1
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Xiao H, Tian Y, Yang H, Zeng Y, Yang Y, Yuan Z, Zhou H. Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation. Food Chem 2024; 457:140119. [PMID: 38936125 DOI: 10.1016/j.foodchem.2024.140119] [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: 01/12/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/29/2024]
Abstract
High-mountain green tea, where the first new leaf hasn't yet unfurled, is prized for perceived superior quality, but this hasn't yet been verified by experimentation. Electronic sensors, whole metabolomics and sensory evaluation were employed to assess the quality of yymj (tea buds with a newly unfurled leaf) and qymj (tea buds without new leaves). The qymj proved to have significant advantages in aroma, color and shape, but still had some shortcomings in umami, bitterness and sourness. Differences in the content of volatile organic compounds (including alcohols, hydrocarbons and lipids) and nonvolatile organic compounds (flavonoids, amino acids, sugars, and phenolic acids) quality of high-mountain green teas with different maturity levels and provides well explained these quality differences. This study establishes a systematic approach to study the quality of high-mountain green tea at different maturity levels, and provides important reference information for consumers, governments and tea farmers.
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Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yun Tian
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Hui Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yajuan Zeng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yang Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Zhihui Yuan
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China.
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China.
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2
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Huang S, Tao L, Xu L, Shu M, Qiao D, Wen H, Xie H, Chen H, Liu S, Xie D, Wei C, Zhu J. Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions. Food Chem X 2024; 23:101547. [PMID: 38974194 PMCID: PMC11225684 DOI: 10.1016/j.fochx.2024.101547] [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: 04/25/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 07/09/2024] Open
Abstract
Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of 'Shidacha 2' cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7-888.5) and geraniol (11.9-141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK.
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Affiliation(s)
- Songyan Huang
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Lingling Tao
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Linlin Xu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Mingtao Shu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Dahe Qiao
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Huilin Wen
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Hui Xie
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Hongrong Chen
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Shengrui Liu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Deyu Xie
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC 27695, USA
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
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3
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Wang Y, Deng G, Huang L, Ning J. Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting. Food Chem X 2024; 23:101571. [PMID: 39007121 PMCID: PMC11239469 DOI: 10.1016/j.fochx.2024.101571] [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: 05/18/2024] [Revised: 06/11/2024] [Accepted: 06/14/2024] [Indexed: 07/16/2024] Open
Abstract
Flower scenting is an effective way to enhance the aroma of green tea (GT), including those osmanthus scented green tea (OSGT). However, the mechanism of aroma enhancement by scenting is still unclear. Here, the volatiles of GT, OSGT, and osmanthus were detected by GC-MS. The total volatile content of OSGT was significantly increased compared to GT, with the flowery and coconut aromas enhanced. Furthermore, 17 of 139 volatiles were responsible for the enhancement by GC-olfactometry and their absolute odor activity values (OAVs). Aroma recombination, omission and addition experiments showed that dihydro-β-ionone, (E)-β-ionone, (E, E)-2,4-heptadienal, geraniol, linalool, α-ionone, and γ-decalactone were the key aroma volatiles with flowery or coconut aromas. Additionally, the dynamics of the key volatiles (OAVs >1) from different scenting durations were analyzed, proving that the optimal duration was 6-12 h. This study provides new insight into the mechanism of aroma formation during OSGT production.
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Affiliation(s)
- Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Guojian Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Lunfang Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
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4
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He Y, Liu S, Kang Y, Periakaruppan R, Zhuang J, Wang Y, Chen X, Liu X, Li X. The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading. Foods 2024; 13:2349. [PMID: 39123541 PMCID: PMC11311319 DOI: 10.3390/foods13152349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 07/16/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
Leaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied. Less attention has been paid to the effect of different complex light intensities on the formation of green tea's volatile aroma during leaf spreading. The current study was designed to evaluate how leaf spreading under different complex light intensities relates to the quality of green tea. Using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS), volatile flavor compounds in green tea were analyzed during leaf spreading in five different light conditions. Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odors. Eight distinct groups, including ninety volatile compounds, were detected. The most prevalent volatile compounds found in green tea samples were hydrocarbons and alcohols, which accounted for 29% and 22% of the total volatile compounds, respectively. Fourteen volatile compounds (OAV > 1) were identified as key active differential odorants. The chestnut-like aroma in green tea was mostly derived from 3-methyl-butanal and linalool, which were significantly accumulated in medium-intensity light (ML).
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Affiliation(s)
- Youyue He
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
| | - Shujing Liu
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
| | - Yuzhong Kang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
| | - Rajiv Periakaruppan
- Department of Biotechnology, PSG College of Arts & Science, Coimbatore 641 014, India;
| | - Jing Zhuang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
| | - Yuhua Wang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
| | - Xuan Chen
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
| | - Xinqiu Liu
- College of Humanities and Social Development, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinghui Li
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China; (Y.H.); (S.L.); (Y.K.); (J.Z.); (Y.W.); (X.C.)
- Huanghai Science and Technology Innovation Research Institute of Shandong, Rizhao 276801, China
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5
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Wang Q, Xie J, Wang L, Jiang Y, Deng Y, Zhu J, Yuan H, Yang Y. Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS. Food Res Int 2024; 187:114330. [PMID: 38763633 DOI: 10.1016/j.foodres.2024.114330] [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: 01/24/2024] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea (FSGT) were meticulously tracked utilizing advanced analytical techniques such as GC-E-Nose, GC-MS, and GC × GC-TOFMS. A total of 244 volatile metabolites were identified by GC-MS and GC × GC-TOFMS, among which 37 volatile compounds were concurrently detected by both methods. Spreading and fixation stages were deemed as pivotal processes for shaping the volatile profiles in FSGT. Notably, linalool, heptanal, 2-pentylfuran, nonanal, β-myrcene, hexanal, 2-heptanone, pentanal, 1-octen-3-ol, and 1-octanol were highlighted as primary contributors to the aroma profiles of FSGT by combining odor activity value assessment. Furthermore, lipid degradation and glycoside hydrolysis were the main pathways for aroma formation of FSGT. The results not only elucidate the intricate variations in volatile metabolites but also offer valuable insights into enhancing the processing techniques for improved aroma quality of green tea.
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Affiliation(s)
- Qiwei Wang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jialing Xie
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Lilei Wang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yongwen Jiang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuliang Deng
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiayi Zhu
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haibo Yuan
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yanqin Yang
- Key Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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6
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Huang D, Zheng D, Sun C, Fu M, Wu Y, Wang H, Yu J, Yang Y, Li Y, Wan X, Chen Q. Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea. Food Chem 2024; 445:138620. [PMID: 38382249 DOI: 10.1016/j.foodchem.2024.138620] [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: 10/08/2023] [Revised: 01/12/2024] [Accepted: 01/26/2024] [Indexed: 02/23/2024]
Abstract
Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT.
