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Cui L, Wang X, He C, Liu Z, Liang J. Effect of puffing treatment on volatile components of green tea explored by gas chromatography-mass spectrometry and gas chromatography-olfactometry. Food Chem X 2024; 23:101746. [PMID: 39257491 PMCID: PMC11386056 DOI: 10.1016/j.fochx.2024.101746] [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: 06/03/2024] [Revised: 08/12/2024] [Accepted: 08/15/2024] [Indexed: 09/12/2024] Open
Abstract
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography-mass spectrometry (GC-MS). The total concentration of volatile compounds in puffed green tea increased by 2.25 times compared to that in before puffing. 12 key volatile compounds in green tea were identified before and after puffing using a combination of multivariate statistical analysis, GC-O, AEDA dilution analysis, and relative odor activity value (rOAV). The puffing process generates the Maillard reaction, where sugars react with amino acids to produce Maillard reaction products (such as pyrazine, pyrrole, furan, and their derivatives), giving them a unique baking aroma. The proportion of these compounds in the total volatile matter increased. The research results provided guidance and a theoretical basis for improving the aroma processing of green tea.
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Affiliation(s)
- Leyin Cui
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xin Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Changxu He
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jin Liang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
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Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [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: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
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Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
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3
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Wang D, Liu Z, Lan X, Wang C, Chen W, Zhan S, Sun Y, Su W, Lin CC, Liu W, Liu Y, Ni L. Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties. Food Chem 2024; 435:137470. [PMID: 37774626 DOI: 10.1016/j.foodchem.2023.137470] [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: 03/26/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 10/01/2023]
Abstract
The distinctive fragrance of Wuyi Rock Tea (WRT) has garnered high attention in recent years. Herein, we conducted a comprehensive comparison of the sensory attributes and odor-active compounds (OACs) between two quintessential WRTs, namely Rougui (RGT) and Shuixian (SXT). Sensory analysis revealed that RGT exhibited a more pronounced fruity aroma, while SXT had a more complex and intricate sensory profile. By using gas chromatography-olfactory mass spectrometry (GC-O-MS) and two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) analyses, 26 OACs were identified. Among them, 12 compounds with odor activity values > 1 were recognized as key OACs. Noteworthily, eight compounds, including 6-methyl-5-hepten-2-one, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, linalool, methyl salicylate, geraniol, (E)-β-ionone, and (E)-nerolidol, were shared by both teas. The unique compounds for RGT were (E)-linalool oxide and (Z)-jasmone, while those for SXT were β-cyclocitral and α-ionone. These findings offer valuable insights for better understanding the flavor differences between the two most important types of WRT.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
| | - Xiaoye Lan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Cainan Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Institute of Food Science and Technology, Fuzhou, Fujian 350108, China
| | - Wensong Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Sijia Zhan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Yaqian Sun
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Weiying Su
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, Province of China
| | - Wei Liu
- Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou, Fujian 350108, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
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4
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Caratti A, Fina A, Trapani F, Bicchi C, Liberto E, Cordero C, Magagna F. Artificial Intelligence Sensing: Effective Flavor Blueprinting of Tea Infusions for a Quality Control Perspective. Molecules 2024; 29:565. [PMID: 38338309 PMCID: PMC10856620 DOI: 10.3390/molecules29030565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/16/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
Tea infusions are the most consumed beverages in the world after water; their pleasant yet peculiar flavor profile drives consumer choice and acceptance and becomes a fundamental benchmark for the industry. Any qualification method capable of objectifying the product's sensory features effectively supports industrial quality control laboratories in guaranteeing high sample throughputs even without human panel intervention. The current study presents an integrated analytical strategy acting as an Artificial Intelligence decision tool for black tea infusion aroma and taste blueprinting. Key markers validated by sensomics are accurately quantified in a wide dynamic range of concentrations. Thirteen key aromas are quantitatively assessed by standard addition with in-solution solid-phase microextraction sampling followed by GC-MS. On the other hand, nineteen key taste and quality markers are quantified by external standard calibration and LC-UV/DAD. The large dynamic range of concentration for sensory markers is reflected in the selection of seven high-quality teas from different geographical areas (Ceylon, Darjeeling Testa Valley and Castleton, Assam, Yunnan, Azores, and Kenya). The strategy as a sensomics-based expert system predicts teas' sensory features and acts as an AI smelling and taste machine suitable for quality controls.
