious "Dahongpao Mother Tree" ( Camellia sinensis). Foods 2024; 13:1548. [PMID: 38790849 PMCID: PMC11121314 DOI: 10.3390/foods13101548] [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: 04/24/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.
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Affiliation(s)
- Jianghua Ye
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Qi Zhang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Mingzhe Li
- College of Life Science, Longyan University, Longyan 364012, China
| | - Yuhua Wang
- College of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Miao Jia
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Lei Hong
- College of Life Science, Longyan University, Longyan 364012, China
- College of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yiling Chen
- College of Life Science, Longyan University, Longyan 364012, China
| | - Xiaomin Pang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Xiaoli Jia
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Haibin Wang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
- College of Life Science, Longyan University, Longyan 364012, China
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4
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Wang S, Su Q, Zhu Y, Liu J, Zhang X, Zhang Y, Zhu B. Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp. PLANTS (BASEL, SWITZERLAND) 2024; 13:173. [PMID: 38256727 PMCID: PMC10820852 DOI: 10.3390/plants13020173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.
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Affiliation(s)
- Shuying Wang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Xinke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
- “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Yu Zhang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Baoqing Zhu
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
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5
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Li H, Dai W, Zhang X, Lu J, Song F, Li H. Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome. Food Sci Nutr 2024; 12:35-47. [PMID: 38268870 PMCID: PMC10804099 DOI: 10.1002/fsn3.3771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 09/27/2023] [Accepted: 10/04/2023] [Indexed: 01/26/2024] Open
Abstract
As living standards advance, an escalating emphasis is placed on health, particularly in relation to prevalent chronic metabolic disorders. It is necessary to explore safe and effective functional foods or drugs. Fu brick tea (FBT) is a kind of dark tea fermented by fungi. The extracts are rich in compounds that can effectively relieve metabolic diseases such as hyperglycemia and hyperlipidemia, protect the liver, improve human immunity, enhance antioxidant activity, and regulate intestinal flora. This paper summarizes the biological activities and mechanisms of the extracts, polysaccharides, and small molecular compounds of FBT, which provides a certain theoretical basis for the rational, systematic, comprehensive development and utilization of the FBT resources. It is expected to develop and apply these active substances in health care products and natural medicines and provide more beneficial and diversified FBT products for human beings.
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Affiliation(s)
- Honghua Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Wei Dai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Xinjun Zhang
- Key Laboratory of Forest Ecology in Tibet Plateau (Ministry of Education), Institute of Tibet Plateau EcologyTibet Agriculture & Animal Husbandry UniversityNyingchiTibetChina
| | - Jie Lu
- Key Laboratory of Forest Ecology in Tibet Plateau (Ministry of Education), Institute of Tibet Plateau EcologyTibet Agriculture & Animal Husbandry UniversityNyingchiTibetChina
| | - Fuhang Song
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Hua Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
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6
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Shen S, Zhang J, Sun H, Zu Z, Fu J, Fan R, Chen Q, Wang Y, Yue P, Ning J, Zhang L, Gao X. Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18963-18972. [PMID: 37962281 DOI: 10.1021/acs.jafc.3c05273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography-mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.
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Affiliation(s)
- Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Haoran Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Zhongqi Zu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Jialin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Ranqin Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Pengxiang Yue
- Damin Foodstuff (Zhangzhou) Co., Ltd., Zhangzhou, Fujian 363000, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
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7
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Wen S, Jiang R, An R, Ouyang J, Liu C, Wang Z, Chen H, Ou X, Zeng H, Chen J, Sun S, Cao J, Pu S, Huang J, Liu Z. Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose. Food Res Int 2023; 174:113643. [PMID: 37986484 DOI: 10.1016/j.foodres.2023.113643] [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: 08/23/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Aroma is one of the significant quality factors of dark tea (DT). However, for a single large-leaf tea variety, there are few studies analyzing the effect of pile-fermentation on the aroma quality of DT. The GC × GC-QTOFMS, electronic nose (E-nose) and GC-olfactometry (GC-O) techniques were employed to analysis the difference of tea products before and after pile-fermentation. A total of 149 volatile metabolites (VMs) were identified, with 92 VMs exhibiting differential characteristics. Among these, 31 VMs with OAV > 1.0 were found to be correlated with E-nose results (|r| > 0.8). Additionally, GC-O analysis validated seven major differential metabolites. Notably, naphthalene, 2-methylnaphthalene, and dibenzofuran were found to enhance the woody aroma, while (Z)-4-heptenal, 2-nonenal and 1-hexanol were associated with an increase in mushroom, fatty and sweet odors, respectively. Moreover, 1-octen-3-ol was linked to reducing pungent fishy smell. These findings could provide a certain theoretical basis for understanding the influence of pile-fermentation on the aroma quality of dark tea.