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Affiliation(s)
- Dongzhu Huang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Dongqiao Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chenyi Sun
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Maoyin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuhan Wu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hong Wang
- Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yunqiu Yang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yeyun Li
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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7
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Gan S, Chen Y, Zhao L, Zhao X, Qiu T, Zhai X, Dai Q. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O). Food Res Int 2024; 187:114359. [PMID: 38763643 DOI: 10.1016/j.foodres.2024.114359] [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: 01/01/2024] [Revised: 03/22/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and solvent extraction-solid phase extraction (SE-SPE) combined with gas chromatography-mass spectrometry (GC-MS). Comparing these three pretreatments, we found HS-SPME was more efficient for headspace compounds while SE-SPE was more efficient for volatiles with higher boiling points. Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography-olfactometry (GC-O). According to the AI and relative odor activity value (rOAV), 27 compounds were identified as aroma-active compounds. Quantitative descriptive analysis (QDA) showed that the characteristic aroma attributes of XKGT were chestnut-like, corn-like, fresh, and so on. The results of network analysis showed that (E, Z)-2,6-nonadienal, nonanal, octanal and nerolidol were responsible for the fresh aroma. Similarly, dimethyl sulfide, (E, E)-2,4-heptadienal, (E)-2-octenal and β-cyclocitral contributed to the corn-like aroma. Furthermore, indole was responsible for the chestnut-like and soybean-like aroma. This study contributes to a better understanding of the molecular mechanism of the aroma characteristics of XKGT.
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Affiliation(s)
- Shiya Gan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Yingqi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Lei Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Xiaoyi Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Tong Qiu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China.
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China.
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8
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Ouyang J, Jiang R, Chen H, Liu Q, Yi X, Wen S, Huang F, Zhang X, Li J, Wen H, Xiong L, Liu Z, Huang J. Characterization of key odorants in 'Baimaocha' black teas from different regions. Food Chem X 2024; 22:101303. [PMID: 38590631 PMCID: PMC10999827 DOI: 10.1016/j.fochx.2024.101303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/29/2024] [Accepted: 03/16/2024] [Indexed: 04/10/2024] Open
Abstract
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-β-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.
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Affiliation(s)
- Jian Ouyang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Qi Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xiaoqin Yi
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Shuai Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Fangfang Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Juan Li
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Haitao Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Ligui Xiong
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Zhonghua Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Jianan Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
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9
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Wang Y, Liu N, Yu T, Gao J, Fan Y, Wang W, Wang J, Wu Y, Zhang J, Ning J. The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis. Food Chem X 2024; 22:101427. [PMID: 38736982 PMCID: PMC11087968 DOI: 10.1016/j.fochx.2024.101427] [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: 02/17/2024] [Revised: 04/19/2024] [Accepted: 04/28/2024] [Indexed: 05/14/2024] Open
Abstract
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response surface methodology (RSM), and the response value of aroma sensory evaluation score. The volatiles in batches of tea samples were analyzed by GC-MS. The optimal quality was obtained with a flowery-like aroma by RSM under a spreading time of 8.97 h, fixation time of 162.3 s, and drying temperature of 103.32 °C. GC-O and odor activity values further revealed floral-like volatiles, including decanal, linalool oxide, β-lonone, geraniol, (Z)-jasmone, linalool, nonanal, and benzeneacetaldehyde. The recombination of these floral volatiles confirmed the consistency with the floral green tea. Furthermore, the extending spreading duration (8-10 h), reducing fixation duration (160-190 s), and increasing drying temperature (100-115 °C) promote their accumulation in green tea. This study provides new perspectives for the precise enhancement of floral odorants for green tea.
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Affiliation(s)
- Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Nanfeng Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Tianzi Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jing Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Yulin Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Wenya Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Junhan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
- Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China
- International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
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10
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Niu X, Ao C, Yu J, Zhao Y, Huang H. GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types. Foods 2024; 13:1848. [PMID: 38928790 PMCID: PMC11202594 DOI: 10.3390/foods13121848] [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: 05/14/2024] [Revised: 06/05/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.
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Affiliation(s)
| | | | | | | | - Haitao Huang
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (X.N.); (C.A.); (J.Y.); (Y.Z.)
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11
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Deng Y, Li C, Chen Y, Zou Z, Gong J, Shen C, Fang K. Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea. Foods 2024; 13:1808. [PMID: 38928750 PMCID: PMC11203251 DOI: 10.3390/foods13121808] [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: 05/04/2024] [Revised: 05/23/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
This study aimed to investigate the aroma effects of key volatile compounds in a new type of mulberry leaf Fu brick teas (MTs) and traditional Fu brick teas (FTs). Headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and chemometrics were used to determine the differences in key flavour qualities between the two. The results showed that a total of 139 volatile components were identified, with aldehydes, ketones, and alcohols dominating. Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) combined with the odour activity value (OAV) showed that seven aroma compounds had an OAV > 10, including 2-(4-methylcyclohex-3-en-1-yl) propan-2-ol with floral and fruity aroma and green attributes, 6-methylhept-5-en-2-one, (E)-6,10-dimethyl-5,9-Undecadien-2-one, (3E,5E)-octa-3,5-dien-2-one, Benzaldehyde, and (E)-3,7,11,15-tetramethylhexadec-2-en-1-ol, which were more abundant in MTs than FTs; Cedrol with sweet aroma attributes was more consistent in MTs than FTs, and we suggest that these odour compounds are important aroma contributors to MTs. Taken together, these findings will provide new insights into the mechanism of formation of the characteristic attributes of aroma in MTs.
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Affiliation(s)
- Yuezhao Deng
- College of Information and Intelligent Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (C.L.); (Z.Z.); (J.G.)
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China;
| | - Cheng Li
- College of Information and Intelligent Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (C.L.); (Z.Z.); (J.G.)
| | - Yineng Chen
- School of Information Science and Engineering, Hunan Women’s College, Changsha 410000, China;
| | - Zhuoyang Zou
- College of Information and Intelligent Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (C.L.); (Z.Z.); (J.G.)
| | - Junyao Gong
- College of Information and Intelligent Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (C.L.); (Z.Z.); (J.G.)
| | - Chengwen Shen
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China;
| | - Kui Fang
- College of Information and Intelligent Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.D.); (C.L.); (Z.Z.); (J.G.)
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12
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Tian D, Huang G, Ren L, Li Y, Yu J, Lu Q, Yang Y, Deng X, Li Y, Zhou H. Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds. Food Chem 2024; 440:138249. [PMID: 38183708 DOI: 10.1016/j.foodchem.2023.138249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/08/2024]
Abstract
The present study aimed to explore the key volatile compounds (VCs) that lead to the formation of characteristic flavors in ripe Pu-erh tea (RIPT) fermented by Monascus purpureus (M. purpureus). Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC-MS), orthogonal partial least square-discriminant analysis (OPLS-DA) were employed for a comprehensive analysis of the VCs present in RIPT fermented via different methods and were further identified by odor activity value (OAV). The VCs 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, (E)-linalool oxide (pyranoid), methyl salicylate, linalool, β-ionone, β-damascenone were the key characteristic VCs of RIPT fermented by M. purpureus. OAV and Gas chromatography-olfactometry (GC-O) further indicated that β-damascenone was the highest contribution VCs to the characteristic flavor of RIPT fermented by M. purpureus. This study reveals the specificities and contributions of VCs present in RIPT under different fermentation methods, thus providing new insights into the influence of microorganisms on RIPT flavor.
