1
|
Zhou J, Chen L, Foo HL, Cao Z, Lin Q. Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea. Food Chem 2024; 458:140293. [PMID: 38970959 DOI: 10.1016/j.foodchem.2024.140293] [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: 02/27/2024] [Revised: 06/21/2024] [Accepted: 06/29/2024] [Indexed: 07/08/2024]
Abstract
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum, unclassified Enterobacteriaceae, unclassified Debaryomyces, Candida metapsilosis, Cladosporium sphaerospermum, and unclassified Aspergillus. The overall contents of SCFAs increased, with acetic acid showing the highest content. A total of 398 differential volatile metabolites were detected using differential metabolomics analysis. Out of these different volatile compounds, ten key volatile compounds including (Z)-4-heptenal, 1-(2-thienyl)-ethanone, 5-methyl-(E)-2-hepten-4-one, 2-ethoxy-3-methylpyrazine, p-cresol, 2-methoxy-phenol, ethy-4-methylvalerate, 3-ethyl-phenol, p-menthene-8-thiol, and 2-s-butyl-3-methoxypyrazinewere were screened based on odor activity value (OAV). The Spearman correlation analysis showed a high correlation of SCFAs and volatile compounds with microorganisms, especially L. plantarum and C. sphaerospermum. This study provided a theoretical basis for elucidating the flavor quality formation mechanism of Bulang pickled tea.
Collapse
Affiliation(s)
- Jinping Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China
| | - Laifeng Chen
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Research Laboratory of Probiotics and Cancer Therapeutics, UPM-MAKNA Cancer Research Laboratory (CANRES), Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zhenhui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
| | - Qiuye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
Chen G, Zhu G, Xie H, Zhang J, Huang J, Liu Z, Wang C. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches. Food Res Int 2024; 194:114928. [PMID: 39232540 DOI: 10.1016/j.foodres.2024.114928] [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: 05/29/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
Dark tea (DT) holds a rich cultural history in China and has gained sizeable consumers due to its unique flavor and potential health benefits. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), and chemometrics approaches were used to detect and analyze aroma compounds differences among five dark teas from different geographical regions. The results revealed that the five DTs from different geographical regions differed in types, quantities, and relative concentrations of volatile compounds. A total of 1372 volatile compounds of were identified in the 56 DT samples by HS-SPME-GC-MS. Using ROAV and chemometrics approaches, based on ROAV>1 and VIP>1. Eighteen key aroma compounds can be used as potential indicators for DT classification, including dihydroactinidiolide, linalool, 1,2,3-trimethoxybenzene, geranyl acetone, 1,2,4-trimethoxybenzene, cedrol, 3,7-dimethyl-1,5,7-octatrien-3-ol, β-ionone, 4-ethyl-1,2-dimethoxybenzene, methyl salicylate, α-ionone, geraniol, linalool oxide I, linalool oxide II, 6-methyl-5-hepten-2-one, α-terpineol, 1,2,3-trimethoxy-5-methylbenzene, and 1,2-dimethoxybenzene. These compounds provide a certain theoretical basis for distinguishing the differences in five DTs from different geographical regions. This study provides a potential method for identifying the volatile substances in DTs and elucidating the differences in key aroma compounds. Abbreviations: DT, dark tea; FZT, Fuzhuan tea; LPT, Guangxi Liupao tea; QZT, Hubei Qingzhuan tea; TBT, Sichuan Tibetan tea; PET, Yunnan Pu-erh tea; ROAV, Relative odor activity value; OT, Odor threshold; HS-SPME, Headspace solid-phase microextraction; GC-MS, Gas chromatography-mass spectrometry; PCA, Principal components analysis; PLS-DA, Partial least squares-discriminant analysis; HCA, Hierarchical clustering analysis.
