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Li T, Wei Y, Lu M, Wu Y, Jiang Y, Ke H, Shao A, Ning J. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science. Food Chem X 2024; 23:101553. [PMID: 38984291 PMCID: PMC11231526 DOI: 10.1016/j.fochx.2024.101553] [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: 04/15/2024] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 07/11/2024] Open
Abstract
Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography-mass spectrometry were used to detected and analyses the samples of sun-green green tea, sterile PF and spontaneous PF. Microbiological action promotes the formation of stale aromas. Moist-heat action promotes the formation of plum-fragrance and sweet aroma. 20 microbial markers and 28 moist-heat markers were screened from 184 volatile components. Combining odor activity values and gas chromatography-olfactometry, 22 aroma-active compounds were screened (1,2,3-trimethoxybenzene, linalool, 1,2,4-trimethoxybenzene …), and analyzed during PF processing. Aroma omission and addition experiments verified its importance. Gallic acid addition experiments successfully verified that microorganisms are the main contributors to the synthesis of methoxybenzenes. Finally, Blastobotrys, Rasamsonia, and Thermomyces showed positive correlation with the synthesis of 1-ethyl-4-methoxybenzene, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 1,2-dimethoxybenzene. The formation mechanism of Pu-erh tea's aroma was clarified. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.
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Affiliation(s)
- Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Mingxia Lu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yanqun Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Han Ke
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Aiju Shao
- Menghai Tea Industry Co., Ltd., Yunnan 650000, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
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Zhu W, Zhou S, Guo H, Hu J, Cao Y, Xu Y, Lin X, Tian B, Fan F, Gong S, Chen P, Chu Q. Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei). Food Chem 2024; 451:139452. [PMID: 38688098 DOI: 10.1016/j.foodchem.2024.139452] [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: 02/28/2024] [Revised: 04/10/2024] [Accepted: 04/21/2024] [Indexed: 05/02/2024]
Abstract
Golden-flower fungus (Eurotiwm Cristatum, EC) is widely inoculated in dark tea to endow a typical fungal floral aroma. Recently, Golden Flower White Tea (GFWT), prepared by transplanting EC-mediated fermentation to white tea (Shoumei, SM) to reform the roughness and coarseness, has attracted much attention attributed to coordinated flavor. However, the bio-chemistry reactions between EC and SM, along with origination of composited aroma are still unclear. Thus, the rejected EC, GFWT leaves and stems after EC removal were separated by layer-by-layer stripping following sensory evaluation, volatiles and microstructure analysis to uncover aroma formation mechanism. In GFWT, EC presents fungal flower aroma rather than contribution of extracellular enzymes secreted by fungus in Fu brick tea. Moreover, the short "flowering process" (7 days) endows SM with a stale, jujube, and sweet aroma, which is regarded as the typical characteristic of aged white tea. This inspires EC-mediated fermentation as a promising rapid aging process.
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Affiliation(s)
- Wan Zhu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; Department of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haowei Guo
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Jiali Hu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yanyan Cao
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yingxin Xu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | | | - Baoming Tian
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
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Fang X, Xu W, Jiang G, Sui M, Xiao J, Ning Y, Niaz R, Wu D, Feng X, Chen J, Huang Y, Lei G. Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea. Food Chem 2024; 439:137810. [PMID: 38043275 DOI: 10.1016/j.foodchem.2023.137810] [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: 07/27/2023] [Revised: 10/14/2023] [Accepted: 10/18/2023] [Indexed: 12/05/2023]
Abstract
Aroma is one of the most outstanding quality characteristics of Qingzhuan tea (QZT), but its formation is still unclear. Thus, the volatile organic compounds (VOCs) during the whole processing of QZT were investigated by headspace solid-phase microextraction/gas chromatography-mass spectrometry. Based on 144 identified VOCs, the results showed that de-enzyming, sun-drying, and piling fermentation were the key processes of QZT aroma formation. Furtherly, 42 differential VOCs (VIP > 1.0 and p < 0.05) and 16 key VOCs (rOAV > 1.0 and/or ROAV > 1.0) were screened. Especially, sulcatone and β-ionone (rOAV > 100 and ROAV > 10) were considered the most important contributors to the aroma of QZT. The metabolisms of key VOCs were mainly involved in oxidative degradation of fatty acids, degradation of carotenoids, and methylation of gallic acid. This study could help to more comprehensively understand the aroma formation in QZT processing at an industrial scale.