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Affiliation(s)
- Di Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | | | - Ling Ren
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yuanda Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Juan Yu
- College of Pu-erh tea,West Yunnan University of Applied Sciences, Puer, Yunnan 665000, China
| | - Qian Lu
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yingyan Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xiujuan Deng
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Yali Li
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Hongjie Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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13
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Wang X, Sun K, Liao X, Zhang Y, Ban Y, Zhang X, Song Z. Physicochemical, antibacterial and aromatic qualities of herbaceous peony ( Paeonia lactiflora pall) tea with different varieties. RSC Adv 2024; 14:14303-14310. [PMID: 38690105 PMCID: PMC11060045 DOI: 10.1039/d3ra08144c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 03/22/2024] [Indexed: 05/02/2024] Open
Abstract
The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea by physicochemical analysis, sensory evaluation, antimicrobial capacity analysis and a combination of gas chromatography with quadruple time of flight mass spectrometry (GC-QTOF). Antibacterial and antioxidant analyses revealed that the ABTS free radical scavenging rate of HPT was high, ranging from 82.20% to 87.40% overall. 'Madame Claude Tain' had the strongest inhibitory ability against Staphylococcus aureus with an inhibitory effect of 12.65 mm. The sensory evaluation showed that 'Angel cheeks' had the highest overall sensory score. GC-QTOF combined with orthogonal projections to latent structures discriminant analysis showed that 22 volatile components were the key aroma components of herbaceous peony tea. Different varieties of herbaceous peony tea had a unique characteristic aroma. 'Angel cheeks' imparted lily-like and chestnut fragrances, which were attributed to linalool and 3,5-octadien-2-one. 'Sea Shell', 'Mother's Choice' and 'Angel Cheek' had a medicinal aroma, which may be due to the presence of o-cymene. Overall, 'Angel cheeks' was the most suitable for developing high-quality herbaceous peony tea in five varieties. This study provided a theoretical basis and technical guidance for the development of herbaceous peony.
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Affiliation(s)
- Xiaoxiao Wang
- College of Landscape Architecture and Forestry, Qingdao Agricultural University Qingdao Shandong 266109 China
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Beijing 100081 China
- College of Engineering, China Agricultural University Beijing 100083 China
| | - Kairong Sun
- College of Horticulture, China Agricultural University Beijing 100193 China
| | - Xueping Liao
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Beijing 100081 China
| | - Yanli Zhang
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Yuqian Ban
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Xiuxin Zhang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Beijing 100081 China
| | - Zihan Song
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
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14
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Sha H, Li S, Li J, Zhao J, Su D. Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn ( Xanthoceras sorbifolium Bunge) Leaves and Flowers. Foods 2024; 13:1274. [PMID: 38672945 PMCID: PMC11049039 DOI: 10.3390/foods13081274] [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: 03/27/2024] [Revised: 04/18/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024] Open
Abstract
Yellowhorn (Xanthoceras sorbifolium Bunge) is a unique oilseed tree in China with high edible and medicinal value. However, the application potential of yellowhorn has not been adequately explored. In this study, widely targeted metabolomics (HPLC-MS/MS and GC-MS) and network pharmacology were applied to investigate the nutritional potential of yellowhorn leaves and flowers. The widely targeted metabolomics results suggested that the yellowhorn leaf contains 948 non-volatile metabolites and 638 volatile metabolites, while the yellowhorn flower contains 976 and 636, respectively. A non-volatile metabolite analysis revealed that yellowhorn leaves and flowers contain a variety of functional components beneficial to the human body, such as terpenoids, flavonoids, alkaloids, lignans and coumarins, phenolic acids, amino acids, and nucleotides. An analysis of volatile metabolites indicated that the combined action of various volatile compounds, such as 2-furanmethanol, β-icon, and 2-methyl-3-furanthiol, provides the special flavor of yellowhorn leaves and flowers. A network pharmacology analysis showed that various components in the flowers and leaves of yellowhorn have a wide range of biological activities. This study deepens our understanding of the non-volatile and volatile metabolites in yellowhorn and provides a theoretical basis and data support for the whole resource application of yellowhorn.
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Affiliation(s)
- Haojie Sha
- Peking University Institute of Advanced Agricultural Sciences, Weifang 261325, China; (H.S.); (J.L.); (J.Z.)
| | - Shouke Li
- Shandong Woqi Agricultural Development Co., Ltd., Weifang 262100, China;
| | - Jiaxing Li
- Peking University Institute of Advanced Agricultural Sciences, Weifang 261325, China; (H.S.); (J.L.); (J.Z.)
| | - Junying Zhao
- Peking University Institute of Advanced Agricultural Sciences, Weifang 261325, China; (H.S.); (J.L.); (J.Z.)
| | - Dingding Su
- Peking University Institute of Advanced Agricultural Sciences, Weifang 261325, China; (H.S.); (J.L.); (J.Z.)
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15
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Romano A, De Luca L, Romano R. Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils ( Lens culinaris Medik.) flour. Food Funct 2024; 15:3539-3551. [PMID: 38465882 DOI: 10.1039/d3fo05758e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 μm. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences (P < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased (p < 0.05). A decrease in the presence of intact starch granules was observed via SEM in the germinated samples. The germination time had a significant (P < 0.05) effect on the colour indices, L*, a*, and b* of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the in vitro starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.
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Affiliation(s)
- Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
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16
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Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
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Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
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17
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Li J, Han S, Mei X, Wang M, Han B. Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage. Food Chem 2024; 437:137831. [PMID: 37897818 DOI: 10.1016/j.foodchem.2023.137831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 10/17/2023] [Accepted: 10/20/2023] [Indexed: 10/30/2023]
Abstract
In the present study, the volatile compounds in organic green tea with a continuous storage period (ranging from 1 to 16 years) were comprehensively analyzed and compared through SDE-GC-MS and chemometrics. The results revealed that the total of 124 volatiles were identified, and their total amount was increased with the prolongation of the storage years. Ketones, alcohols, esters, and aromatic hydrocarbons were the main types of volatiles in organic green tea, among which 26 volatile compounds were significantly correlated with storage years, and six volatile compounds that were most seriously affected by the storage years. The results of the support vector machine classification combined with multiple linear regression analysis showed that the content-period prediction model for the six volatile compounds can accurately predict the storage years of organic green tea. Therefore, this study offers novel insights into volatile compounds changes during the storage of green tea.
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Affiliation(s)
- Jia Li
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Shanjie Han
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China; Hangzhou Tea & Chrysanthemum Technology Co. Ltd., Hangzhou 310018, China
| | - Xianshan Mei
- Zhejiang Meifeng Tea Industry Co., Ltd., Lishui 323000, China
| | - Mengxin Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China.
| | - Baoyu Han
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China.
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18
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Zhang W, Bai B, Du H, Hao Q, Zhang L, Chen Z, Mao J, Zhu C, Yan M, Qin H, Abd El-Aty A. Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars. Food Chem X 2024; 21:101189. [PMID: 38357376 PMCID: PMC10865235 DOI: 10.1016/j.fochx.2024.101189] [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: 09/26/2023] [Revised: 01/23/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Flavor profiles of various Pyrus spp. cultivars exhibit significant variations, yet the underlying flavor-contributing factors remain elusive. In this investigation, a comprehensive approach encompassing metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis was employed to elucidate the flavor disparities among Nanguoli, Korla fragrant pear, and Qiuyueli cultivars and uncover potential flavor contributor. The study comprehensively characterized the categories and concentrations of nonvolatile and volatile metabolites, and 925 metabolites were identified. Flavonoids and esters dominated the highest cumulative response, respectively. Utilizing weighted correlation network analysis (WGCNA), seven highly correlated modules were identified, yielding 407 pivotal metabolites. Further correlation analysis of the differential substances provided potential flavor constituents strongly associated with various sensory attributes; taste factors had a certain association with olfactory characteristics. Our findings demonstrated the manifestation of flavor was a result of the synergistic effect of various compounds; evaluation olfactory flavor necessitated a comprehensive consideration of taste substances.