Collapse
Affiliation(s)
- Guohe Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Guangmei Zhu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - He Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jing Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Chao Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| |
Collapse
|
4
|
Xu S, Zhou H, Xu B, Liu W, Hu W, Xu Q, Hong J, Liu Y, Li X. Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors. Food Chem 2024; 451:139377. [PMID: 38703722 DOI: 10.1016/j.foodchem.2024.139377] [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: 12/19/2023] [Revised: 03/18/2024] [Accepted: 04/13/2024] [Indexed: 05/06/2024]
Abstract
Environmental-origin microbiota significantly influences Red Heart Qu (RH_Qu) stratification, but their microbial migration and metabolic mechanisms remain unclear. Using high-throughput sequencing and metabolomics, we divided the stratification of RH_Qu into three temperature-based stages. Phase I features rising temperatures, causing microbial proliferation and a two-layer division. Phase II, characterized by peak temperatures, sees the establishment of thermotolerant species like Bacillus, Thermoactinomyces, Rhodococcus, and Thermoascus, forming four distinct layers and markedly altering metabolite profiles. The Huo Quan (HQ), developing from the Pi Zhang (PZ), is driven by the tyrosine-melanin pathway and increased MRPs (Maillard reaction products). The Hong Xin evolves from the Rang, associated with the phenylalanine-coumarin pathway and QCs (Quinone Compounds) production. Phase III involves the stabilization of the microbial and metabolic profile as temperatures decline. These findings enhance our understanding of RH_Qu stratification and offer guidance for quality control in its fermentation process.
Collapse
Affiliation(s)
- Shanshan Xu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Hao Zhou
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Boyang Xu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Wuyang Liu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Weiqi Hu
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China
| | - Qinxiang Xu
- Anhui Kouzi Brewery Co., Ltd., No.9 South Xiangshan Road, Huaibei City 235199, Anhui Province, People's Republic of China
| | - Jiong Hong
- School of Life Sciences, University of Science and Technology of China, No.443 Huangshan Road, Hefei 230026, Anhui Province, People's Republic of China
| | - Yongxin Liu
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No.7 Pengfei Road, Shenzhen city 518120, Guangdong province, People's Republic of China.
| | - Xingjiang Li
- School of Food and Biological Engineering, Hefei University of Technology, No.193 Tunxi Road, Hefei City 230009, Anhui Province, People's Republic of China.
| |
Collapse
|
5
|
Cao Y, Huang C, Guo Y, Xu Y, Gong S, Chu Q, Chen P. Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach. Food Chem 2024; 441:138301. [PMID: 38176144 DOI: 10.1016/j.foodchem.2023.138301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/05/2023] [Accepted: 12/26/2023] [Indexed: 01/06/2024]
Abstract
Longjing tea is renowned for its fresh aroma and high value. However, during storage, the emergence of an off-flavor known as "stale odor" can significantly impact the flavor quality and economic benefits of Longjing tea. Yet, the specific volatiles responsible for this stale odor in Longjing tea remain unknown. In this study, Longjing tea samples with varying degrees of stale odor intensity were analyzed using simultaneous distillation extraction coupled with gas chromatography-mass spectrometry (SDE-GC-MS). Through odor activity value (OAV) and fractional omission testing, hexanoic acid and trans-2-nonenal were identified as the primary contributors to the stale odor. Moreover, the concentration of hexanoic acid was found to be valuable in predicting the intensity of the stale odor in Longjing tea. The oxidative degradation of linoleic acid was proved as the generation pathway of stale odor in Longjing tea. These findings provide essential theoretical principles for Longjing tea production and preservation.
Collapse
Affiliation(s)
- Yanyan Cao
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Chuangsheng Huang
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Yating Guo
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Yingxin Xu
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Ping Chen
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| |
Collapse
|
6
|
Qingyang W, Ziwei Z, Jihang H, Suhui Z, Shuling R, Xiaochun L, Shuirong Y, Yun S. Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing. Food Chem X 2024; 21:101155. [PMID: 38370302 PMCID: PMC10869310 DOI: 10.1016/j.fochx.2024.101155] [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: 10/05/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/20/2024] Open
Abstract
Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and their derived contributes to tea aroma considerably. In this study, we analyzed the fatty acids of Jinmudan fresh tea leaves in different stalk position. It was found that with shoot maturity increased, the content of PUFAs (Polyunsaturated fatty acids) was increased while the content of SFAs (Saturated fatty acids) and MUFAs (Monounsaturated fatty acids) gradually decreased. During the processing period, totally 704 kinds of compounds were identified, among them, 27 kinds of fatty acid-derived volatile compounds were selected including 6 kinds of aldehydes, 8 kinds of alcohols, 13 kinds of esters and their dynamic change were revealed. Finally, the character of aroma during main processing stages and processed tea was concluded by using a flavor wheel. This study results provide a theoretical basis for the improvement of processing and quality in Jinmudan black tea.