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Affiliation(s)
| | | | | | | | | | - Chiara Cordero
- Dipartimento di Scienza a Tecnologia del Farmaco, Università degli Studi di Torino, 10125 Turin, Italy; (A.C.); (A.F.); (F.T.); (C.B.); (E.L.); (F.M.)
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5
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DePaula J, Cunha SC, Ferreira IMPLVO, Porto ACV, G Cruz A, Petrarca M, Tereza Trevisan M, Revi I, Farah A. Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas. Food Res Int 2023; 173:113361. [PMID: 37803702 DOI: 10.1016/j.foodres.2023.113361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 10/08/2023]
Abstract
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts of leaves as by-products, which are often wasted in most producing countries because of the low acceptability in the West. Nevertheless, processing and blending coffee leaves may increase aroma and flavor complexity. This study evaluated the volatile and sensory profiles and consumer acceptance of coffee leaf teas compared to two among the most consumed teas (black and maté teas) in Rio de Janeiro. Infusions were made with one experimental and one commercial coffee leaf tea (CLT), two black teas (BT), and one toasted maté tea (TMT) for volatile (GC-MS/MS) and sensory profiles. As an attempt to improve coffee leaf tea acceptance, CLT were also blended (50%) with BT or TMT. Acceptance, Check All That Apply (CATA), and Projective Mapping sensory tests were performed with untrained assessors aged 18-49 (n = 100). Volatile data were standardized by centering and normalization. Sensory data were treated by ANOVA/Fisher test, PCA, and AHCMFA, considering differences at p < 0.05. Ninety-two volatile compounds distributed in 12 classes were identified in different samples. CLT, BT, and TMT infusions shared 19 compounds, including 9 potential impact compounds for aroma and flavor: α-ionone, β-ionone, hexanal, nonanal, decanal, benzaldehyde, trans-linalool oxide, linalool, and dihydroactinidiolide. The most cited flavor attributes for CLT infusions were herbs/green leaf, woody and refreshing. For TMT and BT, herbs/green leaf, woody, burnt, and fermented were the most cited. These attributes agreed with the volatile profiles. CLT shared 22 compounds with TMT and 28 with BT. Considering pure infusions, TMT presented the highest mean acceptance scores (6.7), followed by Com. and Exp. CLT (6.1 and 5.8, on a 9-point-hedonic scale, respectively). Blending with TMT increased mean acceptance of Exp. CLT (6.4), while blending with BT, downgraded the mean acceptance of Com. CLT (5.3). In Projective Mapping, CLT was considered to have a higher sensory resemblance with TMT than BT. If produced adequately, CLT was shown to have good market potential to support sustainable coffee production and promote health.
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Affiliation(s)
- Juliana DePaula
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Ana Carolina V Porto
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil.
| | - Mateus Petrarca
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Maria Tereza Trevisan
- Laboratório de Produtos Naturais e Biotecnologia - Departamento de Química, Universidade Federal do ZC 60.455-760 Ceará, Fortaleza, Brazil.
| | - Ildi Revi
- Purity Coffee - Greenville, South Carolina, USA.
| | - Adriana Farah
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
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6
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Lin Y, Wang Y, Huang Y, Song H, Yang P. Aroma Identification and Classification in 18 Kinds of Teas ( Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics. Foods 2023; 12:2433. [PMID: 37444171 DOI: 10.3390/foods12132433] [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: 06/01/2023] [Revised: 06/14/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality. The present study deals with the identification of aroma compounds in 18 different kinds of tea belonging to three typical tea varieties, including green tea, oolong tea, and black tea, using GC-IMS and GC × GC-O-MS. Moreover, the clustering of all 18 tea samples and the in depth correlation analysis between sensory evaluation and instrumental data were performed using the PCA and OPLS-DA. The results revealed that in all 18 kinds of tea, a total of 85 aroma compounds were detected by GC-IMS, whereas 318 were detected by GC × GC-O-MS. The PCA result revealed that green tea, oolong tea, and black tea could be clearly separated based on their peak areas. The OPLS-DA result showed that a total of 49 aroma compounds with VIP value > 1.0 could be considered as the potential indicators to quickly classify or verify tea types. This study not only compared the aroma differences across different types of teas, but also provided ideas for the rapid monitoring of tea quality and variety.