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Affiliation(s)
- Shuai Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ran An
- Guangdong Provincial Key Laboratory of Bioengineering Medicine, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Jian Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Changwei Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Zhong Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xingchang Ou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Hongzhe Zeng
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jinhua Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Junxi Cao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Songtao Pu
- Yunnan Xiaguantuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
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8
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Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7136-7152. [PMID: 37337850 DOI: 10.1002/jsfa.12798] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND White tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during the aging process are still unclear. Thus, the key aroma-active compounds of white tea during the aging process were investigated using gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) and gas chromatography-olfactometry (GC-O) combined with sensory-directed flavor analysis. RESULTS A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active compounds were then determined by GC-O, and 19 of them were further selected as the key aroma-active compounds based on modified frequency (MF) and odor activity value (OAV). CONCLUSION Aroma recombination and omission testing confirmed that 1-octen-3-ol, linalool, phenethyl alcohol, geraniol, (E)-β-ionone, α-ionone, hexanal, phenylacetaldehyde, nonanal, (E, Z)-(2,6)-nonadienal, safranal, γ-nonalactone and 2-amylfuran were the common key aroma-active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β-damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yangyang Sun
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Xuejiao Wang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Heyun Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yage Yin
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yumeng Wu
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Ziping Du
- College of Economics and Management, Tianjin University of Science and Technology, Tianjin, P. R. China
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9
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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: 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: 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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10
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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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11
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Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13741-13753. [PMID: 36225119 DOI: 10.1021/acs.jafc.2c04342] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC-O-MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
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Affiliation(s)
- Tao Feng
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Jiaqing Sun
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Kai Wang
- Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China
| | - Shiqing Song
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Da Chen
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States
| | - Haining Zhuang
- Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand
| | - Dejun Li
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Xianle Meng
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Mingliang Shi
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Lingyun Yao
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States
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Cao W, Shu N, Wen J, Yang Y, Jin Y, Lu W. Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis. Foods 2022; 11:foods11182767. [PMID: 36140895 PMCID: PMC9497463 DOI: 10.3390/foods11182767] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evaluation was performed. Results indicated that ‘Hassan’ contained the most solids, ‘Zuoshaner’ produced the most total acid, residual sugar, total anthocyanin, and total phenol, and ‘Shuanghong’ produced the most tannin. Calculation of the chroma and hue of the wines according to the CIEL*a*b* parameters revealed that the ‘Cabernet Sauvignon’ wines were the brightest of the nine varieties and that the ‘Zuoshaner’ wines had the greatest red hue and yellow hue and the greatest saturation’. A total of 52 volatile compounds were identified and quantified in nine wine samples by HS-GC-IMS analysis, with the most significant number of species detected being 20 esters, followed by 16 alcohols, 8 aldehydes, four ketones, one terpene, and one furan, with the highest total volatile compound content being ‘Beta’. A total of 14 volatile components with OAV (odor activity value) >1 were calculated using the odor activity value (OAV) of the threshold of the aromatic compound, and the OPLS-DA analysis was performed by orthogonal partial least squares discriminant analysis (OPLS-DA) using the OAV values of the compounds with OAV values >1 as the Y variable. The VIP (Variable Importance in Projection) values of six compounds, ethyl isobutyrate, ethyl hexanoate-D, 2-methylpropanal, ethyl octanoate, ethyl butanoate-D, and Isoamyl acetate-D, were calculated to be higher than one between groups, indicating that these six compounds may influence aroma differences. It is essential to recognize that the results of this study have implications for understanding the quality differences between different varieties of wines and for developing wines that have the characteristics of those varieties.
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