Collapse
Affiliation(s)
- Wu Qingyang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhou Ziwei
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - He Jihang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhao Suhui
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruan Shuling
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - Liu Xiaochun
- Fujian Xiangliangge Tea Ltd. Fuan, 355000, China
| | - Yu Shuirong
- Fujian Nongke Chaye Ltd. Fuan, 355000, China
| | - Sun Yun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| |
Collapse
|
7
|
Ma C, Gao C, Li Y, Zhou X, Fan G, Tian D, Huang Y, Li Y, Zhou H. The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value. Foods 2023; 12:4512. [PMID: 38137315 PMCID: PMC10742727 DOI: 10.3390/foods12244512] [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: 10/31/2023] [Revised: 11/26/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
We aim to improve the product quality of GABA raw Pu-erh tea during development and processing. In this study, headspace solid-phase microextraction gas chromatography-mass spectrometry technology combined with relative odor activity evaluations was used to compare the volatile compounds of GABA sun-dried green tea and GABA raw Pu-erh tea. Sensory evaluation showed a higher aroma score of GABA raw Pu-erh tea than that of GABA sun-dried green tea, with significant differences in aroma type and purity. A total of 147 volatile compounds of 13 categories were detected, which differed in composition and quantity between the two teas. 2-Buten-1-one,1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-,(E)- and beta.-myrcene largely contributed to the aroma formation of both teas. Five volatile compounds were screened as potential markers for tea aroma. Metabolic pathway analysis showed that monoterpenoid biosynthesis may be beneficial to the formation of flowery and fruity aromas in the teas. We suggest that the findings of this study may provide important guidance for the processing and optimization of GABA tea.
Collapse
Affiliation(s)
- Chenyang Ma
- College of Tea Science, Yunnan Agricultural University, Kunming 650500, China; (C.M.); (C.G.); (X.Z.); (G.F.)
| | - Chang Gao
- College of Tea Science, Yunnan Agricultural University, Kunming 650500, China; (C.M.); (C.G.); (X.Z.); (G.F.)
| | - Yuanda Li
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
| | - Xiaohui Zhou
- College of Tea Science, Yunnan Agricultural University, Kunming 650500, China; (C.M.); (C.G.); (X.Z.); (G.F.)
| | - Guofu Fan
- College of Tea Science, Yunnan Agricultural University, Kunming 650500, China; (C.M.); (C.G.); (X.Z.); (G.F.)
| | - Di Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, China;
| | - Yuan Huang
- College of Pu-Erh Tea, West Yunnan University of Applied Sciences, Puer 671000, China;
| | - Yali Li
- College of Tea Science, Yunnan Agricultural University, Kunming 650500, China; (C.M.); (C.G.); (X.Z.); (G.F.)
| | - Hongjie Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650500, China;
| |
Collapse
|
8
|
Shen S, Zhang J, Sun H, Zu Z, Fu J, Fan R, Chen Q, Wang Y, Yue P, Ning J, Zhang L, Gao X. Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18963-18972. [PMID: 37962281 DOI: 10.1021/acs.jafc.3c05273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography-mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.
Collapse
Affiliation(s)
- Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Haoran Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Zhongqi Zu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Jialin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Ranqin Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Pengxiang Yue
- Damin Foodstuff (Zhangzhou) Co., Ltd., Zhangzhou, Fujian 363000, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| |
Collapse
|
9
|
Qin D, Wang Q, Jiang X, Ni E, Fang K, Li H, Wang Q, Pan C, Li B, Wu H. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis. Food Res Int 2023; 173:113356. [PMID: 37803659 DOI: 10.1016/j.foodres.2023.113356] [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: 05/24/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the key aroma compounds with the difference fragrance types of FHDC remains uncertain. In order to characteristic the volatile components in different fragrance types of FHDC, 10 well-known fragrance types of FHDC and Tieguanyin (TGY) as a control were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). Results indicated that 172 volatile compounds were identified as common volatile compounds among all the tea samples. A total of 16 compounds were identified as key compounds that could be used to distinguish between FHDC and TGY. Among the 10 FHDC fragrance types, indole, hotrienol, benzyl nitrile, and jasmine lactone were found to be the most abundant compounds. Despite the presence of certain similarities in aroma components, each type exhibits unique fragrance characteristics as a result of variation in compound composition content and proportion. Furthermore, using statistical and odor activity value analysis, 20 aroma-active compounds were recognized as potential characteristic markers accountable for the diverse fragrance types of FHDC. This research enhances our comprehension of the various fragrance types of FHDC and provides reference values for their rapid identification in the market.