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Affiliation(s)
- Xin Fang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Wencan Xu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Guangxian Jiang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Mengyuan Sui
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Jingyi Xiao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Yaoyao Ning
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Rida Niaz
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Dewen Wu
- Hubei Dongzhuang Tea Industry Co., Ltd., Chibi 437300, China
| | | | - Junhai Chen
- Hubei Zhaoliqiao Tea Factory Co. Ltd., Chibi 437300, China
| | - Youyi Huang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China.
| | - Gaixiang Lei
- Academy of Chibi Qingzhuan Tea, Chibi 437300, China.
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Feng X, Chen M, Song H, Ma S, Ou C, Li Z, Hu H, Yang Y, Zhou S, Pan Y, Fan F, Gong S, Chen P, Chu Q. A systemic review on Liubao tea: A time-honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities. Compr Rev Food Sci Food Saf 2023; 22:5063-5085. [PMID: 37850384 DOI: 10.1111/1541-4337.13254] [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: 05/18/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 10/19/2023]
Abstract
Liubao tea (LBT) is a unique microbial-fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post-fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post-fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.
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Affiliation(s)
- Xinyu Feng
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
| | - Ming Chen
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing, P. R. China
| | - Shicheng Ma
- Wuzhou Liubao Tea Research Association, Wuzhou, P. R. China
| | - Cansong Ou
- Wuzhou Tea Industry Development Service Center, Wuzhou, P. R. China
| | - Zeqing Li
- College of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou, P. R. China
| | - Hao Hu
- College of Agriculture and Food Science, Zhejiang A&F University, Hangzhou, P. R. China
| | - Yunyun Yang
- College of standardization, China Jiliang University, Hangzhou, P. R. China
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
| | - Yani Pan
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
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Wen S, Sun L, Zhang S, Chen Z, Chen R, Li Z, Lai X, Zhang Z, Cao J, Li Q, Sun S, Lai Z, Li Q. The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics. Food Res Int 2023; 172:113137. [PMID: 37689901 DOI: 10.1016/j.foodres.2023.113137] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/30/2023] [Accepted: 06/12/2023] [Indexed: 09/11/2023]
Abstract
Aroma is a crucial determinant of tea quality. While some studies have examined the aroma of yellow tea, there are no reports of the difference and formation mechanism of aroma quality between yellow and green teas from the same tea tree variety. This study employed gas chromatography-mass spectrometry to investigate the difference and formation mechanism of the aroma of yellow and green tea at the omics level, based on sensory evaluation. The sensory evaluation revealed that green tea has a distinct faint scent and bean aroma, while yellow tea, which was yellowed for 48 h, has a noticeable corn aroma and sweet fragrance. A total of 79 volatile metabolites were detected in the processing of yellow and green tea, covering 11 subclasses and 27 were differential volatile metabolites. Benzoic acid, 2-(methylamino-), methyl ester, terpinen-4-ol ethanone, 1-(1H-pyrrol-2-yl-), 3-penten-2-one, 4-methyl- and benzaldehyde were characteristic components of the difference in aroma quality between green and yellow teas. Eleven volatile metabolites significantly contributed to the aroma quality of green and yellow teas, especially acetic acid, 2-phenylethyl ester, with rose and fruity aromas. KEGG enrichment analysis showed that the arginine and proline metabolism might be the key mechanism of aroma formation during green and yellow teas' processing. These finding provide a theoretical basis way for the aroma formation of green and yellow teas.