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Affiliation(s)
- Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Ying Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yibiao Huang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
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7
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Dong B, Wu X, Wu S, Li H, Su QZ, Li D, Lin Q, Chen S, Zheng J, Zhu L, Zhong HN. Occurrence of volatile contaminants in recycled poly(ethylene terephthalate) by HS-SPME-GC×GC-QTOF-MS combined with chemometrics for authenticity assessment of geographical recycling regions. JOURNAL OF HAZARDOUS MATERIALS 2023; 445:130407. [PMID: 36444813 DOI: 10.1016/j.jhazmat.2022.130407] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
A comparison was performed on various methods detecting the volatile contaminants (VCs) in recycled poly(ethylene terephthalate) (rPET) flakes, the results demonstrated that head-space solid phase micro-extraction combined with comprehensive two-dimensional gas chromatograph-tandem quadrupole-time-of-flight mass spectrometry (HS-SPME-GC×GC-QTOF-MS) was a sensitive, effective, accurate method, and successfully applied to analyze 57 rPET flakes collected from different recycling plants in China. A total of 212 VCs were tentatively identified, and the possible source were associated with plastic, food, and cosmetics. 45 VCs are classified as high-priority compounds with toxicity level IV or V and may pose a risk to human health. Combined chemometrics for further analysis revealed that significant differences among these three geographical recycling regions. 6, 7, and 6 volatile markers were chosen based on VIP values and S-plot among plant1 plant 2 and plant 3, respectively. The markers differed significantly between recycled rPET samples in three geographical recycling regions based on chemometrics analysis. The initial classification rate and cross-validation accuracy were 100% on the identified VCs. These significant differences demonstrate that a systematic study is needed to obtain a comprehensive data on the contamination of rPET for food contact applications in China.
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Affiliation(s)
- Ben Dong
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Xuefeng Wu
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Siliang Wu
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Hanke Li
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Qi-Zhi Su
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Dan Li
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Qinbao Lin
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China; Working Group on Sustainable Food Contact Materials, Guangzhou 510070, China
| | - Sheng Chen
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China; Working Group on Sustainable Food Contact Materials, Guangzhou 510070, China
| | - Jianguo Zheng
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China
| | - Lei Zhu
- China National Center for Food Safety Risk Assessment, Beijing 100022, China.
| | - Huai-Ning Zhong
- National Reference Laboratory for Food Contact Material (Guangdong), Guangzhou Customs Technology Center, Guangzhou 510075, China; Working Group on Sustainable Food Contact Materials, Guangzhou 510070, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
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8
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Ashrafi AM, Bytešníková Z, Cané C, Richtera L, Vallejos S. New trends in methyl salicylate sensing and their implications in agriculture. Biosens Bioelectron 2023; 223:115008. [PMID: 36577177 DOI: 10.1016/j.bios.2022.115008] [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: 03/30/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 12/14/2022]
Abstract
Methyl salicylate (MeSal) is an organic compound present in plants during stress events and is therefore a key marker for early plant disease detection. It has usually been detected by conventional methods that require bulky and costly equipment, such as gas chromatography or mass spectrometry. Currently, however, chemical sensors provide an alternative for MeSal monitoring, showing good performance for its determination in the vapour or liquid phase. The most promising concepts used in MeSal determination include sensors based on electrochemical and conductometric principles, although other technologies based on mass-sensitive, microwave, or spectrophotometric principles also show promise. The receptor elements or sensitive materials are shown to be part of the key elements in these sensing technologies. A literature survey identified a significant contribution of bioreceptors, including enzymes, odourant-binding proteins or peptides, as well as receptors based on polymers or inorganic materials in MeSal determination. This work reviews these concepts and materials and discusses their future prospects and limitations for application in plant health monitoring.
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Affiliation(s)
- A M Ashrafi
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 613 00, Brno, Czech Republic; CEITEC - Central European Institute of Technology, Brno University of Technology, Purkynova 656/123, 612 00, Brno, Czech Republic
| | - Z Bytešníková
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 613 00, Brno, Czech Republic
| | - C Cané
- Institute of Microelectronics of Barcelona (IMB-CNM, CSIC), Campus UAB, 08193, Cerdanyola del Vallès, Barcelona, Spain
| | - L Richtera
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 613 00, Brno, Czech Republic; CEITEC - Central European Institute of Technology, Brno University of Technology, Purkynova 656/123, 612 00, Brno, Czech Republic
| | - S Vallejos
- CEITEC - Central European Institute of Technology, Brno University of Technology, Purkynova 656/123, 612 00, Brno, Czech Republic; Institute of Microelectronics of Barcelona (IMB-CNM, CSIC), Campus UAB, 08193, Cerdanyola del Vallès, Barcelona, Spain.