Collapse
Affiliation(s)
- Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Qiushuang Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Xiaohui Jiang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Erdong Ni
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Kaixing Fang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Hongjian Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Qing Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Chendong Pan
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Bo Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China.
| |
Collapse
|
10
|
Shen S, Wu H, Li T, Sun H, Wang Y, Ning J. Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Food Chem 2023; 411:135487. [PMID: 36669341 DOI: 10.1016/j.foodchem.2023.135487] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/03/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC-MS and SPE-GC-MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %-61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea.
Collapse
Affiliation(s)
- Shanshan Shen
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Huiting Wu
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Tiehan Li
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Haoran Sun
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Yujie Wang
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
| | - Jingming Ning
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
| |
Collapse
|
11
|
An T, Shen S, Zu Z, Chen M, Wen Y, Chen X, Chen Q, Wang Y, Wang S, Gao X. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum. Food Chem 2023; 410:135462. [PMID: 36669288 DOI: 10.1016/j.foodchem.2023.135462] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log2FD ≥ 5) were verified by gas chromatography-olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β-Damascenone showed the highest odor activity (log2FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
Collapse
Affiliation(s)
- Tingting An
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Zhongqi Zu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Mengxue Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Xu Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
12
|
Jia W, Wu X, Liu N, Xia Z, Shi L. Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity. Food Chem 2023; 409:135322. [PMID: 36584532 DOI: 10.1016/j.foodchem.2022.135322] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/25/2022]
Abstract
Postharvest senescence and quality deterioration of fresh tea leaves occurred due to the limitation of processing capacity. Refrigerated storage prolongs the shelf life of fresh tea. In this study, quantitative fusion omics delineated the translational landscape of metabolites and proteins in time-series (0-12 days) refrigerated tea by UHPLC-Q-Orbitrap HRMS. Accurate quantification results showed the content of amino acids, especially l-theanine, decreased with the lengthening of the storage duration (15.57 mg g-1 to 7.65 mg g-1) driven by theanine synthetase. Downregulation of enzyme 5-methyltetrahydropteroyltriglutamate-homocysteine methyltransferase expression led to methionine degradation (6.29 µg g-1 to 1.78 µg g-1). Refrigerated storage inhibited serine carboxypeptidase-like acyltransferases activity (59.49 % reduction in 12 days) and induced the polymerization of epicatechin and epigallocatechin and generation of procyanidin dimer and δ-type dehydrodicatechin, causing the manifestation of color deterioration. A predictive model incorporating zero-order reaction and Arrhenius equation was constructed to forecast the storage time of green tea.
Collapse
Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Xixuan Wu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China
| | - Zengrun Xia
- Ankang Research and Development Center for Se-enriched Products, Ankang 725000, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| |
Collapse
|
13
|
Liu Z, Lan Y, Zhang H, Hao W, He S, Liu L, Feng X, Qie Q, Chai M, Wang Y. Responses of Aroma Related Metabolic Attributes of Opisthopappus longilobus Flowers to Environmental Changes. PLANTS (BASEL, SWITZERLAND) 2023; 12:1592. [PMID: 37111816 PMCID: PMC10140910 DOI: 10.3390/plants12081592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 06/19/2023]
Abstract
Opisthopappus longilobus (Opisthopappus) and its descendant species, Opisthopappus taihangensis, commonly thrive on the Taihang Mountains of China. Being typical cliff plants, both O. longilobus and O. taihangensis release unique aromatics. To determine the potential differentiation and environmental response patterns, comparative metabolic analysis was performed on O. longilobus wild flower (CLW), O. longilobus transplant flower (CLT), and O. taihangensis wild flower (TH) groups. Significant differences in the metabolic profiles were found, not within O. longilobus, but between O. longilobus and O. taihangensis flowers. Within these metabolites, twenty-eight substances related to the scents were obtained (one alkene, two aldehydes, three esters, eight phenols, three acids, three ketones, three alcohols, and five flavonoids), of which eugenol and chlorogenic were the primary aromatic molecules and enriched in the phenylpropane pathway. Network analysis showed that close relationships occurred among identified aromatic substances. The variation coefficient (CV) of aromatic metabolites in O. longilobus was lower than O. taihangensis. The aromatic related compounds were significantly correlated with the lowest temperatures in October and in December of the sampled sites. The results indicated that phenylpropane, particularly eugenol and chlorogenic, played important roles in the responses of O. longilobus species to environmental changes.
