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Wang Y, Huang L, Deng G, Ning J. The shaking and standing processing improve the aroma quality of summer black tea. Food Chem 2024; 454:139772. [PMID: 38810449 DOI: 10.1016/j.foodchem.2024.139772] [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: 03/05/2024] [Revised: 05/06/2024] [Accepted: 05/19/2024] [Indexed: 05/31/2024]
Abstract
Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is key to the production of oolong tea and is believed to significantly improve the aroma quality. However, the specific effects of the shaking process on the aroma quality of black tea have not been elucidated. SSBT has a higher aroma intensity than BT, especially floral and sweet odors. By Aroma Extract Dilution Analysis (AEDA), 27 volatiles with flavor dilution factor (FD) above 8 were selected, of which 20 had odor activity values (OAV) values above 1; among them, 9 floral and sweet volatiles with high OAV were linalool (485 for BT, 918 for SSBT), (E)-β-ionone (389, 699), geraniol (315, 493), β-myrcene (25, 62), (E)-2-hexenal (2, 7), phenylacetaldehyde (44, 75), (Z)-3-hexenyl hexanoate (19, 41), 1-hexanol (9, 26), and 2-phenylethanol (2,3). Aroma reconstitution of these 20 volatiles showed reliable results of floral, sweet, fruity, and roasted odors, further validating the aroma and intensity profiles of the key odorants. Overall, our results reveal that the metabolite mechanism of the SS process improves the aroma quality of black tea, providing a theoretical basis and guiding measures for the production of high-aroma black 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.
| | - 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
| | - 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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2
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Zhu W, Zhou S, Guo H, Hu J, Cao Y, Xu Y, Lin X, Tian B, Fan F, Gong S, Chen P, Chu Q. Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei). Food Chem 2024; 451:139452. [PMID: 38688098 DOI: 10.1016/j.foodchem.2024.139452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/10/2024] [Accepted: 04/21/2024] [Indexed: 05/02/2024]
Abstract
Golden-flower fungus (Eurotiwm Cristatum, EC) is widely inoculated in dark tea to endow a typical fungal floral aroma. Recently, Golden Flower White Tea (GFWT), prepared by transplanting EC-mediated fermentation to white tea (Shoumei, SM) to reform the roughness and coarseness, has attracted much attention attributed to coordinated flavor. However, the bio-chemistry reactions between EC and SM, along with origination of composited aroma are still unclear. Thus, the rejected EC, GFWT leaves and stems after EC removal were separated by layer-by-layer stripping following sensory evaluation, volatiles and microstructure analysis to uncover aroma formation mechanism. In GFWT, EC presents fungal flower aroma rather than contribution of extracellular enzymes secreted by fungus in Fu brick tea. Moreover, the short "flowering process" (7 days) endows SM with a stale, jujube, and sweet aroma, which is regarded as the typical characteristic of aged white tea. This inspires EC-mediated fermentation as a promising rapid aging process.
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Affiliation(s)
- Wan Zhu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; Department of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haowei Guo
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Jiali Hu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yanyan Cao
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yingxin Xu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | | | - Baoming Tian
- College of Food Science and Technology, Zhejiang University of Technology, Huzhou 313299, China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
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3
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Chen H, Liu Y, Zhang X, Chu J, Pu S, Wang W, Wen S, Jiang R, Ouyang J, Xiong L, Huang J, Liu Z. "Age" of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction. Food Res Int 2024; 187:114316. [PMID: 38763629 DOI: 10.1016/j.foodres.2024.114316] [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: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
This study investigates the dynamic changes in the aroma profile of Tuo tea during long-term storage, a process not well understood yet critical to the formation of aged tea's unique characteristics. Aroma profiling of Tuo tea samples stored for 2 to 25 years was conducted using sensory evaluation and the HS-SPME/GC × GC-QTOFMS technique, revealing a progressive transition from fresh, fruity, and floral scents to more stale, woody, and herbal notes. Among 275 identified volatiles, 55 were correlated with storage duration (|r| > 0.8, p < 0.05), and 49 differential compounds (VIP > 1, FC > 1.2, FC < 0.833, p < 0.05) were identified across three storage stages (2-4, 5-10, and 13-25 years). Furthermore, theaspirane, eucalyptol, o-xylene, and 1-ethylidene-1H-indene were selected as potential markers of Tuo tea aging, incorporating the implementation of a Random Forest (RF) model. Additionally, our model exhibited high accuracy in predicting the age of Tuo tea within a prediction error range of -2.51 to 2.84 years. This research contributes to a comprehensive understanding of the impact of storage time on tea aroma and aids in the precise identification of tea age.