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Affiliation(s)
- Wenjun Zhang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Bo Bai
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Hongxia Du
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Qian Hao
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Lulu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Zilei Chen
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Jiangsheng Mao
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Chao Zhu
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Mengmeng Yan
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - Hongwei Qin
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, China
| | - A.M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
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19
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Wang X, Cao J, Cheng X, Liu X, Zhu W, Li Y, Wan X, Chen S, Liu L. UV-B application during the aeration process improves the aroma characteristics of oolong tea. Food Chem 2024; 435:137585. [PMID: 37776653 DOI: 10.1016/j.foodchem.2023.137585] [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: 07/16/2023] [Revised: 09/10/2023] [Accepted: 09/22/2023] [Indexed: 10/02/2023]
Abstract
Solar withering is essential for the aroma formation of oolong tea, but due to the rainy and humid weather in plantation areas, solar withering became insufficient which seriously limits high-grade oolong tea production. This study aims to investigate ultraviolet B (UV-B) effects on the aroma characteristics of oolong tea and its feasibility in improving tea aroma quality. Sensory evaluation, odorant quantitation, and aroma characteristic analysis suggested UV-B application during the aeration process provided similar effects as solar withering in improving the aroma quality of oolong tea. UV-B application significantly increased fruity and floral odorants (4-hexanolide, α-farnesene, and β-ocimene by 44%, 74%, and 37%, respectively), and decreased green and fatty odorants (hexanal, (E)-2-octenal, and (Z)-4-heptenal by 42%, 45%, and 27%, respectively). These indicate UV-B is crucial for the flowery and fruity aroma formation of oolong tea, which can be potentially applied to oolong tea production, especially under unsunny weather.
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Affiliation(s)
- Xiaohui Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jingjie Cao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xin Cheng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xuyang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Wenfeng Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | | | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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20
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Zheng XT, Zeng XY, Lin XL, Chen DS, Li Y, Huang JJ, Yu ZC, Zhu H. Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS. Sci Rep 2024; 14:2727. [PMID: 38302602 PMCID: PMC10834424 DOI: 10.1038/s41598-024-53307-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 01/30/2024] [Indexed: 02/03/2024] Open
Abstract
Different aromatic components do indeed give different tea flavors. There is still little research on whether there is a certain regularity in the combination and content of aromatic components in different aroma types of Phoenix Dancong (PDC) tea. This potential regularity may be a key factor in unraveling the relationship between reproduction and evolution in PDC tea. Here, the 5 kinds of these 4 aroma types PDC tea (Zhuye, Tuofu, Jianghuaxiang, Juduo, Yashixiang) were used as research materials in this study, the headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aromatic components of these PDC teas. The results showed a total of 36 aromatic components identified in this study. When conducting cluster analysis, it was found that similarity degree arrangement sequence of 5 PDC teas was Juduo, Tuofu, Yashixiang, Zhuye and Jianghuaxiang. Among these aromatic components, the 7,9-Di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione, the 2-Cyclopenten-1-one, 3-methyl-2-(2-pentenyl)-,(Z)-, the 2,4-Di-tert-butylphenol, the 3,7-dimethyl-1,5,7-Octatrien-3-ol, and the 2-Furanmethanol,5-ethenyltetrahydro-.alpha.,.alpha.,5-trimethyl-,cis- are common to 5 PDC teas. This study aims to elucidate the similarities in the aromatic components of 5 PDC teas, revealing the major aroma-endowed substances of various aroma, and providing theoretical reference for further exploring the relationship between aroma type discrimination, variety selection, and evolution of PDC teas.
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Affiliation(s)
- Xiao-Ting Zheng
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Xing-Yao Zeng
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Xiao-Ling Lin
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Dan-Sheng Chen
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Yun Li
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Jian-Jian Huang
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Zheng-Chao Yu
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China.
| | - Hui Zhu
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China.
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21
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Li M, Feng Z, Wang F, Chen J, Fan J, Wang J, Liu Z, Yin J. Effects of brewing water on the volatile composition of tea infusions. Food Chem 2023; 429:136971. [PMID: 37516052 DOI: 10.1016/j.foodchem.2023.136971] [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: 04/04/2023] [Revised: 07/20/2023] [Accepted: 07/20/2023] [Indexed: 07/31/2023]
Abstract
There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis, the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO3-, Ca2+ and Mg2+ were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, β-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.
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Affiliation(s)
- Meiqin Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhihui Feng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Fang Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jianxin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jie Fan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jieqiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Junfeng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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22
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Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7136-7152. [PMID: 37337850 DOI: 10.1002/jsfa.12798] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND White tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during the aging process are still unclear. Thus, the key aroma-active compounds of white tea during the aging process were investigated using gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) and gas chromatography-olfactometry (GC-O) combined with sensory-directed flavor analysis. RESULTS A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active compounds were then determined by GC-O, and 19 of them were further selected as the key aroma-active compounds based on modified frequency (MF) and odor activity value (OAV). CONCLUSION Aroma recombination and omission testing confirmed that 1-octen-3-ol, linalool, phenethyl alcohol, geraniol, (E)-β-ionone, α-ionone, hexanal, phenylacetaldehyde, nonanal, (E, Z)-(2,6)-nonadienal, safranal, γ-nonalactone and 2-amylfuran were the common key aroma-active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β-damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yangyang Sun
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Xuejiao Wang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Heyun Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yage Yin
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yumeng Wu
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Ziping Du
- College of Economics and Management, Tianjin University of Science and Technology, Tianjin, P. R. China
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23
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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.
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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.
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24
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Zhang J, Xia D, Li T, Wei Y, Feng W, Xiong Z, Huang J, Deng WW, Ning J. Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea. Food Res Int 2023; 173:113224. [PMID: 37803542 DOI: 10.1016/j.foodres.2023.113224] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Over-fired drying, a crucial process in the production of Lu'an Guapian (LAGP) tea, greatly enriches the tea's aroma. In this study, the aroma compounds of LAGP tea processed through pulley charcoal drying (PCD), roller drying (RD), roller-conveyor drying (RCD), and hot air drying (HD) were analyzed using gas chromatography-mass spectrometry. A subsequent analysis of aroma extraction dilution analysis and odor activity values revealed that (E)-β-ionone, dimethyl sulfide, (E,E)-2,4-heptadienal, geraniol, linalool, benzeneacetaldehyde, coumarin, 2-ethyl-3,5-dimethyl-pyrazine, indole, hexanal, (Z)-jasmone, and (Z)-3-hexen-1-ol were the key contributors to the samples' aroma variation. Moreover, a quantitative descriptive analysis and aroma recombination and omission experiments analysis revealed that (E)-β-ionone is the most critical contributor to the formation of floral aroma in tea processed using PCD, whereas (E,E)-2,4-heptadienal is responsible for the more pronounced fresh aroma in tea processed using HD. In addition, 2-ethyl-3,5-dimethyl-pyrazine contributes to the formation of a roasted aroma in tea processed using RD and RCD. The study results provide a theoretical basis for choosing the processing method, especially for drying, to obtain high-quality LAGP tea.