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Affiliation(s)
- Shuai Wen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Lingli Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Suwan Zhang
- College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
| | - Zhongzheng Chen
- College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
| | - Ruohong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhigang Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Xingfei Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhenbiao Zhang
- 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
| | - Qian Li
- Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Zhaoxiang Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Qiuhua Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
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Ma W, Zhu Y, Ma S, Shi J, Yan H, Lin Z, Lv H. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS. Food Chem 2023; 414:135739. [PMID: 36827782 DOI: 10.1016/j.foodchem.2023.135739] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/07/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
Liu-pao tea (LPT) has unique aroma characteristics, and is a special microbial fermented tea produced using dark raw tea (LPM) as its raw material. In this study, stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was applied to investigate the volatiles of 16 LPTs and 6 LPMs. Moreover, variations in volatile profiles between LPTs and LPMs were explored. Results showed that a total of 132 volatile compounds were identified from LPTs. The volatile fingerprint was constructed with a similarity ranged from 0.85 to 0.99. Furthermore, twenty-six aroma compounds were selected to depict the molecular aroma wheel of LPT. Multivariate statistical analysis revealed that the contents of 24 aroma compounds changed significantly (P < 0.05) when LPMs were processed into LPTs. These results reveal the volatile profiles of LPTs and aroma composition changes during microbial fermentation process, which might provide chemical basis of the aroma quality of LPT.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Shicheng Ma
- Wuzhou Liu-pao Tea Research Association, Wuzhou 543000, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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Fang X, Liu Y, Xiao J, Ma C, Huang Y. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea. Food Chem 2023; 410:135396. [PMID: 36634561 DOI: 10.1016/j.foodchem.2023.135396] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 12/22/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-Q-Exactive HF-X mass spectrometer (UHPLC-Q-Exactive HF/MS) were carried out to reveal dynamic changes of volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves, respectively. Among them, 47 VOCs (OAV > 1.0) for the aroma formation, and 46 characteristic metabolites (VIP > 1.50, p < 0.01) selected through orthonormal partial least squares-discriminant analysis, indicated the withering contribution during black tea processing. Overall, the withering promoted alcohols, aldehydes, phenols, heterocyclic oxygen, hydrocarbons and halogenated hydrocarbons through relevant hydrolyzation, decomposition, terpene synthesis, and O-methylation. The hydrolyzation, O-methylation, condensation and N-acylation of kaempferol glycosides, quercetin glycosides, ester catechins, and gallic acid generated the accumulation of methoxyl flavonoids and flavonoid glucosides, dihydrokaempferol, syringic acid, theaflavins, and N-acylated amino acids, respectively.
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Affiliation(s)
- Xin Fang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Yanan Liu
- Zhejiang Minghuang Natural Products Development Co., Ltd, Hangzhou, Zhejiang 310000, China
| | - Jingyi Xiao
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Cunqiang Ma
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China.
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Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation. Front Nutr 2023; 10:1138783. [PMID: 37051132 PMCID: PMC10083425 DOI: 10.3389/fnut.2023.1138783] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 03/07/2023] [Indexed: 03/28/2023] Open
Abstract
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) is used for flavor analysis.ResultsA total of 135 volatile compounds were annotated, of which the highest content was alcohols (54.26%), followed by esters (16.73%), and methoxybenzenes (12.69%). Alcohols in ripened Pu-erh tea mainly contribute flower and fruit sweet flavors, while methoxybenzenes mainly contribute musty and stale flavors. The ripened Pu-erh tea fermented by Saccharomyces: Rhizopus: Aspergillus niger mixed in the ratio of 1:1:1 presented the remarkable flavor characteristics of flower and fruit sweet flavor, and having better coordination with musty and stale flavor.DiscussionThis study demonstrated the content changes of ripened Pu-erh tea’s flavor compounds in the fermentation process, and revealed the optimal fermentation time. This will be helpful to further understand the formation mechanism of the characteristic flavor of ripened Pu-erh tea and guide the optimization of the fermentation process of ripened Pu-erh tea.
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Affiliation(s)
- Yaru Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Chunhua Zhang
- College of Agriculture and Forestry, Pu’er University, Pu’er, Yunnan, China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Ruoxue Bai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Wenting Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Jintao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Zhiguo Shan
- College of Agriculture and Forestry, Pu’er University, Pu’er, Yunnan, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
- Wenjiang Dong,
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
- *Correspondence: Lunzhao Yi,
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9
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Xu J, Wei Y, Li F, Weng X, Wei X. Regulation of fungal community and the quality formation and safety control of Pu-erh tea. Compr Rev Food Sci Food Saf 2022; 21:4546-4572. [PMID: 36201379 DOI: 10.1111/1541-4337.13051] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 01/28/2023]
Abstract
Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu-erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu-erh tea and introduces the sources, types, and functions of fungi in Pu-erh tea, as well as the influence on the quality of Pu-erh tea and potential safety risks. During the process of fermentation and aging of Pu-erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Pu-erh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile-fermentation of Pu-erh tea. The quality of Pu-erh tea has exhibited profound changes during the process of pile-fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile-fermentation of Pu-erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu-erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu-erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu-erh tea.