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Affiliation(s)
- Hongyu Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jiuyun Chu
- Yunnan Xiaguan Tuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Songtao Pu
- Yunnan Xiaguan Tuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Weitao Wang
- Yunnan Xiaguan Tuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Shuai Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jian Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ligui Xiong
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
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4
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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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5
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Jiang G, Xue R, Xiang J, Wang Y, Liu B, Yuan Y, Pu Q, Fang X, Hu X, Liu X, Huang Y. Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing. Food Chem 2024; 458:140145. [PMID: 38943956 DOI: 10.1016/j.foodchem.2024.140145] [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: 03/22/2024] [Revised: 05/13/2024] [Accepted: 06/15/2024] [Indexed: 07/01/2024]
Abstract
Although Enshi Yulu tea (ESYL) possesses a distinctive fragrance, there is a scarcity of studies focusing on its primary volatiles or aroma genesis. This study aims to elucidate the dynamics in the profiles of aromas and volatiles through aroma profiling analysis and headspace solid-phase microextraction/gas chromatography-mass spectrometry. A total of 10 aroma attributes and 128 volatiles were identified in ESYL, with geraniol and linalool exhibiting the highest levels, and alcohols constituting the predominant proportion. Besides, a relative odor activity value (ROAV) based molecular aroma wheel was constructed, revealing 12 key odorants with ROAVs >1, wherein linalool, β-ionone, and nonanal ranked highest. Notably, steaming and final drying emerged as critical steps for ESYL aroma development, while the non-enzymatic degradation of fatty acids likely contributed to the formation of its fresh aroma. These findings significantly enhance our comprehension of ESYL aroma formation.
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Affiliation(s)
- Guangxian Jiang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Rong Xue
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Xiang
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445000, Hubei, China
| | - Yufei Wang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Liu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Yuan Yuan
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Qian Pu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Xin Fang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China
| | - Xingming Hu
- Agriculture and Rural Bureau of Enshi Tujia and Miao Autonomous Prefecture, Enshi 445000, Hubei, China
| | - Xiaoying Liu
- Enshi City Huazhishan Ecological Agriculture Co., Ltd. in Enshi Tujia and Miao Autonomous Prefecture, Enshi 445000, China
| | - Youyi Huang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China.
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6
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Gu J, Yang M, Qi M, Yang T, Wang L, Yang W, Zhang J. Analysis of the Volatile Components in Different Parts of Three Species of the Genus Amomum via Combined HS-SPME-GC-TOF-MS and Multivariate Statistical Analysis. Foods 2024; 13:1925. [PMID: 38928865 PMCID: PMC11202860 DOI: 10.3390/foods13121925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 06/06/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
The study used headspace solid-phase microextraction coupled with gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) to analyze volatile compounds in leaves and fruits of Amomum tsaoko, Amomum paratsaoko, and Amomum koenigii. The composition and aroma of distinct metabolites were analyzed using multivariate statistical methods. A total of 564 volatile compounds were identified from three species of the genus Amomum, which were further divided into nine categories: terpenoids, carboxylic acids, alcohols, hydrocarbons, aldehydes, ketones, phenols, ethers, and other compounds. Terpenoids and alcohols were the most abundant. The content and types of compounds vary in A. tsaoko, A. paratsaoko, and A. koenigii, so mixing or substituting them is not advisable. We selected 45 metabolites based on the criteria of the variable importance in projection values (VIP > 1.5) and one-way ANOVA (p < 0.05). The top 19 metabolites with the most significant VIP values were chosen. Interestingly, (Z)-2-decenal was only found in Amomum koenigii, while nitroethane and nonanal were only present in cultivated A. tsaoko. Additionally, linalool, cineole, and (D)-limonene were the main components affecting the aroma of three species of the genus Amomum. The volatile components identified in this study provide a theoretical basis for analyzing the unique flavor of A. tsaoko, A. paratsaoko, and A. koenigii.