Collapse
|
14
|
Farag MA, Elmetwally F, Elghanam R, Kamal N, Hellal K, Hamezah HS, Zhao C, Mediani A. Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis. Food Chem 2023; 404:134628. [DOI: 10.1016/j.foodchem.2022.134628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/06/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
|
15
|
Ma S, Li J, Pei L, Feng N, Zhang Y. Microneedle-based interstitial fluid extraction for drug analysis: Advances, challenges, and prospects. J Pharm Anal 2023; 13:111-126. [PMID: 36908860 PMCID: PMC9999301 DOI: 10.1016/j.jpha.2022.12.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/07/2023] Open
Abstract
Similar to blood, interstitial fluid (ISF) contains exogenous drugs and biomarkers and may therefore substitute blood in drug analysis. However, current ISF extraction techniques require bulky instruments and are both time-consuming and complicated, which has inspired the development of viable alternatives such as those relying on skin or tissue puncturing with microneedles. Currently, microneedles are widely employed for transdermal drug delivery and have been successfully used for ISF extraction by different mechanisms to facilitate subsequent analysis. The integration of microneedles with sensors enables in situ ISF analysis and specific compound monitoring, while the integration of monitoring and delivery functions in wearable devices allows real-time dose modification. Herein, we review the progress in drug analysis based on microneedle-assisted ISF extraction and discuss the related future opportunities and challenges.
Collapse
Affiliation(s)
- Shuwen Ma
- Department of Pharmaceutical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China
| | - Jiaqi Li
- Department of Pharmaceutical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China
| | - Lixia Pei
- Institute of Traditional Chinese Medicine Surgery, Longhua Hospital Affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, 200032, China
| | - Nianping Feng
- Department of Pharmaceutical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China
| | - Yongtai Zhang
- Department of Pharmaceutical Sciences, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China
| |
Collapse
|
16
|
Huang D, Li M, Wang H, Fu M, Hu S, Wan X, Wang Z, Chen Q. Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
|
17
|
Liu PP, Feng L, Xu YQ, Zheng L, Yin P, Ye F, Gui AH, Wang SP, Wang XP, Teng J, Xue JJ, Gao SW, Zheng PC. Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
18
|
Chen J, Nie Y, Xu J, Huang S, Sheng J, Wang X, Zhong J. Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow. NPJ Sci Food 2022; 6:52. [DOI: 10.1038/s41538-022-00168-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 10/21/2022] [Indexed: 11/13/2022] Open
Abstract
AbstractThis study mainly studied sensory and metabolite migration from the skin to the soup in the boiling process of tilapia skin using content analysis, electronic nose technique, electronic tongue technique, and metabolomics technique based on ultra-high performance liquid chromatography-mass spectrometry/mass spectrometry and gas chromatography-time-of-flight-mass spectrometry. The content changes, flavor changes, taste changes, metabolite numbers and differential metabolite numbers for both tilapia skin and soup mainly occurred in the initial 30 min. Moreover, the initial 10 min was the key period for the metabolite changes in the boiling process. Further, the differential metabolites in these three periods (0–10, 10–30, and 30–60 min) were identified to show the metabolites migration process. Six (adenine, gingerol, terephthalic acid, vanillin, pentanenitrile, and 2-pyrrolidinonede) and seven (butyramide, lysope(0:0/20:4(5z,8z,11z,14z)), lysope(22:6(4z,7z,10z,13z,16z,19z)/0:0), linoleic acid, N-acetylneuraminic acid, L-threose, and benzoin) chemicals were screened out in the differential metabolites of tilapia skin and soup, respectively, with Variable Importance in the Projection of >1 and p value of <0.05. This work would be beneficial to understand the sensory and metabolite migration in the preparation process of fish soup and provided a metabolomic analysis route to analyze metabolites migration in food.
Collapse
|
19
|
Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13741-13753. [PMID: 36225119 DOI: 10.1021/acs.jafc.2c04342] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC-O-MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.
Collapse
Affiliation(s)
- Tao Feng
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Jiaqing Sun
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Kai Wang
- Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China
| | - Shiqing Song
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Da Chen
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States
| | - Haining Zhuang
- Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand
| | - Dejun Li
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Xianle Meng
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Mingliang Shi
- R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China
| | - Lingyun Yao
- Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States
| |
Collapse
|
20
|
Yin P, Kong YS, Liu PP, Wang JJ, Zhu Y, Wang GM, Sun MF, Chen Y, Guo GY, Liu ZH. A critical review of key odorants in green tea: Identification and biochemical formation pathway. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
21
|
Yaqun L, Hanxu L, Wanling L, Yingzhu X, Mouquan L, Yuzhong Z, Lei H, Yingkai Y, Yidong C. SPME-GC-MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang. Front Nutr 2022; 9:915776. [PMID: 35983487 PMCID: PMC9378830 DOI: 10.3389/fnut.2022.915776] [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: 04/08/2022] [Accepted: 06/30/2022] [Indexed: 11/16/2022] Open
Abstract
Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane/divinylbenzene (PDMS/DVB) with a thickness of 65 μm fiber, extraction time of 30 min, and desorption temperature of 200 °C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, γ-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly α-terpineol, β-terpinenol, and γ-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and β-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that α-terpineol, γ-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation.
