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Li T, Wei Y, Lu M, Wu Y, Jiang Y, Ke H, Shao A, Ning J. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science. Food Chem X 2024; 23:101553. [PMID: 38984291 PMCID: PMC11231526 DOI: 10.1016/j.fochx.2024.101553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 07/11/2024] Open
Abstract
Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography-mass spectrometry were used to detected and analyses the samples of sun-green green tea, sterile PF and spontaneous PF. Microbiological action promotes the formation of stale aromas. Moist-heat action promotes the formation of plum-fragrance and sweet aroma. 20 microbial markers and 28 moist-heat markers were screened from 184 volatile components. Combining odor activity values and gas chromatography-olfactometry, 22 aroma-active compounds were screened (1,2,3-trimethoxybenzene, linalool, 1,2,4-trimethoxybenzene …), and analyzed during PF processing. Aroma omission and addition experiments verified its importance. Gallic acid addition experiments successfully verified that microorganisms are the main contributors to the synthesis of methoxybenzenes. Finally, Blastobotrys, Rasamsonia, and Thermomyces showed positive correlation with the synthesis of 1-ethyl-4-methoxybenzene, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 1,2-dimethoxybenzene. The formation mechanism of Pu-erh tea's aroma was clarified. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.
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Affiliation(s)
- Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Mingxia Lu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yanqun Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Han Ke
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Aiju Shao
- Menghai Tea Industry Co., Ltd., Yunnan 650000, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
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2
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Zhou J, Chen L, Foo HL, Cao Z, Lin Q. Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea. Food Chem 2024; 458:140293. [PMID: 38970959 DOI: 10.1016/j.foodchem.2024.140293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 06/21/2024] [Accepted: 06/29/2024] [Indexed: 07/08/2024]
Abstract
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum, unclassified Enterobacteriaceae, unclassified Debaryomyces, Candida metapsilosis, Cladosporium sphaerospermum, and unclassified Aspergillus. The overall contents of SCFAs increased, with acetic acid showing the highest content. A total of 398 differential volatile metabolites were detected using differential metabolomics analysis. Out of these different volatile compounds, ten key volatile compounds including (Z)-4-heptenal, 1-(2-thienyl)-ethanone, 5-methyl-(E)-2-hepten-4-one, 2-ethoxy-3-methylpyrazine, p-cresol, 2-methoxy-phenol, ethy-4-methylvalerate, 3-ethyl-phenol, p-menthene-8-thiol, and 2-s-butyl-3-methoxypyrazinewere were screened based on odor activity value (OAV). The Spearman correlation analysis showed a high correlation of SCFAs and volatile compounds with microorganisms, especially L. plantarum and C. sphaerospermum. This study provided a theoretical basis for elucidating the flavor quality formation mechanism of Bulang pickled tea.
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Affiliation(s)
- Jinping Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China
| | - Laifeng Chen
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Research Laboratory of Probiotics and Cancer Therapeutics, UPM-MAKNA Cancer Research Laboratory (CANRES), Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zhenhui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
| | - Qiuye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
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3
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Zhao R, Yao H, Hou Z, Zhou Q, Zhao M, Wu C, Zhang L, Xu C, Su H. Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea. Food Chem 2024; 458:140174. [PMID: 38964109 DOI: 10.1016/j.foodchem.2024.140174] [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: 01/04/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 07/06/2024]
Abstract
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remain unclear. In this study, the FBT sample with the optimal FA characteristics was selected from 29 FBTs. Then, 19 components with OAV ≥ 1 were identified as the odorants involved in the FA formation. The aroma recombination test suggested that the FA was potentially produced by the synergistic interplay among the 15 key odorants, including (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, (E,Z)-2,6-nonadienal, (E)-2-octenal, (E)-β-ionone, 4-ketoisophorone, dihydroactinidiolide, (E)-β-damascenone, 1-octen-3-ol, linalool, geraniol, heptanal, hexanal, and phenylacetaldehyde. And, the synergistic effects between them were preliminarily studied by aroma omissions, such as modulatory effects, masking effects, compensatory effects, and novelty effects, ultimately contributing to the FA. In all, this work helps us better understand the formation of the FA and provides a basis for the improvement of FBT production technology.
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Affiliation(s)
- Renliang Zhao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China; International Joint Laboratory of Henan Horticultural Crop Biology, Zhengzhou 450046, China
| | - Hengbin Yao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China
| | - Ziyan Hou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China
| | - Qiongqiong Zhou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China; International Joint Laboratory of Henan Horticultural Crop Biology, Zhengzhou 450046, China
| | - Mengyao Zhao
- Henan Commerce Science Institute Co. Ltd., Zhengzhou 450000, China
| | - Chunlai Wu
- College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China; International Joint Laboratory of Henan Horticultural Crop Biology, Zhengzhou 450046, China
| | - Lipan Zhang
- Henan Commerce Science Institute Co. Ltd., Zhengzhou 450000, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou, 450002, Henan Province, China.
| | - Hui Su
- College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China; International Joint Laboratory of Henan Horticultural Crop Biology, Zhengzhou 450046, China.