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Affiliation(s)
- Jingjing Gu
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
- School of Agriculture, Yunnan University, Kunming 650504, China
| | - Meiquan Yang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
| | - Mingju Qi
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
| | - Tianmei Yang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
| | - Li Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
| | - Weize Yang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
| | - Jinyu Zhang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; (J.G.); (L.W.); (W.Y.)
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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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8
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Liang Y, Wang Z, Zhang L, Dai H, Wu W, Zheng Z, Lin F, Xu J, Huang Y, Sun W. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea. Food Chem 2024; 455:139931. [PMID: 38850976 DOI: 10.1016/j.foodchem.2024.139931] [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: 02/27/2024] [Revised: 05/24/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences. The roasting process was found to have a considerable effect on the aroma profiles. Eleven aroma compounds, including linalool, β-ionone, geraniol, indole, and (E)-nerolidol, strongly affected the aroma profiles. An RGWRT aroma wheel was constructed. The rich RGWRT aroma was found to be dominated by floral, cinnamon-like, and roasty aromas. Human olfaction was correlated with volatile compounds to determine the aromatic characteristics of these compounds. Most key aroma-active compounds were found to have floral, sweet, and herbal aromas (as well as some other aroma descriptors). The differences in key compounds of different aroma types were found to result from the methylerythritol phosphate, mevalonic acid and shikimate metabolic pathways and the Maillard reaction. Linalool, geraniol, and (E,E)-2,4-heptadienal were found to spontaneously bind to olfactory receptors.
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Affiliation(s)
- Yilin Liang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lingzhi Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weiwei Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhiqiang Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fuming Lin
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China
| | - Jie Xu
- Wuyi Star Tea Industrial Company Limited, Wuyishan 354301, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China.
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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9
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Zheng AR, Wei CK, Wang MS, Ju N, Fan M. Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics. Curr Res Food Sci 2024; 8:100772. [PMID: 38840807 PMCID: PMC11150910 DOI: 10.1016/j.crfs.2024.100772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024] Open
Abstract
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear. Therefore, in this study, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile substances in cream cheese fermentation. Orthogonal partial least squares discriminant analysis (OPLS-DA), odor activity value (OAV), relative odor activity value (ROAV) and variable projection importance (VIP) were used to identify the characteristic flavor substances in cream cheese fermentation. Finally, the relationship between key flavor substances and sensory characteristics was determined by partial least squares (PLS) analysis. A total of 34 and 36 volatile organic compounds were identified by HS-SPME-GC-MS and HS-GC-MS, respectively, and 14 characteristic flavor substances were found, based on VIP, ROAV and OAV models. Combined with sensory analysis and flavor substance changes, it was found that the cream cheese fermented for 15 d had the best flavor and taste. This study reveals the characteristics and contribution of volatile substances in cream cheese at different fermentation stages, which provides new insights into improving flavor and quality control.
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Affiliation(s)
- An-Ran Zheng
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Meng-Song Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Ning Ju
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Min Fan
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
- Inner Mongolia Yili Industrial Group Company Limited, Hohhot 151100, People's Republic of China
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10
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Qin M, Zhou J, Luo Q, Zhu J, Yu Z, Zhang D, Ni D, Chen Y. The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree. Food Chem 2024; 439:138176. [PMID: 38091790 DOI: 10.1016/j.foodchem.2023.138176] [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: 09/04/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 01/10/2024]
Abstract
Steamed green tea has a long history and unique aroma, but little is known about its key aroma components. In this study, 173 volatiles in steamed green tea were identified using solvent-assisted flavor evaporation and headspace-solid phase microextraction plus two chromatographic columns of different polarities. Aroma extract dilution analysis revealed 48 highly aroma-active compounds with flavor dilution factors 64-1024. Internal standards were used to calculate odorant active value (OAV), and 11 OAV > 1 key aroma compounds were determined. Omission test identified eight substances, including dimethyl sulfide, (E)-β-ionone, cis-jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis-jasmone. Moreover, the water content of 62 % was suggested to be an appropriate withering degree during the processing of steamed green tea.