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Affiliation(s)
- Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Dongzhou Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 332900, China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, 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 230036, China
| | - Wanzhen Feng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Zhichao Xiong
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Junlan Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
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25
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Tu Z, Liu Y, Lin J, Lv H, Zhou W, Zhou X, Qian Y, Zeng X, He W, Ye Y. Comparison of volatile and nonvolatile metabolites in green tea under hot-air drying and four heat-conduction drying patterns using widely targeted metabolomics. Food Chem X 2023; 19:100767. [PMID: 37780330 PMCID: PMC10534119 DOI: 10.1016/j.fochx.2023.100767] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 10/03/2023] Open
Abstract
Hot-air and heat-conduction drying are the most common drying patterns in green tea production. However, the differences between them in terms of the resulting green tea chemical compounds have not been illustrated systematically. In this study, 515 volatile and 204 nonvolatile metabolites were selected to compare the differences between hot-air drying green tea (HAGT) and four heat-conduction drying green teas (HCDGTs) using widely targeted metabolomics. The results showed notable changes in volatile compounds; for example, two kinds of HCDGTs preferred to form chestnut-like and caramel-like key odorants. In addition, 14 flavonol glycosides, 10 catechins, 9 phenolic acids, 8 amino acids, 7 flavonols, and 3 sugars were significantly changed between HAGT and HCDGTs (p < 0.05), presenting a tremendous discrepancy in the transformation of nonvolatile compounds. Our results provide clear guidance for the precise manufacturing of green tea by four common heat-drying patterns and hot air-drying patterns.
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Affiliation(s)
- Zheng Tu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, China
| | - YueYun Liu
- Yibin Research Institute of Tea Industry, Yibin, Sichuan 644005, China
| | - JiaZheng Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, China
| | - HaoWei Lv
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, China
| | - Wei Zhou
- Tea Industry Development Center of Guiding County, No.47, Hong Road, Guiding, Guizhou 551300, China
| | - XiaoFeng Zhou
- Technology Service Station of Tea Science, Wuyi, Zhejiang 321200, China
| | - YuanFeng Qian
- Agricultural Bureau of Songyang County, Lishui, Zhejiang 323400, China
| | - Xu Zeng
- Yibin Research Institute of Tea Industry, Yibin, Sichuan 644005, China
| | - WeiZhong He
- Lishui Institute of Agriculture and Forestry Sciences, Lishui, Zhejiang 323400, China
| | - Yang Ye
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, China
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26
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Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
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27
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Chen Q, Yu P, Li Z, Wang Y, Liu Y, Zhu Y, Fu H. Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods 2023; 12:3702. [PMID: 37835355 PMCID: PMC10572315 DOI: 10.3390/foods12193702] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.
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Affiliation(s)
- Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, No. 702 Yuanda 2nd Road, Changsha 410125, China;
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yuhang Wang
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yafang Liu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yin Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310008, China
| | - Haihui Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
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Yan S, Liu Y, Zhao W, Zhao H, Xue X. Chemical markers of a rare honey from the traditional spice plant Amomum tsao-ko Crevost et Lemarié, via integrated GC-MS and LC-MS approaches. Food Res Int 2023; 172:113234. [PMID: 37689964 DOI: 10.1016/j.foodres.2023.113234] [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: 04/17/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
The precious medicinal plant, Amomum tsao-ko Crevost et Lemarié, is the nectariferous plant from which the rare Amomum tsao-ko Crevost et Lemarié honey (ATH) is produced. Presently, chemical markers for authentication of this honey are not available due to the lack of data on its chemical composition. Here, we analyzed the volatile components and their odor activity values (OAVs), which revealed that the unique aroma was mildly flowery and fruity, accompanied by subtle sweet and fresh undertones. Since non-volatile chemicals are more reliable markers for routine authentication, we used a metabolomic approach combined with NMR-based identification to find and confirm a suitable compound to unambiguously distinguish ATH from other honeys. Isorhamnetin 3-O-neohesperidoside ranged from 3.62 to 9.38 mg/kg in ATH and was absent in the other tested honeys. In sum, the study uncovered unique chemical characteristics of ATH that will be helpful to control its quality.
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Affiliation(s)
- Sha Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yibing Liu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wen Zhao
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hongmu Zhao
- Sericultural and Apicultural Research Institute Yunnan Academy of Agricultural Sciences, Mengzi, Yunnan 661101, China.
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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He Y, Qin H, Wen J, Cao W, Yan Y, Sun Y, Yuan P, Sun B, Fan S, Lu W, Li C. Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). Foods 2023; 12:3615. [PMID: 37835267 PMCID: PMC10572923 DOI: 10.3390/foods12193615] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/22/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understand the flavor quality and key volatile aroma compounds of different A. arguta fruits. We examined 35 A. arguta resource fruits for soluble sugars, titratable acids, and sugar-acid ratios. Their organic acids and volatile aroma compounds were analyzed using high-performance liquid chromatography (HPLC) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The study found that among the 35 samples tested, S12 had a higher sugar-acid ratio due to its higher sugar content despite having a high titratable acid content, making its fruit flavor superior to other sources. The A. arguta resource fruits can be classified into two types: those dominated by citric acid and those dominated by quinic acid. The analysis identified a total of 76 volatile aroma substances in 35 A. arguta resource fruits. These included 18 esters, 14 alcohols, 16 ketones, 12 aldehydes, seven terpenes, three pyrazines, two furans, two acids, and two other compounds. Aldehydes had the highest relative content of total volatile compounds. Using the orthogonal partial least squares discriminant method (OPLS-DA) analysis, with the 76 volatile aroma substances as dependent variables and different soft date kiwifruit resources as independent variables, 33 volatile aroma substances with variable importance in projection (VIP) greater than 1 were identified as the main aroma substances of A. arguta resource fruits. The volatile aroma compounds with VIP values greater than 1 were analyzed for odor activity value (OAV). The OAV values of isoamyl acetate, 3-methyl-1-butanol, 1-hexanol, and butanal were significantly higher than those of the other compounds. This suggests that these four volatile compounds contribute more to the overall aroma of A. arguta. This study is significant for understanding the differences between the fruit aromas of different A. arguta resources and for scientifically recognizing the characteristic compounds of the fruit aromas of different A. arguta resources.
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Affiliation(s)
- Yanli He
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Hongyan Qin
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Jinli Wen
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Weiyu Cao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Yiping Yan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Yining Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Pengqiang Yuan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Bowei Sun
- Faculty of Agriculture, Yanbian University, Yanji 136200, China;
| | - Shutian Fan
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Wenpeng Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
| | - Changyu Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; (Y.H.); (H.Q.); (J.W.); (W.C.); (Y.Y.); (Y.S.); (P.Y.); (S.F.); (W.L.)
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Wang D, Wang C, Su W, Lin CC, Liu W, Liu Y, Ni L, Liu Z. Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach. Foods 2023; 12:3158. [PMID: 37685091 PMCID: PMC10486682 DOI: 10.3390/foods12173158] [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: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Cainan Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
- Fujian Institute of Food Science and Technology, Fuzhou 350108, China
| | - Weiying Su
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 300150, China;
| | - Wei Liu
- Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou 350108, China;
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Li Ni
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Zhibin Liu
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
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31
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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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32
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Liu N, Shen S, Huang L, Deng G, Wei Y, Ning J, Wang Y. Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS. Food Res Int 2023; 169:112845. [PMID: 37254419 DOI: 10.1016/j.foodres.2023.112845] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Aroma types of green teas associate with their commercial prices and consumer acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the volatile differences and specificities in these aroma types are still unclear. Herein, Taiping Houkui green teas with HX, LX, and QX aromas were processed separately with the same fresh tea leaves. Ninety-four and seventy-eight volatiles were detected and identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), respectively. Candidate differential volatiles among the tea samples were determined by the variable importance in projection (VIP) of the partial least squares-discriminant analysis (PLS-DA) and were further confirmed by the relative odor activity value (ROAV) and odor description. The volatiles 1-hexanol, linalool oxide (furanoid), linalool, geraniol, (E)-β-ionone, isoamyl acetate, and 2-methylpropanal enriched in HX and contributed to the floral-like aroma, while 3-methylbutanal, 2-ethyl-1-hexanol, indole, β-damascone, and cedrol enriched in LX and contributed to the chestnut-like aroma. This study reveals the specificities and contributions of volatiles in green teas with different aromas, thus providing new insights into the molecular basis of different flavored teas, benefiting for their precision processing and targeted quality control.