Collapse
Affiliation(s)
- Liu Yaqun
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China.,Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, China
| | - Liu Hanxu
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China
| | - Lin Wanling
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China.,Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, China
| | - Xue Yingzhu
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou, China
| | - Liu Mouquan
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China.,Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, China
| | - Zheng Yuzhong
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China.,Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, China
| | - Hu Lei
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China.,Guangdong Provincial Key Laboratory of Functional Substances in Medicinal Edible Resources and Healthcare Products, Chaozhou, China
| | - Yang Yingkai
- Guangdong Jigong Healthy Food Co., Ltd, Chaozhou, China
| | - Chen Yidong
- Guangdong Jigong Healthy Food Co., Ltd, Chaozhou, China
| |
Collapse
|
22
|
Wu H, Chen Y, Feng W, Shen S, Wei Y, Jia H, Wang Y, Deng W, Ning J. Effects of Three Different Withering Treatments on the Aroma of White Tea. Foods 2022; 11:foods11162502. [PMID: 36010502 PMCID: PMC9407123 DOI: 10.3390/foods11162502] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 12/01/2022] Open
Abstract
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography–mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met were dimethyl sulfide, 2-methyl-butanal, 1-penten-3-one, hexanal, (Z)-4-heptenal, β-Myrcene, linalool, geraniol, and trans-β-ionone. These results were used with QDA to reveal that SWT had a stronger floral aroma mainly due to an increase of geraniol and linalool. Moreover, WWT had a stronger grassy aroma mainly due to increased hexanal. The results could be used to select processing methods for producing white tea with a superior aroma.
Collapse
|
23
|
Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113753] [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]
|
24
|
He J, Yao L, Pecoraro L, Liu C, Wang J, Huang L, Gao W. Cold stress regulates accumulation of flavonoids and terpenoids in plants by phytohormone, transcription process, functional enzyme, and epigenetics. Crit Rev Biotechnol 2022:1-18. [PMID: 35848841 DOI: 10.1080/07388551.2022.2053056] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Plants make different defense mechanisms in response to different environmental stresses. One common way is to produce secondary metabolites. Temperature is the main environmental factor that regulates plant secondary metabolites, especially flavonoids and terpenoids. Stress caused by temperature decreasing to 4-10 °C is conducive to the accumulation of flavonoids and terpenoids. However, the accumulation mechanism under cold stress still lacks a systematic explanation. In this review, we summarize three aspects of cold stress promoting the accumulation of flavonoids and terpenoids in plants, that is, by affecting (1) the content of endogenous plant hormones, especially jasmonic acid and abscisic acid; (2) the expression level and activity of important transcription factors, such as bHLH and MYB families. This aspect also includes post-translational modification of transcription factors caused by cold stress; (3) key enzyme genes expression and activity in the biosynthesis pathway, in addition, the rate-limiting enzyme and glycosyltransferases genes are responsive to cold stress. The systematic understanding of cold stress regulates flavonoids, and terpenoids will contribute to the future research of genetic engineering breeding, metabolism regulation, glycosyltransferases mining, and plant synthetic biology.