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Affiliation(s)
- Muxue Qin
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jingtao Zhou
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qianqian Luo
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Junyu Zhu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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11
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Zhong L, Zou X, Wu S, Chen L, Fang S, Zhong W, Xie L, Zhan R, Chen L. Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre. Food Res Int 2024; 183:114180. [PMID: 38760124 DOI: 10.1016/j.foodres.2024.114180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Platostoma palustre (Mesona chinensis Benth or Hsian-tsao, also known as "Xiancao" in China), is an edible and medicinal plant native to India, Myanmar, and Indo-China. It is the main ingredient in the popular desserts Hsian-tsao tea, herbal jelly, and sweet herbal jelly soup. P. palustre is found abundantly in nutrient-rich substances and possesses unique aroma compounds. Variations in the contents of volatile compounds among different germplasms significantly affect the quality and flavor of P. palustre, causing contradiction in demand. This study investigates the variation in the volatile compound profiles of distinct ploidy germplasms of P. palustre by utilising headspace gas chromatography-mass spectrometry (HS-GC-MS) and an electronic nose (e-nose). The results showed significant differences in the aroma characteristics of stem and leaf samples in diverse P. palustre germplasms. A total of sixty-seven volatile compounds have been identified and divided into ten classes. Six volatile compounds (caryophyllene, α-bisabolol, benzaldehyde, β-selinene, β-elemene and acetic acid) were screened as potential marker volatile compounds to discriminate stems and leaves of P. palustre. In this study, leaves of P. palustre showed one odor pattern and stems showed two odor patterns under the influence of α-bisabolol, acetic acid, and butyrolactone. In addition, a correlation analysis was conducted on the main volatile compounds identified by HS-GC-MS and e-nose. This analysis provided additional insight into the variations among samples resulting from diverse germplasms. The present study provides a valuable volatilome, and flavor, and quality evaluation for P. palustre, as well as new insights and scientific basis for the development and use of P. palustre germplasm resources.
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Affiliation(s)
- Ling'an Zhong
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Xuan Zou
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Shuiqin Wu
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Lang Chen
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Siyu Fang
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Wenxuan Zhong
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Lili Xie
- Guangdong Institute of Tropical Crop Science, Maoming, China
| | - Ruoting Zhan
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China
| | - Likai Chen
- Research Center of Chinese Herbal Resource Science and Engineering, Guangzhou University of Chinese Medicine, Guangzhou, China; Key Laboratory of Chinese Medicinal Resource from Lingnan (Guangzhou University of Chinese Medicine), Ministry of Education, Guangzhou, China; Joint Laboratory of National Engineering Research Center for the Pharmaceutics of Traditional Chinese Medicines, Guangzhou, China; Guangdong Yintian Agricultural Technology Co., Ltd, Yunfu, China.