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Affiliation(s)
- Nanfeng Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Lunfang Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Guojian Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.
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33
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Wang X, Yan S, Zhao W, Wu L, Tian W, Xue X. Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS. Food Res Int 2023; 169:112799. [PMID: 37254383 DOI: 10.1016/j.foodres.2023.112799] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/05/2023] [Accepted: 04/03/2023] [Indexed: 06/01/2023]
Abstract
Monofloral honeys are highly valued for their unique flavors and potential health benefits. In this study, the aromatic attributes of rare Leucosceptrum canum Smith honey (LCH) were characterized by GC-MS coupled with GC-MS/MS. Based on their odor contribution rates (OCRs), linalool (74.22%), 3-methyl-1-butanol (18.19%), benzeneacetaldehyde (1.31%) and lilac aldehyde B (2.78%) were largely responsible for the unique and complex flavor of LCH - flowery, spicy, sweet, fruity and fresh. Compared to other tested honeys, linalool (0.18 mg/kg), which has known antibacterial properties, was higher in LCH. However, it was not the main antibacterial compound in LCH, suggesting as of now unknown antibacterial compounds. This study provides the first aromatic profile of LCH, which will be useful for the authentication of LCH and for uncovering the mechanisms behind its perceived health benefits.
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Affiliation(s)
- Xuan Wang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Sha Yan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Wen Zhao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Liming Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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34
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Xie J, Wang L, Deng Y, Yuan H, Zhu J, Jiang Y, Yang Y. Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing. Food Chem 2023; 427:136641. [PMID: 37393635 DOI: 10.1016/j.foodchem.2023.136641] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/06/2023] [Accepted: 06/14/2023] [Indexed: 07/04/2023]
Abstract
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.
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Affiliation(s)
- Jialing Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Lilei Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; College of Food Science, Southwest University, Beibei District, Chongqing 400715, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiayi Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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35
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Yu J, Zhang K, Wang Y, Zhai X, Wan X. Flavor perception and health benefits of tea. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:129-218. [PMID: 37722772 DOI: 10.1016/bs.afnr.2023.03.001] [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: 09/20/2023]
Abstract
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
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36
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Zhang W, Yan M, Zheng X, Chen Z, Li H, Mao J, Qin H, Zhu C, Du H, Abd El-Aty AM. Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS. Molecules 2023; 28:4794. [PMID: 37375349 DOI: 10.3390/molecules28124794] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/13/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
To comprehensively understand the volatile compounds and assess the aroma profiles of different types of Pyrus ussuriensis Maxim. Anli, Dongmili, Huagai, Jianbali, Jingbaili, Jinxiangshui, and Nanguoli were detected via headspace solid phase microextraction (HS-SPME) coupled with two-dimensional gas chromatography/time-of-flight mass spectrometry (GC×GC-TOFMS). The aroma composition, total aroma content, proportion and number of different aroma types, and the relative quantities of each compound were analyzed and evaluated. The results showed that 174 volatile aroma compounds were detected in various cultivars, mainly including esters, alcohols, aldehydes, and alkenes: Jinxiangshui had the highest total aroma content at 2825.59 ng/g; and Nanguoli had the highest number of aroma species detected at 108. The aroma composition and content varied among pear varieties, and the pears could be divided into three groups based on principal component analysis. Twenty-four kinds of aroma scents were detected; among them, fruit and aliphatic were the main fragrance types. The proportions of aroma types also varied among different varieties, visually and quantitatively displaying changes of the whole aroma of the different varieties of pears brought by the changes in aroma composition. This study contributes to further research on volatile compound analysis, and provides useful data for the improvement of fruit sensory quality and breeding work.
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Affiliation(s)
- Wenjun Zhang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Mengmeng Yan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Xinxin Zheng
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan 250353, China
| | - Zilei Chen
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Huidong Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Jiangsheng Mao
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Hongwei Qin
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Chao Zhu
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - Hongxia Du
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Ji'nan 250100, China
- Shandong Provincial Key Laboratory Test Technology on Food Quality and Safety, Ji'nan 250100, China
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey
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37
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Zheng X, Hu T, Xie H, Ou X, Huang J, Wang C, Liu Z, Li Q. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis. Food Chem 2023; 426:136527. [PMID: 37336100 DOI: 10.1016/j.foodchem.2023.136527] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/05/2023] [Accepted: 06/01/2023] [Indexed: 06/21/2023]
Abstract
Fu brick tea (FBT) is popular for its unique 'fungal flower' aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of "stale-fungal" aroma (CJX), "fresh-fungal" aroma (QJX), and "fermentation-fungal" aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. Among them, the content of dihydroactindiolide (4596-13189 µg/L), (E)-linalool oxide (2863-6627 µg/L), and benzyl alcohol (4992-6859 µg/L) were highest. Aroma recombination experiments further verified that these odor-active compounds could be simulated the overall aroma profile of FBT successfully. Furthermore, omission experiments confirmed that 15, 20, and 15 key odor-active compounds in CJX, QJX, and FJX FBT, respectively. This study will provide a theoretical basis for comprehensively understanding the formation of characteristic aromas in FBT.
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Affiliation(s)
- Xuexue Zheng
- 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
| | - Tengfei Hu
- 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
| | - He Xie
- 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
| | - Xingchang Ou
- 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
| | - Jianan Huang
- 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
| | - Chao Wang
- 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.
| | - Zhonghua Liu
- 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.
| | - Qin Li
- 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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38
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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.
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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.
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39
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Wang Q, Qin D, Jiang X, Fang K, Li B, Wang Q, Pan C, Ni E, Li H, Chen D, Wu H. Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics. Foods 2023; 12:foods12071560. [PMID: 37048381 PMCID: PMC10094627 DOI: 10.3390/foods12071560] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/14/2023] Open
Abstract
Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea samples from 7 districts (Yingde, Luokeng, Renhua, Meizhou, Chaozhou, Lianshan, and Heyuan) in Guangdong Province with headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Then, 135 volatile flavor compounds (VFCs) were identified and grouped into 12 classes according to their chemical structure. Notably, alcohols accounted for 31.40-44.43% of total VFCs. The score plot of supervised partial least squares-discriminant analysis (PLS-DA) revealed good discrimination for most black tea samples. Additionally, 64 compounds with variable importance in projection > 1.0 were identified as differential odorants. Through an odor activity value analysis, eight volatile compounds were identified as the key active differential VFCs: linalool, methyl salicylate, phenylethyl alcohol, p-cresol, 3-methyl-butanoic acid, geraniol, benzaldehyde, and benzeneacetaldehyde. Thus, benzeneacetaldehyde and linalool in YJ-Yingde samples, benzaldehyde in Luokeng samples with an almond-like aroma, phenylethyl alcohol in the Heyuan samples, and p-cresol and 3-methyl-butanoic acid in the Chaozhou samples were the key volatile flavor compounds that could differentiate local black teas from other black teas. These findings will enrich the research in tea aroma chemistry and provide a method for identifying the origins of Guangdong black teas.