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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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10
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Liu X, Wang X, Cheng Y, Wu Y, Yan Y, Li Z. Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Li X, Zeng X, Song H, Xi Y, Li Y, Hui B, Li H, Li J. Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS. Food Chem 2022; 405:134823. [DOI: 10.1016/j.foodchem.2022.134823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/21/2022] [Accepted: 10/30/2022] [Indexed: 11/05/2022]
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12
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Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods 2022; 11:foods11121740. [PMID: 35741938 PMCID: PMC9222254 DOI: 10.3390/foods11121740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.
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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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15
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Characterization of the key aroma compounds in three world-famous black teas. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04039-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04001-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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Niu Y, Ma Y, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants. Molecules 2022; 27:1631. [PMID: 35268731 PMCID: PMC8911931 DOI: 10.3390/molecules27051631] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 02/26/2022] [Accepted: 02/27/2022] [Indexed: 11/16/2022] Open
Abstract
Jinjunmei (JJM), Keemun (KM), and Dianhong (DH) are the representative black teas in China, and they have always been favored by consumers. In this study, we aim to obtain the aroma characteristic information of volatile components in black tea samples through headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and gas chromatography-mass spectrometry combined with gas chromatography-olfactometry technology. The results showed that 70 compounds including α-methylbenzyl alcohol (isomer of β-phenylethanol) were identified as odorants. Among them, 39 compounds such as linalool and geraniol showed a high degree of aroma contribution. Furthermore, the Feller's additive model was used to explore the perceptual interactions among the methyl salicylate and the floral compounds (10 groups): five groups of binary compounds showed masking effect after mixing, one group showed additive effect, and four groups showed synergistic effect. The ratio (R) was compared with the aroma index (n) of Steven's law, which found a high-fitness exponential relationship. The results of this study help to provide additional and new theoretical guidance for improving the aroma quality of black tea.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
| | - Yiwei Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (Y.M.); (Z.X.); (J.Z.)
| | - Wen Xiong
- China Tobacco Yunnan Industrial Co., Ltd., Kunming 650231, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA;
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18
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Chen Y, Zhou B, Li J, Tang H, Zeng L, Chen Q, Cui Y, Liu J, Tang J. Effects of Long-Term Non-Pruning on Main Quality Constituents in 'Dancong' Tea ( Camellia sinensis) Leaves Based on Proteomics and Metabolomics Analysis. Foods 2021; 10:2649. [PMID: 34828929 PMCID: PMC8625003 DOI: 10.3390/foods10112649] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 01/02/2023] Open
Abstract
'Dancong' tea is a famous traditional Oolong tea. In order to keep the original taste of "ancient tea trees", most of the 'Dancong' tea plants are planted in a single plant pattern without pruning. The objective of this study was to explore the effects of long-term non-pruning on main quality constituents in 'Dancong' tea. The results showed that the contents of free amino acids, chlorophylls, and floral-honey aromatic substances in tea leaves of unpruned tea plants were higher than those in every year pruned tea plants, while the catechin content in leaves of pruned tea plants was higher than that in leaves of unpruned tea plants. Quantitative proteomics analysis showed that most enzymes involved in biosynthesis of catechins were downregulated in leaves of unpruned tea plants. Five proteins involved in chlorophyll metabolism and 12 proteins related to photosynthesis were upregulated, and the results suggested that higher chlorophyll content and more efficient photosynthetic energy conversion may be important for the higher accumulation of special quality components in leaves of unpruned tea plants. The findings of this study will advance our understanding of the mechanism of formation of different metabolites in leaves of unpruned and pruned tea plants.
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Affiliation(s)
- Yiyong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Bo Zhou
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Hao Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China;
| | - Qin Chen
- Chaozhou Tea Science Research Center, Chaozhou 512000, China;
| | - Yingying Cui
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Jiayu Liu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Jinchi Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
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19
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Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021; 10:2294. [PMID: 34681343 PMCID: PMC8534989 DOI: 10.3390/foods10102294] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 09/22/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Jie Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
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20
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Liu Z, Chen F, Sun J, Ni L. Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui). Food Chem 2021; 367:130624. [PMID: 34339982 DOI: 10.1016/j.foodchem.2021.130624] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 07/05/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022]
Abstract
Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mechanical performance and facilitated the subsequent enzymatic fermentation. During fermentation, approximately 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.
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Affiliation(s)
- Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Fuchen Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China.