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12
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Lai P, Li L, Wei Y, Sun J, Tang B, Yang Y, Chen J, Wu L. GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods. Foods 2024; 13:1322. [PMID: 38731693 PMCID: PMC11083298 DOI: 10.3390/foods13091322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried Hypsizygus marmoreus of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 signal peaks corresponding to 96 volatile compounds were identified, including 25 esters, 24 aldehydes, 23 alcohols, 13 ketones, 10 heterocyclic compounds, 8 carboxylic acids, 7 terpenes, 3 sulfur-containing compounds, 2 nitrogen-containing compounds, and 1 aromatic hydrocarbon. The total content of volatile compounds in H. marmoreus dried by the four methods, from highest to lowest, was as follows: HAD, HPD, HFD, and UFD. The main volatile compounds included carboxylic acids, alcohols, esters, and aldehydes. Comparing the peak intensities of volatile compounds in dried H. marmoreus using different drying methods, it was found that the synthesis of esters, aldehydes, and terpenes increased under hot drying methods such as HAD and HPD, while the synthesis of compounds containing sulfur and nitrogen increased under freeze-drying methods such as HFD and UFD. Nine common key characteristic flavor compounds of dried H. marmoreus were screened using relative odor activity values (ROAV > 1), including ethyl 3-methylbutanoate, acetic acid, 2-methylbutanal, propanal, methyl 2-propenyl sulfate, trimethylamine, 3-octanone, acetaldehide, and thiophene. In the odor description of volatile compounds with ROAV > 0.1, it was found that important flavor components such as trimethylamine, 3-octanone, (E)-2-octenal, and dimethyl disulfide are related to the aroma of seafood. Their ROAV order is HFD > UFD > HPD > HAD, indicating that H. marmoreus using the HFD method have the strongest seafood flavor. The research findings provide theoretical guidance for selecting drying methods and refining the processing of H. marmoreus.
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Affiliation(s)
- Pufu Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Longxiang Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yingying Wei
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junzheng Sun
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Yanrong Yang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Junchen Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
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13
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Gao Y, Lei Z, Huang J, Sun Y, Liu S, Yao L, Liu J, Liu W, Liu Y, Chen Y. Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry. Foods 2024; 13:1252. [PMID: 38672924 PMCID: PMC11049266 DOI: 10.3390/foods13081252] [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: 03/26/2024] [Revised: 04/13/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.
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Affiliation(s)
- Yinxiang Gao
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Zhiyong Lei
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Jigang Huang
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
| | - Yongming Sun
- Jiangxi Institute of Red Soil and Germplasm Resources, Nanchang 330046, China
| | - Shuang Liu
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
| | - Liping Yao
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Jiaxin Liu
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
| | - Wenxin Liu
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Yanan Liu
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Yan Chen
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
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14
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Gao Y, Zhang X, Wang R, Sun Y, Li X, Liang J. Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder. Foods 2024; 13:1185. [PMID: 38672857 PMCID: PMC11048883 DOI: 10.3390/foods13081185] [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: 02/18/2024] [Revised: 04/02/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G' (storage modulus) and G'' (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility.
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Affiliation(s)
| | | | | | | | | | - Jin Liang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; (Y.G.); (X.Z.); (R.W.); (Y.S.); (X.L.)
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15
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Wu T, Yin J, Wu X, Li W, Bie S, Zhao J, Song X, Yu H, Li Z. Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography-ion mobility spectrometry and headspace solid-phase microextraction gas chromatography-mass spectrometry techniques. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2024; 38:e9693. [PMID: 38356085 DOI: 10.1002/rcm.9693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 02/16/2024]
Abstract
RATIONALE The volatile organic compounds (VOCs) of Lonicerae Japonicae flos (LJF) and Lonicera flos (LF) play a pivotal role in determining their sensory characteristics, medicinal properties, and subsequent impact on market pricing and consumer preferences. However, the differences and specificity of these VOCs remain obscure. Hence, it is crucial to conduct a comprehensive characterization of the VOCs in LJF and LF and pinpoint their potential differential VOCs. METHODS In this study, headspace gas chromatography-ion mobility spectrometry (HS-GC/IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) were employed to comprehensively investigate the compositional characteristics and distinctions in VOCs between LJF and LF. Multivariate statistical analysis was used to identify candidate differential VOCs of LJF and LF samples. RESULTS A total of 54 and 88 VOCs were identified using HS-GC/IMS and HS-SPME-GC/MS analysis, respectively. Primary VOCs detected in LJF include leaf alcohol, (E)-2-hexen-1-ol dimer, 2-octyn-1-ol, and (E)-3-hexen-1-ol. Key VOCs prevalent in LF encompass farnesol, heptanoic acid, octanoic acid, and valeric acid. Multivariate statistical analysis indicates that compounds such as phenethyl alcohol and leaf alcohol were selected as potential VOCs for distinguishing between LJF and LF. CONCLUSION This research conducted a comprehensive analysis of the fundamental volatile components in both LJF and LF. It subsequently elucidated the distinctions and specificities within their respective VOC profiles. And this study enables differentiation between LJF and LF through the analysis of VOCs, offering valuable insights for enhancing the quality control of both LJF and LF.