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Affiliation(s)
- Qiushuang Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Xiaohui Jiang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Kaixing Fang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Bo Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Qing Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Chendong Pan
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Erdong Ni
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Hongjian Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Dong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China
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Yu J, Ho CT, Lin Z, Zhu Y, Feng Z, Ni D, Zeng S, Zeng X, Wang Y, Ning J, Zhang L, Zhai X, Wan X. Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37010118 DOI: 10.1021/acs.jafc.3c00486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The volatile fraction was isolated from the premium and common grade of Lu'an Guapian green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction. The aroma profiles, FD factors, and quantitative data of premium Guapian (PGP) and common Guapian (CGP) showed apparent differences. The intensity of the flowery attribute was significantly higher in PGP than in CGP, while cooked vegetable-like was the most outstanding odor note in CGP. The recombination experiment and the omission test of PGP clarified that dimethyl sulfide, (E,E)-2,4-heptadienal, (E)-β-ionone, (E,Z)-2,6-nonadienal, 2-methylbutanal, indole, 6-methyl-5-hepten-2-one, hexanal, 3-methylbutanal, γ-hexalactone, methyl epijasmonate, linalool, geraniol, and (Z)-3-hexen-1-ol were the key odorants of PGP tea infusion. The omission and addition tests of flowery odorants manifested that (E)-β-ionone, geraniol, and (E,E)-2,4-heptadienal, with higher odor activity values in PGP than in CGP, contributed to the flowery attribute most. The difference in the concentration of the abovementioned odorants with flowery odor notes could be one of the main factors which led to the difference in aroma quality between the two grades of Lu'an Guapian.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - 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
| | - 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
| | - Zhihui Feng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Xuehong Zeng
- Huiliu Tea Industrial Co., Limited, Lu'an 237000, China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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41
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Luo Y, Zhang Y, Qu F, Qian W, Wang P, Zhang X, Zhang X, Hu J. Variations of main quality components of matcha from different regions in the Chinese market. Front Nutr 2023; 10:1153983. [PMID: 36969824 PMCID: PMC10034323 DOI: 10.3389/fnut.2023.1153983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 02/20/2023] [Indexed: 03/11/2023] Open
Abstract
Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha samples from different regions in the Chinese market. Most of matcha samples had lower ratio of tea polyphenols to amino acids (RTA), and the RTA of 9 samples of matcha was less than 10, which is beneficial to the formation of fresh and mellow taste of matcha. The total volatile compounds concentrations by HS-SPME were 1563.59 ~ 2754.09 mg/L, among which terpenoids, esters and alcohols were the top three volatile components. The total volatile compounds concentrations by SAFE was 1009.21 ~ 1661.98 mg/L, among which terpenoids, heterocyclic compounds and esters ranked the top three. The 147 volatile components with high concentration (>1 mg/L) and no difference between samples are the common odorants to the 11 samples of matcha. The 108 distinct odorants had differences among the matcha samples, which were important substances leading to the different aroma characteristics. Hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that 11 samples of matcha were well clustered according to different components. Japanese matcha (MT, MY, ML, MR, MJ) could be clustered into two categories. The aroma composition of Guizhou matcha (GM1, GM2) was similar to that of Japanese matcha, 45 volatile components (decanal, pyrazine, 3,5-diethyl-2-methyl-, 1-hexadecanol, etc. were its characteristic aroma components. The aroma characteristics of Shandong matcha and Japanese matcha (ML, MR, MJ) were similar, 15 volatile components (γ-terpinene, myrtenol, cis-3-hexenyl valerate, etc.) were its characteristic aroma components. While Jiangsu matcha and Zhejiang matcha have similar aroma characteristics due to 225 characteristic aroma components (coumarin, furan, 2-pentyl-, etc). In short, the difference of volatile components formed the regional flavor characteristics of matcha. This study clarified the compound basis of the flavor difference of matcha from different regions in the Chinese market, and provided a theoretical basis for the selection and application of matcha in drinks and tea products.
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Affiliation(s)
- Ying Luo
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Yazhao Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Fengfeng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Wenjun Qian
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Peiqiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | | | - Xinfu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Jianhui Hu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Jianhui Hu,
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42
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Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea. Molecules 2023; 28:molecules28062462. [PMID: 36985433 PMCID: PMC10051951 DOI: 10.3390/molecules28062462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/04/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Green tea is a popular beverage around the world and possesses a unique flavor. The flavor qualities of green tea are closely related to its grade and this relationship has not yet been studied. Three baked green teas with similar flavor were studied, namely, Huangshan Maofeng, Taiping Houkui, and Shucheng Xiaolanhua. A total of 34 odor compounds were identified by solid phase microextraction (SPME) combined with two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry analysis (GC×GC-O-MS). The results of the clustering analysis showed that the content of D-limonene and linalool in the high-grade (Grade A) tea was much higher than the content in other grades, so they were identified as odor markers of Grade A baked green tea. The taste components of different grades of green tea infusion were analyzed by high-performance liquid chromatography–mass spectrometry (HPLC–MS) and HPLC. A combination of clustering analysis, principal component analysis (PCA), and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that galloylglucose, digalloylglucose, trigalloyglucose, strictinin, and gallic acid could be used as taste markers of Grade A baked green tea. Therefore, the results in this paper reveal the substances responsible for the odor and taste markers of high-grade baked green tea.
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He Y, Li J, Mei H, Zhuang J, Zhao Z, Jeyaraj A, Wang Y, Chena X, Li X, Liu Z. Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities. Food Res Int 2023; 168:112759. [PMID: 37120210 DOI: 10.1016/j.foodres.2023.112759] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/26/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
Spreading is an indispensable process in the aroma formation of green tea. The application of exogenous red-light spreading in tea processing has been verified to significantly improve the aroma of green tea, and endow tea with freshness, sweet flavor, and mellow taste. However, there were no previous studies investigating the effects of spreading with different red-light intensities on the aroma components of green tea. The aim of the present study was to evaluate the effect of the relationship between the aroma component and spreading with different red-light intensities (300 μmol∙m-2∙s-1, 150 μmol∙m-2∙s-1 and 75 μmol∙m-2∙s-1). As a result, a total of ninety-one volatile components were identified in this study. The orthogonal partial least squares discriminant analysis (OPLS-DA) model clearly distinguished the volatile components of green tea between different red-light intensities and obtained thirty-three differential volatile compounds. Combined with odor activity value (OAV > 1) analysis revealed that eleven volatile components were the key volatile compounds of green tea under different light conditions. Among them, 3-methyl-butanal, (E)-nerolidol, and linalool were the sources of chestnut-like aroma in green tea and were significantly accumulated under medium (MRL) and low intensity (LRL) red light. The results of the present study provided a theoretical basis that could guide green tea processing with red-light intensities to increase the aroma quality components of green tea.
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Liu Y, Chen Q, Liu D, Yang L, Hu W, Kuang L, Huang Y, Teng J, Liu Y. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing. Food Chem 2023; 403:134263. [DOI: 10.1016/j.foodchem.2022.134263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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Ye Y, Yan W, Peng L, Zhou J, He J, Zhang N, Cheng S, Cai J. Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium. Food Res Int 2023; 165:112460. [PMID: 36869476 DOI: 10.1016/j.foodres.2023.112460] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
Selenium-enriched green tea (Se-GT) is of increasing interest because of its health benefits, but its quality components obtained limited research. In this study, Enshi Se-enriched green tea (ESST, high-Se green tea), Pingli Se-enriched green tea (PLST, low-Se green tea), and Ziyang green tea (ZYGT, common green tea) were subjected to sensory evaluation, chemical analysis, and aroma profiling. Chemical profiles in Se-GT were consistent with the taste attributes of the sensory analysis. 9 volatiles were identified as key odorants of Se-GT based on multivariate analysis. Correlations between Se and quality components were further assessed and highly Se-related compounds contents in these three tea samples were compared. The results showed that most amino acids and non-gallated catechins were highly negatively correlated with Se, while gallated catechins exhibited strong positive correlation with Se. And there were strong and significant associations between the key aroma compounds and Se. Moreover, 11 differential markers were found between Se-GTs and common green tea, including catechin, serine, glycine, threonine, l-theanine, alanine, valine, isoleucine, leucine, histidine, and lysine. These findings provide great potential for quality evaluation of Se-GT.