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21
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Li W, Chen YP, Blank I, Li F, Li C, Liu Y. GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food Res Int 2021; 142:110222. [DOI: 10.1016/j.foodres.2021.110222] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 01/26/2021] [Accepted: 02/07/2021] [Indexed: 11/26/2022]
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22
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Yang J, Zhou X, Wu S, Gu D, Zeng L, Yang Z. Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing. Food Res Int 2021; 142:110183. [PMID: 33773659 DOI: 10.1016/j.foodres.2021.110183] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 01/13/2021] [Accepted: 01/24/2021] [Indexed: 12/23/2022]
Abstract
The manufacturing process of tea (Camellia sinensis), especially oolong tea, involves multiple postharvest stresses. These stresses can induce the formation and accumulation of many important aroma compounds, such as indole-a key floral aroma contributor of oolong tea. However, little is known about the regulation mechanisms of aroma compound formation, especially epigenetic regulation. DNA methylation is an important epigenetic modification. Changes in the DNA methylation levels of promoter sequences can regulate gene expression under stress conditions. In this study, the differences in DNA methylation levels and histone 3 lysine 9 dimethylation levels of indole key biosynthetic gene (tryptophan synthase β-subunit 2, CsTSB2) were detected between untreated and continuous wounding treatment tea leaves. The results show that the DNA methylation levels affect the ability of the basic helix-loop-helix family transcription factor CsMYC2a to bind to the promoter of CsTSB2. Analyses of the transcript levels of DNA methyltransferases during oolong tea processing screened out candidate genes involved in the regulation of secondary metabolite product biosynthesis/accumulation. The results suggest that the domains rearranged methyltransferase 3, a DNA methyltransferase, is involved in the DNA methylation regulation of indole formation during the oolong tea manufacturing process. This is the first report on the involvement of DNA methylation in the regulation of aroma compound formation in tea leaves exposed to postharvest stresses.
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Affiliation(s)
- Jie Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Xiaochen Zhou
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Shijingshan District, Beijing 100049, China
| | - Shuhua Wu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Shijingshan District, Beijing 100049, China
| | - Dachuan Gu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Shijingshan District, Beijing 100049, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China.
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23
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Stilo F, Bicchi C, Reichenbach SE, Cordero C. Comprehensive two‐dimensional gas chromatography as a boosting technology in food‐omic investigations. J Sep Sci 2021; 44:1592-1611. [DOI: 10.1002/jssc.202100017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/11/2021] [Accepted: 02/11/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Federico Stilo
- Dipartimento di Scienza e Tecnologia del Farmaco Università degli Studi di Torino Torino Italy
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco Università degli Studi di Torino Torino Italy
| | - Stephen E. Reichenbach
- Computer Science and Engineering Department University of Nebraska–Lincoln Lincoln Nebraska USA
- GC Image Lincoln Nebraska USA
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco Università degli Studi di Torino Torino Italy
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24
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Neelakandan P, Young CC, Hameed A, Wang YN, Chen KN, Shen FT. Volatile 1-octanol of tea (Camellia sinensis L.) fuels cell division and indole-3-acetic acid production in phylloplane isolate Pseudomonas sp. NEEL19. Sci Rep 2021; 11:2788. [PMID: 33531600 PMCID: PMC7854675 DOI: 10.1038/s41598-021-82442-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 01/20/2021] [Indexed: 01/30/2023] Open
Abstract
Tea leaves possess numerous volatile organic compounds (VOC) that contribute to tea's characteristic aroma. Some components of tea VOC were known to exhibit antimicrobial activity; however, their impact on bacteria remains elusive. Here, we showed that the VOC of fresh aqueous tea leaf extract, recovered through hydrodistillation, promoted cell division and tryptophan-dependent indole-3-acetic acid (IAA) production in Pseudomonas sp. NEEL19, a solvent-tolerant isolate of the tea phylloplane. 1-octanol was identified as one of the responsible volatiles stimulating cell division, metabolic change, swimming motility, putative pili/nanowire formation and IAA production, through gas chromatography-mass spectrometry, microscopy and partition petri dish culture analyses. The bacterial metabolic responses including IAA production increased under 1-octanol vapor in a dose-dependent manner, whereas direct-contact in liquid culture failed to elicit such response. Thus, volatile 1-octanol emitting from tea leaves is a potential modulator of cell division, colonization and phytohormone production in NEEL19, possibly influencing the tea aroma.