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Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.,School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
| | - Fanglan Li
- Institute of Food Engineering, College of Life Science, Shanghai Normal University, Xuhui, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
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10
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Zhu C, Yang Z, He L, Lu X, Tang J, Laghi L. The Longer the Storage Time, the Higher the Price, the Better the Quality? A 1H-NMR Based Metabolomic Investigation of Aged Ya’an Tibetan Tea (Camellia sinensis). Foods 2022; 11:foods11192986. [PMID: 36230062 PMCID: PMC9563412 DOI: 10.3390/foods11192986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/25/2022] Open
Abstract
As an essential beverage beneficial for Tibetan people, Ya’an Tibetan tea has received scarce attention, particularly from the point of view of the characterization of its metabolome. The aim of the study is to systematically characterize the metabolome of Tibetan tea by means of untargeted 1H-NMR. Moreover, the variations of its metabolome along ageing time are evaluated by taking advantage of univariate and multivariate analyses. A total of 45 molecules are unambiguously identified and quantified, comprising amino acids, peptides and analogues, carbohydrates and derivates, organic acids and derivates, nucleosides, nucleotides and catechins. The concentrations of amino acids, organic acids, carbohydrates and catechins are mainly determined by ageing time. The present study would serve as a reference guide for further work on the Ya’an Tibetan tea metabolome, therefore contributing to the related industries.
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Affiliation(s)
- Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Zhibo Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Xuan Lu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
- Correspondence: (J.T.); (L.L.); Tel.: +86-028-85928478 (J.T.); +39-0547-338106 (L.L.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
- Correspondence: (J.T.); (L.L.); Tel.: +86-028-85928478 (J.T.); +39-0547-338106 (L.L.)
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11
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D’Auria JC, Cohen SP, Leung J, Glockzin K, Glockzin KM, Gervay-Hague J, Zhang D, Meinhardt LW. United States tea: A synopsis of ongoing tea research and solutions to United States tea production issues. FRONTIERS IN PLANT SCIENCE 2022; 13:934651. [PMID: 36212324 PMCID: PMC9538180 DOI: 10.3389/fpls.2022.934651] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 08/25/2022] [Indexed: 06/01/2023]
Abstract
Tea is a steeped beverage made from the leaves of Camellia sinensis. Globally, this healthy, caffeine-containing drink is one of the most widely consumed beverages. At least 50 countries produce tea and most of the production information and tea research is derived from international sources. Here, we discuss information related to tea production, genetics, and chemistry as well as production issues that affect or are likely to affect emerging tea production and research in the United States. With this review, we relay current knowledge on tea production, threats to tea production, and solutions to production problems to inform this emerging market in the United States.
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Affiliation(s)
- John C. D’Auria
- Metabolic Diversity Group, Department of Molecular Genetics, Leibniz Institute for Plant Genetics and Crop Plant Research (IPK), Seeland, Germany
| | - Stephen P. Cohen
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
| | - Jason Leung
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
| | - Kayla Glockzin
- Department of Biochemistry and Biophysics, Texas A&M University, College Station, TX, United States
| | - Kyle Mark Glockzin
- Department of Biochemistry and Biophysics, Texas A&M University, College Station, TX, United States
| | - Jacquelyn Gervay-Hague
- Department of Chemistry, University of California, University of California, Davis, Davis, CA, United States
| | - Dapeng Zhang
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
| | - Lyndel W. Meinhardt
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
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12
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Quantitative microbiome analysis reveals the microbial community assembly along with its correlation with the flavor substances during the manufacturing process of Qingzhuan brick tea at an industrial scale. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Yu Z, Deng H, Qu H, Zhang B, Lei G, Chen J, Feng X, Wu D, Huang Y, Ji Z. Penicillium simplicissimum possessing high potential to develop decaffeinated Qingzhuan tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis. Food Sci Biotechnol 2022; 31:827-841. [DOI: 10.1007/s10068-022-01098-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/25/2022] [Accepted: 05/02/2022] [Indexed: 11/26/2022] Open
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15
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Xuexue Z, Xin H, Youlan J, Chao W, Zhonghua L, Jianan H, Qin L. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea. Food Chem X 2022; 13:100248. [PMID: 35499020 PMCID: PMC9040021 DOI: 10.1016/j.fochx.2022.100248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/25/2022] [Accepted: 02/04/2022] [Indexed: 12/23/2022] Open
Abstract
Aroma characteristics of Fu brick tea were classified into three types. Key aroma compounds in three aroma types of Fu brick tea were identified. Relationship between aroma compounds and aroma attributes was illuminated.