Collapse
Affiliation(s)
- Junping He
- Wenzhou Safety (Emergency) Institute of Tianjin University, Wenzhou, China.,School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Lu Yao
- Wenzhou Safety (Emergency) Institute of Tianjin University, Wenzhou, China.,School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Lorenzo Pecoraro
- Wenzhou Safety (Emergency) Institute of Tianjin University, Wenzhou, China.,School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Changxiao Liu
- Tianjin Pharmaceutical Research Institute, Tianjin, China
| | - Juan Wang
- Wenzhou Safety (Emergency) Institute of Tianjin University, Wenzhou, China.,School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Luqi Huang
- National Resource Center for Chinese Meteria Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Wenyuan Gao
- Wenzhou Safety (Emergency) Institute of Tianjin University, Wenzhou, China.,School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| |
Collapse
|
25
|
Zhang X, Jia W, Tang X, Shan Q, Chen Q, Cheng C, Shao J, Ling Y, Hei D. Geographical Discrimination of Pu-Erh Tea by the Determination of Elements by Low-Power Total Reflection X-Ray Fluorescence (TXRF) and Caffeine and Polyphenols by Spectrophotometry. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2093891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Xinlei Zhang
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Wenbao Jia
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Xinru Tang
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Qing Shan
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Qiyan Chen
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Can Cheng
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Jinfa Shao
- Key Laboratory of Ray Beam Technology of Ministry of Education, College of Nuclear Science and Technology, Beijing Normal University, Beijing, China
| | - Yongsheng Ling
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Daqian Hei
- School of Nuclear Science and Technology, Lanzhou University, Lanzhou, China
| |
Collapse
|
26
|
Piao M, Zhang Y, Chen T. Effects of different de-enzyming methods on microbial composition and volatile compounds of raw Pu’ er tea based on microbiome and metabolomics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101817] [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]
|
27
|
Wang S, Qiu Y, Gan RY, Zhu F. Chemical constituents and biological properties of Pu-erh tea. Food Res Int 2022; 154:110899. [DOI: 10.1016/j.foodres.2021.110899] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 12/21/2022]
|
28
|
Effect of Aging Time on the Composition of the Volatile Components of An–tea. Processes (Basel) 2022. [DOI: 10.3390/pr10030437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
To investigate the effects of different aging times, three An–tea samples were selected for comparison with a non-aged sample as the control (CK, one-year-old) and labeled as high-aged (HAS, 12 years old), medium-aged (MAS, 7 years old), and low-aged samples (LAS, 2 years old). Changes in the volatile components of the different An–tea samples were investigated using headspace–solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS). The volatile components of An–tea consisted of eight types of compounds. Aldehydes and hydrocarbons were dominant in LAS, while esters, ketones, alcohols, nitrogen-containing compounds, and ethers were the most abundant compound in MAS. Esters were dominant in HAS, while phenols were only present in LAS and CK. As aging time increased, the number of identical compounds gradually decreased, while the relative contents of the alcohols also decreased. Except for CK, the contents of ketones and aldehydes gradually decreased as the aging time increased. The content of aldehydes greatly increased during the initial aging period. Ketones and esters had markedly increased in HAS, while their abundance in LAS was close to that in CK. The comprehensive quality score of the volatile components obtained by principal component analysis was highest for MAS, followed by HAS and LAS, with CK having the lowest score.
Collapse
|
29
|
Tao M, Guo W, Zhang W, Liu Z. Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage. Foods 2022; 11:foods11050628. [PMID: 35267261 PMCID: PMC8909151 DOI: 10.3390/foods11050628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/06/2022] [Accepted: 01/14/2022] [Indexed: 11/17/2022] Open
Abstract
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography−olfactometry−mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.
Collapse
Affiliation(s)
- Meng Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenli Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenjun Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: or ; Tel.: +86-182-5609-6628
| |
Collapse
|
30
|
Lin T, Chen XL, Guo J, Li MX, Tang YF, Li MX, Li YG, Cheng L, Liu HC. Simultaneous Determination and Health Risk Assessment of Four High Detection Rate Pesticide Residues in Pu'er Tea from Yunnan, China. Molecules 2022; 27:1053. [PMID: 35164318 PMCID: PMC8839113 DOI: 10.3390/molecules27031053] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/29/2022] [Accepted: 02/01/2022] [Indexed: 02/01/2023] Open
Abstract
Four pesticides with a high detection rate in Pu'er tea have been determined by a QuEChERS (quick, easy, cheap, effective, rugged, safe) method with multiwalled carbon nanotubes (MWCNTs), and combined ultrahigh-performance liquid chromatography-triple quadrupole linear ion trap-tandem mass spectrometry (UHPLC-QTRAP-MS/MS). MWCNs have been compared with other common purification materials, and found to be superior. The matrix effect was systematically studied, and the results show that the MWCNs can quickly and effectively reduce matrix interference values, which were in the range from -17.8 to 13.8. The coefficients (R2) were greater than 0.99, with the limit of quantification ranging from 0.1 to 0.5 μg/kg, and the recovery rate ranging from 74.8% to 105.0%, while the relative standard deviation (RSD) ranged from 3.9% to 6.6%. A total of 300 samples, taken from three areas in which Yunnan Pu'er tea was most commonly produced, tested for four pesticides. The results show that the detection rate of tolfenpyrad in Pu'er tea was 35.7%, which is higher than other pesticides, and the lowest was indoxacarb, with 5.2%. The residual concentrations of chlorpyrifos, triazophos, tolfenpyrad and indoxacarb ranged from 1.10 to 5.28, 0.014 to 0.103, 1.02 to 51.8, and 1.07 to 4.89 mg/kg, respectively. By comparing with China's pesticide residue limits in tea (GB 2763-2021), the over standard rates of chlorpyrifos, tolfenpyrad, and indoxacarb were 4.35%, 0.87% and 0%, respectively. The risk assessment result obtained with the hazard quotient (HQ) method shows that the HQ of the four pesticides was far less than one, indicating that the risk is considered acceptable for the four pesticides in Pu'er tea. The largest HQ was found for tolfenpyrad, 0.0135, and the smallest was found for indoxacarb, 0.000757, but more attention should be paid to tolfenpyrad in daily diets in the future, because its detection rate, and residual and residual median were all relatively high.