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Affiliation(s)
- Tong Wu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Jiaxin Yin
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Xinlong Wu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Wei Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Songtao Bie
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Jing Zhao
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Xinbo Song
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Heshui Yu
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zheng Li
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China
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16
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Yuan H, Wu H, Qiao M, Tang W, Dong P, Deng J. Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy. Molecules 2024; 29:1542. [PMID: 38611821 PMCID: PMC11013253 DOI: 10.3390/molecules29071542] [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: 01/21/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV ≥1). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values > 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork.
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Affiliation(s)
- Haibin Yuan
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
- Faculty of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Huachang Wu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Mingfeng Qiao
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
| | - Wanting Tang
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
| | - Ping Dong
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
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Zhang Y, Yan K, Peng Q, Baldermann S, Zhu Y, Dai W, Feng S, Simal-Gandara J, Fu J, Lv H, Lin Z, Shi J. Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas. Food Res Int 2024; 175:113713. [PMID: 38128982 DOI: 10.1016/j.foodres.2023.113713] [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: 10/05/2023] [Revised: 11/16/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Strip/needle green teas (SGT/NGT) processed using innovative technologies are in high demand; however, mechanisms behind their color and flavor have not been comprehensively studied. We aimed to reveal the dynamics of major pigmented components (carotenoids, lipids, flavonoids, and Maillard products) and their contributions to the flavor of green teas. The total content of flavonoids in SGT and NGT were 255 ± 4.51 and 201 ± 3.91 mg·g-1, respectively; these values are slightly lower than that in fresh leaves (FLs), resulting in a fresh and sweet aftertaste. In average, carotene content in SGT/NGT (24.8 μg·g-1) was higher than in FL (17.4 μg·g-1), whilst xanthophyll content (603 μg·g-1) decreased to one-half of that in FL (310 μg·g-1). Among the 218 primary metabolites, glutamine, glutamic acid, and arginine were found to accumulate and were dominate contributors for the umami and sweet taste. Notably, more than 96 volatiles were screened and revealed their correlations with carotenoids, lipids, and amino acids. Overall, the synergism between pigments and their non-enzymatic derivates' contribution to GT characterized flavor was illustrated.
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Affiliation(s)
- Yongcheng Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Kangni Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Susanne Baldermann
- University of Bayreuth, Food Metabolome, Faculty of Life Sciences: Food, Nutrition, Kulmbach, Germany
| | - 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
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shan Feng
- Mass Spectrometry & Metabolomics Core Facility, The Biomedical Research Core Facility, Westlake University, Hangzhou 310024, China
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E-32004 Ourense, Spain
| | - Jianyu Fu
- 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.
| | - 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.
| | - 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.
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18
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Zhou H, Hu Z, Liu Y, Xiong S. Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp ( hypophthalmichthys molitrix) mince ingredients. Food Chem X 2023; 20:100977. [PMID: 38144732 PMCID: PMC10740137 DOI: 10.1016/j.fochx.2023.100977] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 12/26/2023] Open
Abstract
This study employs sensory evaluation, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic descriptors, which include "grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy". HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with "fish fragrance" and "unpleasant fishy", and octanal, nonanal, heptanal, 2-methylpyrazine contents were significantly correlated with "warmed-over" flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.