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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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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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6
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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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Xiao L, Yang C, Zhang X, Wang Y, Li Z, Chen Y, Liu Z, Zhu M, Xiao Y. Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas. Food Chem X 2023; 19:100811. [PMID: 37780291 PMCID: PMC10534189 DOI: 10.1016/j.fochx.2023.100811] [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: 04/18/2023] [Revised: 07/16/2023] [Accepted: 07/24/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, the solid-state fermentation (SSF) of dark tea was carried out using Bacillus subtilis LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with B. subtilis on volatile organic compounds (VOCs), non-volatile metabolites, and antioxidant activities of dark tea was investigated. A total of 45 VOCs were identified, primarily consisting of ketones (18), hydrocarbons (8), aldehydes (7), and alcohols (6). Following fermentation, the content of key odor active substances such as linalool, β-ionone, and 3,5-octadiene-2-one significantly increased, resulting in an enhanced floral and fruity aroma of dark tea. Furthermore, new flavor substances like geranyl isovalerate and decanal were produced during SSF, enriching the aroma profile of dark tea. Non-ester catechins demonstrated a drastic increase, while ester catechins remarkably decreased after SSF. Furthermore, SSF led to a slight decrease in the total polyphenols content and antioxidant activity of dark tea. There is a close relationship between VOCs and the main non-volatile metabolites during SSF. Overall, this study highlighted the great impact of SSF with B. subtilis on the metabolites of dark tea and provided valuable insights into the role of bacteria in shaping the metabolite profile of FBT.
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Affiliation(s)
- Leike Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Chenghongwang Yang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xilu Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Mingzhi Zhu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
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Han D, Deng S, Wang H, Huang F, Fauconnier ML, Li H, Zheng J, Meng L, Zhang C, Li X. Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Food Funct 2023; 14:6554-6569. [PMID: 37382231 DOI: 10.1039/d3fo01061a] [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: 06/30/2023]
Abstract
Chicken fat, due to its rich fatty acids (FAs), is more prone to lipid oxidation and the production of volatile compounds. The aim of the present study was to investigate the oxidative characteristics and flavor changes of saturated (SFF) and unsaturated fat fractions (USFF) from chicken fat induced by heating (140 °C at 70 rpm min-1 for 1 h and 2 h: SFF1, USFF1, SFF2 and USFF2). The FAs and volatile compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) and two-dimensional gas chromatography time of flight mass spectrometry (GC × GC-ToFMS), respectively. The results showed that higher contents of unsaturated fatty acids (UFAs) were found in USFF compared to that in SFF, whereas USFF showed lower levels of saturated fatty acids (SFAs). With the extension of heating time, the SFA/UFA ratio in USFF and SFF significantly increased (p < 0.05), and more aldehydes, alcohols, ketones, and lactones were formed. Moreover, the odor activity values of 23 important compounds in USFF1-2 were significantly higher (p < 0.05) than those in SFF1-2. As revealed by principal component analysis (PCA) and cluster analysis (CA), it was obviously observed that all samples were divided into four clusters (USFF-SFF, USFF1-SFF1, USFF2, and SFF2). According to correlation analysis between FAs and volatile compounds, C18:2 ω6, C18:3 ω6 and C18:3 ω3 were significantly associated with dodecanal, (Z)-3-hexenal, (E)-2-decenal, 2-undecenal, (E)-2-dodecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 2-decanone, γ-octalactone and γ-nonalactone. Our data elucidated that fat fractions from chicken fat with varying degrees of saturation could impart different flavor characteristics during a thermal process.