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC–MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-β-ionone, dihydro-β-ionone, (+)-carotol and linalool oxide Ⅱ were the key contributors to the ‘floral and fruity’ attribute, α-terpineol contributed to ‘woody’ and ‘stale’ attributes, and thirteen aroma compounds related to ‘green’ attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea.
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Affiliation(s)
- Zheng Xuexue
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Hong Xin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jin Youlan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Wang Chao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liu Zhonghua
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Huang Jianan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Li Qin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
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16
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Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea. Food Res Int 2022; 152:110925. [DOI: 10.1016/j.foodres.2021.110925] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/13/2023]
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18
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ZHU W, FANG X, WANG W, XU W, CHEN W, WU S, HUANG Y, WANG S. Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.87022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wen ZHU
- Huazhong Agricultural University,, China
| | - Xin FANG
- Huazhong Agricultural University,, China
| | | | - Wencan XU
- Huazhong Agricultural University,, China
| | | | - Shuang WU
- Huazhong Agricultural University,, China
| | - Youyi HUANG
- Huazhong Agricultural University,, China; Huazhong Agricultural University, China
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19
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Wu X, Cai W, Zhu P, Peng Z, Zheng T, Li D, Li J, Zhou G, Zhang J, Du G. Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco. Front Microbiol 2022; 13:1024005. [PMID: 36875537 PMCID: PMC9978371 DOI: 10.3389/fmicb.2022.1024005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 12/16/2022] [Indexed: 02/18/2023] Open
Abstract
Flue-cured tobacco (FCT) is an economical raw material whose quality affects the quality and cost of the derived product. However, the time-consuming and inefficient spontaneous aging is the primary process for improving the FCT quality in the industry. In this study, a function-driven co-culture with functional microorganisms was built in response to the quality-driven need for less irritation and more aroma in FCT. The previous study has found that Bacillus kochii SC could degrade starch and protein to reduce tobacco irritation and off-flavors. The Filobasidium magnum F7 with high lipoxygenase activity was screened out for degrading higher fatty acid esters and terpenoids to promote the aroma and flavor of FCT. Co-cultivation with strain SC and F7 obtained better quality improvement than mono-culture at an initial inoculation ratio of 1:3 for 2 days, representing a significant breakthrough in efficiency and a reduction in production costs compared to the more than 2 years required for the spontaneous aging process. Through the analysis of microbial diversity, predicted flora functions, enzyme activities and volatile compositions within the mono- and co-cultivation, our study showed the formation of a function-driven co-culture between two strains through functional division of labor and nutritional feeding. Herein, the function-driven co-culture via bioaugmentation will become an increasingly implemented approach for the tobacco industry.
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Affiliation(s)
- Xinying Wu
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wen Cai
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Pengcheng Zhu
- School of Biotechnology, Jiangnan University, Wuxi, China.,Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Zheng Peng
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Tianfei Zheng
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Dongliang Li
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Jianghua Li
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Guanyu Zhou
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Juan Zhang
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Guocheng Du
- School of Biotechnology, Jiangnan University, Wuxi, China.,The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
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20
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Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture. Food Chem 2021; 375:131847. [PMID: 34942497 DOI: 10.1016/j.foodchem.2021.131847] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/05/2021] [Accepted: 12/09/2021] [Indexed: 11/24/2022]
Abstract
Changes in key odorants and aroma profiles of Qingzhuan tea (QZT) during its manufacture were determined using headspace solid-phase microextraction gas chromatography-mass spectrometry/olfactometry. An aroma profile was constructed to illustrate sensory changes during manufacture. The characteristic aroma of QZT was aged fragrance, which was mostly developed during pile fermentation and was enhanced during the aging and drying stages. Using volatile compounds found in the raw materials, sun-dried green tea and QZT finished product were compared by orthogonal partial least square-discriminant analysis. Among 108 detected volatiles, 19 were significantly upregulated and 15 were downregulated. (E)-β-Ionone, (E,Z)-2,6-nonadienal, 1-octen-3-one, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, safranal, (E)-2-nonenal, α-ionone, and 1,2,3-trimethoxybenzene were found to be significant contributors to the aged QZT fragrance, reflecting their high odor-activity values and aroma intensities. Finally, the metabolic transformation of key aroma-active compounds was systematically analyzed. This study provided a theoretical basis for improving the processing and quality of QZT.
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