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Affiliation(s)
- Yuanyuan Ye
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wei Yan
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan 430064, China
| | - Lijun Peng
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan 430064, China
| | - Jiaojiao Zhou
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiangling He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Na Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Shuiyuan Cheng
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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46
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Qu FF, Li XH, Wang PQ, Han YH, Wu Y, Hu JH, Zhang XF. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:657-665. [PMID: 36054006 DOI: 10.1002/jsfa.12177] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 08/01/2022] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea. RESULTS The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, d-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, l-α-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea. CONCLUSION The drying process played a vital important role in the formation of chestnut-like aroma of green tea. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Feng-Feng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Xiao-Han Li
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Pei-Qiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Ya-Hui Han
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Ying Wu
- College of Agriculture, Tennessee State University, Nashville, TN, USA
| | - Jian-Hui Hu
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Xin-Fu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
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Li G, Liu J, Zhang H, Jia L, Liu Y, Li J, Zhou S, Wang P, Tan M, Shao J. Volatile metabolome and floral transcriptome analyses reveal the volatile components of strongly fragrant progeny of Malus × robusta. FRONTIERS IN PLANT SCIENCE 2023; 14:1065219. [PMID: 36743501 PMCID: PMC9895795 DOI: 10.3389/fpls.2023.1065219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Accepted: 01/02/2023] [Indexed: 06/18/2023]
Abstract
Floral fragrance is an important trait that contributes to the ornamental properties and pollination of crabapple. However, research on the physiological and molecular biology of the floral volatile compounds of crabapple is rarely reported. In this study, metabolomic and transcriptomic analyses of the floral volatile compounds of standard Malus robusta flowers (Mr), and progeny with strongly and weakly fragrant flowers (SF and WF, respectively), were conducted. Fifty-six floral volatile compounds were detected in the plant materials, mainly comprising phenylpropane/benzene ring-type compounds, fatty acid derivatives, and terpene compounds. The volatile contents were significantly increased before the early flowering stage (ES), and the contents of SF flowers were twice those of WF and Mr flowers. Odor activity values were determined for known fragrant volatiles and 10-11 key fragrant volatiles were identified at the ES. The predominant fragrant volatiles were methyl benzoate, linalool, leaf acetate, and methyl anthranilate. In the petals, stamens, pistil, and calyx of SF flowers, 26 volatiles were detected at the ES, among which phenylpropane/benzene ring-type compounds were the main components accounting for more than 75% of the total volatile content. Functional analysis of transcriptome data revealed that the phenylpropanoid biosynthesis pathway was significantly enriched in SF flowers. By conducting combined analyses between volatiles and differentially expressed genes, transcripts of six floral scent-related genes were identified and were associated with the contents of the key fragrant volatiles, and other 23 genes were potentially correlated with the key volatile compounds. The results reveal possible mechanisms for the emission of strong fragrance by SF flowers, and provide a foundation for improvement of the floral fragrance and development of new crabapple cultivars.
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Affiliation(s)
- Guofang Li
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Jia Liu
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - He Zhang
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Linguang Jia
- Changli Institute of Pomology, Hebei Academy of Agricultural and Forestry Science, Changli, China
| | - Youxian Liu
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Jiuyang Li
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Shiwei Zhou
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Pengjuan Wang
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Ming Tan
- College of Horticulture, Hebei Agricultural University, Baoding, China
| | - Jianzhu Shao
- College of Horticulture, Hebei Agricultural University, Baoding, China
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Wang D, Liu Z, Chen W, Lan X, Zhan S, Sun Y, Su W, Lin CC, Ni L. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS. Curr Res Food Sci 2023; 6:100442. [PMID: 36687170 PMCID: PMC9852928 DOI: 10.1016/j.crfs.2023.100442] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/29/2022] [Accepted: 01/10/2023] [Indexed: 01/14/2023] Open
Abstract
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Linalool and geraniol were the characteristic volatiles of HMT. Four volatiles, including (E)-nerolidol, jasmin lactone, benzeneacetaldehyde, and 4-methyl benzaldehyde oxime were identified as the characteristic volatiles of TGYT. Seven volatiles, including N-ethyl pyrrole, 3-(hydroxy methyl) pyridine, 4-pyridylcarbinol, 1-methyl pyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 4-amino-2,3-xylenol, and 4,6-dimethyl pyrimidine were the characteristic volatiles of DDT. For WRT, 2,2,6-trimethyl cyclohexan-1-one, hexanoic acid, benzaldehyde, benzyl alcohol, β-cyclocitral, (E)-β-ionone, α-ionone, and octanoic acid were the characteristic volatiles. These findings expand our knowledge of the volatile fingerprints of oolong tea.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China,Corresponding author. Institute of Food Science & Technology, Fuzhou University, No. 2 Xueyuan Road, Fuzhou 350108, China.
| | - Wensong Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Xiaoye Lan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Sijia Zhan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Yaqian Sun
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Weiying Su
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, China
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China,Corresponding author. Institute of Food Science & Technology, Fuzhou University, No. 2 Xueyuan Road, Fuzhou 350108, China.
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Xiao H, Yong J, Xie Y, Zhou H. The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics. Front Nutr 2023; 9:1079325. [PMID: 36687681 PMCID: PMC9854344 DOI: 10.3389/fnut.2022.1079325] [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: 10/25/2022] [Accepted: 12/08/2022] [Indexed: 01/07/2023] Open
Abstract
Introduction Harvest time represents one of the crucial factors concerning the quality of alpine green tea. At present, the mechanisms of the tea quality changing with harvest time have been unrevealed. Methods In the current study, fresh tea leaves (qmlc and gylc) and processed leaves (qmgc and gygc) picked during Qingming Festival and Guyu Festival were analyzed by means of sensory evaluation, metabolomics, transcriptomic analysis, and high-throughput sequencing, as well as their endophytic bacteria (qm16s and gy16s). Results The results indicated qmgc possessed higher sensory quality than gygc which reflected from higher relative contents of amino acids, and soluble sugars but lower relative contents of catechins, theaflavins, and flavonols. These differential metabolites created features of light green color, prominent freshness, sweet aftertaste, and mild bitterness for qmgc. Discussion Flavone and flavonol biosynthesis and phenylalanine metabolism were uncovered as the key pathways to differentiate the quality of qmgc and gygc. Endophytic bacteria in leaves further influence the quality by regulating the growth of tea trees and enhancing their disease resistance. Our findings threw some new clues on the tea leaves picking to pursue the balance when facing the conflicts of product quality and economic benefits.
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Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China,Agricultural and Rural Bureau of Hefeng County, Hefeng, China
| | - Jie Yong
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Yijie Xie
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China,*Correspondence: Haiyan Zhou,
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Ni JB, Bi YX, Vidyarthi SK, Xiao HW, Han LD, Wang J, Fang XM. Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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