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Affiliation(s)
- Dong Han
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Siyang Deng
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hang Wang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Feng Huang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Hong Li
- Shanxi Bangda Food Co., Ltd., Linfen 041000, China
| | - Jian Zheng
- Inner Mongolia Xibei Catering Group Co., Ltd., Huhhot 010000, China
| | - Linchun Meng
- Shanxi Yifa Tongcheng Agricultural Development Co., Ltd., Datong 037000, China
| | - Chunhui Zhang
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xia Li
- Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Ma W, Zhu Y, Ma S, Shi J, Yan H, Lin Z, Lv H. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS. Food Chem 2023; 414:135739. [PMID: 36827782 DOI: 10.1016/j.foodchem.2023.135739] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/07/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
Liu-pao tea (LPT) has unique aroma characteristics, and is a special microbial fermented tea produced using dark raw tea (LPM) as its raw material. In this study, stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was applied to investigate the volatiles of 16 LPTs and 6 LPMs. Moreover, variations in volatile profiles between LPTs and LPMs were explored. Results showed that a total of 132 volatile compounds were identified from LPTs. The volatile fingerprint was constructed with a similarity ranged from 0.85 to 0.99. Furthermore, twenty-six aroma compounds were selected to depict the molecular aroma wheel of LPT. Multivariate statistical analysis revealed that the contents of 24 aroma compounds changed significantly (P < 0.05) when LPMs were processed into LPTs. These results reveal the volatile profiles of LPTs and aroma composition changes during microbial fermentation process, which might provide chemical basis of the aroma quality of LPT.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Shicheng Ma
- Wuzhou Liu-pao Tea Research Association, Wuzhou 543000, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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10
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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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11
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Variation with In Vitro Analysis of Volatile Profiles among Aspergillus flavus Strains from Louisiana. SEPARATIONS 2023. [DOI: 10.3390/separations10030157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023] Open
Abstract
Volatile organic compounds (VOCs) produced by A. flavus strains were first captured and identified to discern between non-aflatoxigenic and toxigenic phenotypes, and more recently to help with detecting fungal infection, but not with the goal of using VOCs produced by non-aflatoxigenic strains to inhibit growth and/or production of one or more mycotoxins (e.g., aflatoxin and cyclopiazonic acid) by toxigenic aspergilli. In this study, four Aspergillus strains from Louisiana (one non-aflatoxigenic and three toxigenic) were grown on various substrates and had their headspaces captured and analyzed by solid-phase microextraction/gas chromatography/mass spectroscopy (SPME/GC/MS), to find biocontrol and biomarker compounds. Here, we present a collection of nearly 100 fungus-related VOCs, many of which were substrate dependent. Thirty-one were produced across multiple replicates and the rest were observed in a single replicate. At least three VOCs unique to non-aflatoxigenic strain LA1 can be tested for biocontrol properties (e.g., euparone, 4-nonyne), and at least four VOCs unique to toxigenic strains LA2-LA4 can be explored as biomarkers (e.g., 2-heptanone, glycocyamidine) to detect their presence while infecting crops in the field or in storage.
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12
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Li T, Lu C, Huang J, Chen Y, Zhang J, Wei Y, Wang Y, Ning J. Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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14
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Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS. Curr Res Food Sci 2022; 5:1788-1807. [PMID: 36268133 PMCID: PMC9576573 DOI: 10.1016/j.crfs.2022.09.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 12/02/2022] Open
Abstract
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of China were comprehensively analyzed on the basis of headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS), sensory evaluation, odor activity value (OAV), and relative odor activity value (ROAV). HS–GC–IMS and HS–SPME–GC–MS identified 63 and 93 volatile organic compounds (VOCs), respectively. Multivariate statistical analysis indicated that the FBTs from different production regions had remarkably varied aromas. HS–SPME–GC–MS revealed that 27 VOCs (OAV >1) contributed to the overall aroma of the samples, of which 15 key differential compounds can effectively distinguish the aroma profiles of different FBTs. FBT from Shaanxi manifested a strong floral and fruity aroma; that from Hunan had a floral, grassy, and pine-woody aroma; that from Guizhou presented a grassy and herbal aroma; that from Guangxi exhibited a sweet, floral, and minty aroma; and that from Zhejiang possessed various fruit flavors and floral fragrance. OAV analysis identified the biomarkers responsible for the variation in the aroma characteristics of diverse FBTs. These biomarkers included linalool, 6-methyl-5-hepten-2-one, α-ionone, hexanal, and ethyl hexanoate. Sensory evaluation demonstrated that the infusion color and aroma of FBT samples from different provinces also greatly varied. Network correlation analysis revealed that Aspergillus and Eurotium were the crucial microorganisms for the metabolism and formation of VOCs. These findings provide new insight into the VOCs and fragrance features of FBTs produced in different regions of China. Volatiles in Fu brick tea from five provinces of China were comprehensively analyzed. A total of 63 and 93 VOCs were identified by GC-IMS and GC-MS, respectively. Aroma profiles of Fu brick tea from five regions were greatly different. 15 key volatiles were proposed to discriminate Fu brick tea from different regions. The correlations between the key VOCs and fungal community were analyzed.
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15
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Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Zhu J, Niu Y, Xiao Z. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8395-8408. [PMID: 35762564 DOI: 10.1021/acs.jafc.2c03264] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(-)-2,2,6-trimethylcyclohexanone, (R)-(-)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(-)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(-)-limonene, S-(-)-α-terpineol, and (1R,2R)-(-)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma.