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Affiliation(s)
- Poovarasan Neelakandan
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Chiu-Chung Young
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC ,grid.260542.70000 0004 0532 3749Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Asif Hameed
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC ,Yenepoya Research Centre, Yenepoya Deemed to be University, Mangalore, 575018 India
| | - Yu-Ning Wang
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Kui-Nuo Chen
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Fo-Ting Shen
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC ,grid.260542.70000 0004 0532 3749Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung, 40227 Taiwan, ROC
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25
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Stilo F, Bicchi C, Robbat A, Reichenbach SE, Cordero C. Untargeted approaches in food-omics: The potential of comprehensive two-dimensional gas chromatography/mass spectrometry. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116162] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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26
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Fan X, Chen N, Cai F, Ren F, Zhong J, Wang D, Shi L, Ren D, Yi L. Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Stilo F, Bicchi C, Jimenez-Carvelo AM, Cuadros-Rodriguez L, Reichenbach SE, Cordero C. Chromatographic fingerprinting by comprehensive two-dimensional chromatography: Fundamentals and tools. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116133] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Li Z, Zhao L, Xie F, Yang C, Jayamanne VS, Tan H, Jiang X, Yang H. Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhanbin Li
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
- College of Science Beijing University of Chemical Technology Beijing China
| | - Lijun Zhao
- Guizhou Machinery Industry School Guiyang China
| | - Feng Xie
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
| | - Changbiao Yang
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
| | - Vijith Samantha Jayamanne
- Department of Food Science & Technology Faculty of Agriculture University of Ruhuna Matara Sri Lanka
| | - Hong Tan
- College of Science Beijing University of Chemical Technology Beijing China
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang China
| | - Xun Jiang
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang China
| | - Hongbo Yang
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang China
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29
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Franchina FA, Zanella D, Dubois LM, Focant J. The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications. J Sep Sci 2020; 44:188-210. [DOI: 10.1002/jssc.202000855] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/22/2020] [Accepted: 10/23/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Flavio A. Franchina
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Delphine Zanella
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Lena M. Dubois
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Jean‐François Focant
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
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30
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Stilo F, Liberto E, Spigolon N, Genova G, Rosso G, Fontana M, Reichenbach SE, Bicchi C, Cordero C. An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.). Food Chem 2020; 340:128135. [PMID: 33011466 DOI: 10.1016/j.foodchem.2020.128135] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 12/28/2022]
Abstract
The volatile fraction of hazelnuts encrypts information about: cultivar/geographical origin, post-harvest treatments, oxidative stability and sensory quality. However, sensory features could be buried under other dominant chemical signatures posing challenges to an effective classification based on pleasant/unpleasant notes. Here a novel workflow that combines Untargeted and Targeted (UT) fingerprinting on comprehensive two-dimensional gas-chromatographic patterns is developed to discriminate spoiled hazelnuts from those of acceptable quality. By flash-profiling, six hazelnut classes are defined: Mould, Mould-rancid-solvent, Rancid, Rancid-stale, Rancid-solvent, and Uncoded KO. Chromatographic fingerprinting on composite 2D chromatograms from samples belonging to the same class (i.e., composite class-images) enabled effective selection of chemical markers: (a) octanoic acid that guides the sensory classification being positively correlated to mould; (b) ƴ-nonalactone, ƴ-hexalactone, acetone, and 1-nonanol that are decisive to classify OK and rancid samples; (c) heptanoic and hexanoic acids and ƴ-octalactone present in high relative abundance in rancid-solvent and rancid-stale samples.
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Affiliation(s)
- Federico Stilo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| | - Nicola Spigolon
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Giuseppe Genova
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Ginevra Rosso
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Mauro Fontana
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Stephen E Reichenbach
- University of Nebraska-Lincoln, MS 0115, Lincoln, NE, 68588-0115, USA; GC Image LLC, PO Box 57403, Lincoln, NE 68505-7403, USA.