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Affiliation(s)
- Hongyu Zhou
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Zhiwei Hu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Youming Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China
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19
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Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1). Food Res Int 2023; 173:113461. [PMID: 37803791 DOI: 10.1016/j.foodres.2023.113461] [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: 05/06/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increasing demand for tea consumption calls for the development of more products with distinct characteristics. The sensory quality of tencha is significantly determined by innate differences among tea cultivars. However, the correlations between the chemical composition and sensory traits of tencha are still unclear. To enhance the understanding of the flavor formation mechanism in tencha and further to develop new cultivars resources, we investigated non-volatiles and volatile metabolites as well as sensory traits in tencha from different tea cultivars (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1); the relationships between the flavor traits and non-volatiles/volatiles were further evaluated by partial least squares - discriminate analysis (PLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. A total of 64 non-volatiles and 116 volatiles were detected in all samples, among which 71 metabolites were identified as key flavor-chemical contributors involving amino acids, flavonol glycosides, flavones, catechins, ketones, alcohols, hydrocarbons, aldehydes, esters and acids. The levels of taste-related amino acids, flavonol glycosides and gallic acid varied significantly among the tencha samples made from different tea cultivars. All the samples exhibited typical quality characteristics of tencha. The tencha from Camellia sinensis cv. Longjing 43 and Camellia sinensis cv. Baiye 1 (cultivated in the open) exhibited higher levels of amino acids and gallic acid, which were associated with the umami taste and mellow taste of tea infusion. Abundant flavonol glycosides were related to the astringency, while partial tri-glycosides specifically quercetin-3-O-galactoside-rhamnoside-glucoside and total of flavonol galactoside-rhamnoside-glucoside were associated with mellow taste. The floral alcohols were identified as significant contributors to the refreshing aroma traits of tencha. The green, almond-like, acidic and fruity odorants were associated with a green and fresh aroma, while the green, cheesy and waxy odorants such as ketones, esters, acids and hydrocarbons were associated with seaweed-like aroma. This study provides insight into sensory-related chemical profiles of tencha from different tea cultivars, supplying valuable information on flavor and quality identification for tencha.
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Affiliation(s)
- Qiuwen Yu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Chuangsheng Huang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ruolan Zhu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Debiao Lu
- Zhejiang Agricultural Technical Extension Center, Hangzhou 310020, P.R. China
| | - Liping Liu
- Huzhou Agricultural and Rural Bureau, Huzhou 313000, P.R. China
| | - Jianhong Lai
- Anji Agricultural and Rural Bureau, Anji 313300, P.R. China
| | - Xinyao Zhong
- Changxing Agricultural and Rural Bureau, Changxing 313100, P.R. China
| | - Jueshan Guan
- Zhejiang Teaworld Food Co., Ltd, Changxing 313113, P.R. China
| | - Senjie Zhou
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Yilin Tong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Zipei Wang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Shuying Gong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
| | - Fangyuan Fan
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
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20
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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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21
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Xu Y, Liu Y, Yang J, Wang H, Zhou H, Lei P. Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chem X 2023; 19:100865. [PMID: 37780253 PMCID: PMC10534231 DOI: 10.1016/j.fochx.2023.100865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 10/03/2023] Open
Abstract
Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 μg/L, followed by XL (1193.5-1916.1 μg/L), JZ (1058.9-1811.0 μg/L), and MF (987.5-1518.0 μg/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas.
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Affiliation(s)
| | | | - Jihong Yang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Hui Wang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
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22
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Xiong Y, Guan J, Wu B, Wang T, Yi Y, Tang W, Zhu K, Deng J, Wu H. Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose. Molecules 2023; 28:6979. [PMID: 37836821 PMCID: PMC10574234 DOI: 10.3390/molecules28196979] [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: 09/11/2023] [Revised: 10/04/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3'-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles.
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Affiliation(s)
- Yiling Xiong
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Ju Guan
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Baozhu Wu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Tianyang Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Yuwen Yi
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Wanting Tang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Jing Deng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Huachang Wu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
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23
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Li Y, Zhang J, Jia H, Pan Y, Xu YQ, Wang Y, Deng WW. Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea. Food Chem 2023; 427:136711. [PMID: 37390734 DOI: 10.1016/j.foodchem.2023.136711] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 06/13/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma (p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 ± 0.27 - 1065.00 ± 5.58 µg/g). Amino acids, catechins, flavonoid glycosides and N-ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N-ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT.
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Affiliation(s)
- Yifan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Huiyan Jia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Yue Pan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China.
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China.
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