Collapse
Affiliation(s)
- Tao Lin
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Science, Kunming 650223, China; (T.L.); (X.-L.C.); (M.-X.L.); (Y.-G.L.)
- Laboratory of Quality and Safety Risk Assessment for Agro-Products (Kunming), Ministry of Agriculture and Rural Affairs, Kunming 650223, China
| | - Xing-Lian Chen
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Science, Kunming 650223, China; (T.L.); (X.-L.C.); (M.-X.L.); (Y.-G.L.)
- Laboratory of Quality and Safety Risk Assessment for Agro-Products (Kunming), Ministry of Agriculture and Rural Affairs, Kunming 650223, China
| | - Jin Guo
- School of Medicine, Yunnan University of Business Management, Kunming 650106, China; (J.G.); (M.-X.L.)
| | - Meng-Xia Li
- School of Medicine, Yunnan University of Business Management, Kunming 650106, China; (J.G.); (M.-X.L.)
| | - Yu-Feng Tang
- College of Agronomy and Life Sciences, Zhaotong University, Zhaotong 657000, China;
| | - Mao-Xuan Li
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Science, Kunming 650223, China; (T.L.); (X.-L.C.); (M.-X.L.); (Y.-G.L.)
- Laboratory of Quality and Safety Risk Assessment for Agro-Products (Kunming), Ministry of Agriculture and Rural Affairs, Kunming 650223, China
| | - Yan-Gang Li
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Science, Kunming 650223, China; (T.L.); (X.-L.C.); (M.-X.L.); (Y.-G.L.)
- Laboratory of Quality and Safety Risk Assessment for Agro-Products (Kunming), Ministry of Agriculture and Rural Affairs, Kunming 650223, China
| | - Long Cheng
- SCIEX Analytical Instrument Trading Co., Ltd., Shanghai 200335, China;
| | - Hong-Cheng Liu
- Quality Standards and Testing Technology Research Institute, Yunnan Academy of Agricultural Science, Kunming 650223, China; (T.L.); (X.-L.C.); (M.-X.L.); (Y.-G.L.)
- Laboratory of Quality and Safety Risk Assessment for Agro-Products (Kunming), Ministry of Agriculture and Rural Affairs, Kunming 650223, China
| |
Collapse
|
31
|
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]
|
32
|
Shi Y, Zhu Y, Ma W, Lin Z, Lv H. Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science. Curr Res Food Sci 2022; 5:1098-1107. [PMID: 35856056 PMCID: PMC9287605 DOI: 10.1016/j.crfs.2022.06.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/25/2022] [Accepted: 06/29/2022] [Indexed: 11/18/2022] Open
Abstract
Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 μg/kg) was the most abundant volatile component in PGT, followed by trans-β-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that β-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products. Volatiles of pan-fried green teas were extracted using stir bar sorptive extraction. Pan-fried green tea was rich in alcohols, esters, and ketones. Trans-β-ionone has both the highest odour activity value and aroma intensity. Sixteen key aroma compounds were identified by means of molecular sensory science. The differences of volatiles among four types of green teas were revealed.
Collapse
Affiliation(s)
- Yali Shi
- 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
| | - 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
| | - 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
- Corresponding author.
| |
Collapse
|
33
|
Xiao M, Zheng F, Xiao M, Qi A, Wang H, Dai Q. Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3688] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mingji Xiao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Fangling Zheng
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Mengxuan Xiao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - An Qi
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Huiqiang Wang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| |
Collapse
|
34
|
Hu S, He C, Li Y, Yu Z, Chen Y, Wang Y, Ni D. The formation of aroma quality of dark tea during pile-fermentation based on multi-omics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|