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
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31
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Zhu J, Niu Y, Xiao Z. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chem 2020; 339:128136. [PMID: 33152893 DOI: 10.1016/j.foodchem.2020.128136] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/30/2020] [Accepted: 09/16/2020] [Indexed: 01/11/2023]
Abstract
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
| | - ZuoBing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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32
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Climate and Processing Effects on Tea ( Camellia sinensis L. Kuntze) Metabolome: Accurate Profiling and Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Molecules 2020; 25:molecules25102447. [PMID: 32456315 PMCID: PMC7288030 DOI: 10.3390/molecules25102447] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 11/18/2022] Open
Abstract
This study applied an untargeted–targeted (UT) fingerprinting approach, based on comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF MS), to assess the effects of rainfall and temperature (both seasonal and elevational) on the tea metabolome. By this strategy, the same compound found in multiple samples need only to be identified once, since chromatograms and mass spectral features are aligned in the data analysis process. Primary and specialized metabolites of leaves from two Chinese provinces, Yunnan (pu′erh) and Fujian (oolong), and a farm in South Carolina (USA, black tea) were studied. UT fingerprinting provided insight into plant metabolism activation/inhibition, taste and trigeminal sensations, and antioxidant properties, not easily attained by other analytical approaches. For example, pu′erh and oolong contained higher relative amounts of amino acids, organic acids, and sugars. Conversely, black tea contained less of all targeted compounds except fructose and glucose, which were more similar to oolong tea. Findings revealed compounds statistically different between spring (pre-monsoon) and summer (monsoon) in pu′erh and oolong teas as well as compounds that exhibited the greatest variability due to seasonal and elevational differences. The UT fingerprinting approach offered unique insights into how differences in growing conditions and commercial processing affect the nutritional benefits and sensory characteristics of tea beverages.
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33
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Dai Q, Jin H, Gao J, Ning J, Yang X, Xia T. Investigating volatile compounds’ contributions to the stale odour of green tea. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14387] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Huozhu Jin
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Jing Gao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Xiaogen Yang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
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34
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Park J, Thomasson JA, Gale CC, Sword GA, Lee KM, Herrman TJ, Suh CPC. Adsorbent-SERS Technique for Determination of Plant VOCs from Live Cotton Plants and Dried Teas. ACS OMEGA 2020; 5:2779-2790. [PMID: 32095701 PMCID: PMC7033990 DOI: 10.1021/acsomega.9b03500] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Accepted: 01/29/2020] [Indexed: 05/08/2023]
Abstract
We developed a novel substrate for the collection of volatile organic compounds (VOCs) emitted from either living or dried plant material to be analyzed by surface-enhanced Raman spectroscopy (SERS). We demonstrated that this substrate can be utilized to differentiate emissions from blends of three teas, and to differentiate emissions from healthy cotton plants versus caterpillar-infested cotton plants. The substrate we developed can adsorb VOCs in static headspace sampling environments, and VOCs naturally evaporated from three standards were successfully identified by our SERS substrate, showing its ability to differentiate three VOCs and to detect quantitative differences according to collection times. In addition, volatile profiles from plant materials that were either qualitatively different among three teas or quantitatively different in abundance between healthy and infested cotton plants were confirmed by collections on Super-Q resin for dynamic headspace and solid-phase microextraction for static headspace sampling, respectively, followed by gas chromatography to mass spectrometry. Our results indicate that both qualitative and quantitative differences can also be detected by our SERS substrate although we find that the detection of quantitative differences could be improved.
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Affiliation(s)
- Jinhyuk Park
- Department
of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas 77843, United States
- E-mail: . Tel: +1-979-224-7055
| | - J. Alex Thomasson
- Department
of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Cody C. Gale
- Department
of Entomology, Texas A&M University, College Station, Texas 77843-2475, United States
| | - Gregory A. Sword
- Department
of Entomology, Texas A&M University, College Station, Texas 77843-2475, United States
| | - Kyung-Min Lee
- Office
of the Texas State Chemist, Texas A&M AgriLife Research, Texas A&M University System, College Station, Texas 77841, United States
| | - Timothy J. Herrman
- Office
of the Texas State Chemist, Texas A&M AgriLife Research, Texas A&M University System, College Station, Texas 77841, United States
| | - Charles P.-C. Suh
- Insect
Control and Cotton Disease Research Unit, USDA, ARS, 2771 F&B
Road, College Station, Texas 77845, United States
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35
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Zhou Y, Yu J, Wang L, Wu D, Qi D, Sha Y, Liu B. Identification of Volatile Components in Tea Infusions by Headspace–Programmed Temperature Vaporization–Gas Chromatography–Mass Spectrometry (HS–PTV–GC–MS) with Chemometrics. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1721004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Yan Zhou
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Jie Yu
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Liang Wang
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Da Wu
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Dawei Qi
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Yunfei Sha
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Baizhan Liu
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
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36
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Mommers J, van der Wal S. Column Selection and Optimization for Comprehensive Two-Dimensional Gas Chromatography: A Review. Crit Rev Anal Chem 2020; 51:183-202. [DOI: 10.1080/10408347.2019.1707643] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- John Mommers
- DSM Material Science Center, Geleen, The Netherlands
| | - Sjoerd van der Wal
- Polymer-Analysis Group, University of Amsterdam, Amsterdam, The Netherlands
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37
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Kharbach M, Marmouzi I, El Jemli M, Bouklouze A, Vander Heyden Y. Recent advances in untargeted and targeted approaches applied in herbal-extracts and essential-oils fingerprinting - A review. J Pharm Biomed Anal 2020; 177:112849. [DOI: 10.1016/j.jpba.2019.112849] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/27/2019] [Accepted: 08/29/2019] [Indexed: 12/12/2022]
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38
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Sasaki T, Yuikawa N, Tanihiro N, Michihata T, Enomoto T. The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.643] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tetsuya Sasaki
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
| | | | - Nana Tanihiro
- Department of Food Science, Ishikawa Prefectural University
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39
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Franchina FA, Zanella D, Lazzari E, Stefanuto P, Focant J. Investigating aroma diversity combining purge‐and‐trap, comprehensive two‐dimensional gas chromatography, and mass spectrometry. J Sep Sci 2019; 43:1790-1799. [DOI: 10.1002/jssc.201900902] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/15/2019] [Accepted: 10/26/2019] [Indexed: 12/27/2022]
Affiliation(s)
- Flavio Antonio Franchina
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| | - Delphine Zanella
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| | - Eliane Lazzari
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
- Institute of ChemistryFederal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Pierre‐Hugues Stefanuto
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| | - Jean‐François Focant
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
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40
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Meng T, Zhengquan L. Influence of ultrasonic nebulization extraction, infusion temperatures, and matrices on aroma release and perception of green tea. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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41
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Fang S, Ning J, Huang WJ, Zhang G, Deng WW, Zhang Z. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4344-4352. [PMID: 30828822 DOI: 10.1002/jsfa.9668] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 02/20/2019] [Accepted: 02/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Keemun black tea (KBT) is one of the most popular tea beverages in China as a result of its unique flavor and potential health benefits. The geographical origin of KBT influences its quality and price. The present study aimed to apply a head-space solid phase microextraction approach and gas chromatography-mass spectrometry combined with chemometric analysis to profile the volatile compounds of KBT collected from five production areas. RESULTS Thirty-one peaks were detected in 61 KBT samples. Hierarchical cluster analysis, principal component analysis (PCA), k-nearest neighbor (k-NN) and stepwise linear discriminant analysis (SLDA) were employed to visualize the volatile fractions. The results of unsupervised statistical tools were compared using a test for similarities and distinctions, which showed that different sources may be associated. A satisfying combination of average recognition (91.7%) and cross-validation prediction abilities (84.6%) was obtained for the PCA-k-NN. Among all of the statistical tools, SLDA provided promising results, with 100% recognition and 96.4% prediction ability. CONCLUSION The results obtained in the present study indicate that the volatile compounds can be used as indicators to identify the geographical origin of KBT. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shimao Fang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wen-Jing Huang
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Gang Zhang
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
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42
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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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43
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Du L, Wang C, Zhang C, Ma L, Xu Y, Xiao D. Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis. Microchem J 2019. [DOI: 10.1016/j.microc.2019.02.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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44
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Shi J, Zhu Y, Zhang Y, Lin Z, Lv HP. Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.075] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Cordero C, Kiefl J, Reichenbach SE, Bicchi C. Characterization of odorant patterns by comprehensive two-dimensional gas chromatography: A challenge in omic studies. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.06.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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46
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McLean S, Davies NW, Nichols DS. Scent Chemicals of the Tail Gland of the Red Fox,Vulpes vulpes. Chem Senses 2019; 44:215-224. [DOI: 10.1093/chemse/bjz009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Affiliation(s)
- Stuart McLean
- Division of Pharmacy, School of Medicine, University of Tasmania, Hobart, Australia
| | - Noel W Davies
- Central Science Laboratory, University of Tasmania, Hobart, Australia
| | - David S Nichols
- Central Science Laboratory, University of Tasmania, Hobart, Australia
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47
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Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.091] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Pollo BJ, Alexandrino GL, Augusto F, Hantao LW. The impact of comprehensive two-dimensional gas chromatography on oil & gas analysis: Recent advances and applications in petroleum industry. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.05.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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49
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Characterising volatiles in tea ( Camellia sinensis ). Part II: Untargeted and targeted approaches to multivariate analysis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Lau H, Liu SQ, Xu YQ, Lassabliere B, Sun J, Yu B. Characterising volatiles in tea (Camellia sinensis). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.058] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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