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Affiliation(s)
- JianCai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - YunWei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - ZuoBing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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17
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Wang C, Li J, Wu X, Zhang Y, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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Xuexue Z, Xin H, Youlan J, Chao W, Zhonghua L, Jianan H, Qin L. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea. Food Chem X 2022; 13:100248. [PMID: 35499020 PMCID: PMC9040021 DOI: 10.1016/j.fochx.2022.100248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/25/2022] [Accepted: 02/04/2022] [Indexed: 12/23/2022] Open
Abstract
Aroma characteristics of Fu brick tea were classified into three types. Key aroma compounds in three aroma types of Fu brick tea were identified. Relationship between aroma compounds and aroma attributes was illuminated.
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC–MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-β-ionone, dihydro-β-ionone, (+)-carotol and linalool oxide Ⅱ were the key contributors to the ‘floral and fruity’ attribute, α-terpineol contributed to ‘woody’ and ‘stale’ attributes, and thirteen aroma compounds related to ‘green’ attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea.
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Affiliation(s)
- Zheng Xuexue
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Hong Xin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jin Youlan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Wang Chao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liu Zhonghua
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Huang Jianan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Li Qin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
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19
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Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. Food Chem 2022; 373:131546. [PMID: 34799127 DOI: 10.1016/j.foodchem.2021.131546] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 11/22/2022]
Abstract
The sensory qualities, aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs were higher in ESDIPT than in VDIPT and CSDIPT but were lower than those in FDIPT. Dihydro-β-ionone had the highest OAV. Aroma recombination experiments were performed to verify the identification results. ESDIPT was present in the shape of microspheres with many regular concave surfaces, which was different from those treated by other drying methods. In terms of sensory quality and productivity, ESD would be a potential method for IPT production.
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20
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ZHU W, FANG X, WANG W, XU W, CHEN W, WU S, HUANG Y, WANG S. Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.87022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wen ZHU
- Huazhong Agricultural University,, China
| | - Xin FANG
- Huazhong Agricultural University,, China
| | | | - Wencan XU
- Huazhong Agricultural University,, China
| | | | - Shuang WU
- Huazhong Agricultural University,, China
| | - Youyi HUANG
- Huazhong Agricultural University,, China; Huazhong Agricultural University, China
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21
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Du Y, Yang W, Yang C, Yang X. A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Liu K, Wang L, Jiang B, An J, Nian B, Wang D, Chen L, Ma Y, Wang X, Fan J, Luo H, Pan Y, Zhao M. Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea. Food Res Int 2021; 150:110748. [PMID: 34865766 DOI: 10.1016/j.foodres.2021.110748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 09/08/2021] [Accepted: 10/08/2021] [Indexed: 11/20/2022]
Abstract
Developing an effective method to improve the quality of Pu-erh tea is of great scientific and commercial interest. In this work, Penicillium chrysogenum P1 isolated from Pu-erh tea was inoculated in sterilized or unsterilized sun-dreid green tea leaves to develop pure-culture fermentation (PF) and enhanced fermentation (EF) of Pu-erh tea. Spectrophotometry and high performance liquid chromatography determined that contents of free amino acids (FAA), total tea polyphenols and eight polyphenolic compounds in PF were significantly lower than these in non-inoculation control test (CK) (P < 0.05), whereas the contents of soluble sugars and theabrownins (TB) in PF were significantly higher (P < 0.05) than in CK. A total of 416 volatile compounds were detected by headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Comparison to CK, 124 compounds in PF were degraded or decreased significantly [Variable importance in projection [(VIP) > 1.0, P < 0.05, fold change (FC) < 0.5], whereas 110 compounds in PF were formed or increased significantly (VIP > 1.0, P < 0.05, FC > 2). Compared with normal fermentation (NF), the levels of gallic acid, (+)-catechin, (-)-epicatechin and 64 volatile compounds in EF were significantly lower (VIP > 1.0, P < 0.05, FC < 0.5), whereas the levels of FAA and 39 volatile compounds were significantly higher (VIP > 1.0, P < 0.05, FC > 2). Amplicon sequencing of fungal internal transcribed spacer 1 (ITS1) revealed that P. chrysogenum P1 didn't become the dominant fungus in EF; while the fungal communities in EF were different from those in NF, in that the relative abundances of Blastobotrys bambusae and P. chrysogenum in EF were higher, and the relative abundances of Aspergillus niger and Kluyveromyces marxianus in EF were lower. Overall, inoculation of P. chrysogenum in unsterilized sun-dreid green tea leaves changed the the fungal communities in fermentation of Pu-erh tea, and chemical compounds in fermented tea leaves, i.e., the levels of TB and the compounds responsible for the stale flavor, e.g., 2-amino-4-methoxybenzothiazole were increased, resulting in improvement of the sensory quality, including mellower taste and stronger stale flavor.
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Affiliation(s)
- Kunyi Liu
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Liyan Wang
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bin Jiang
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China
| | - Jiangshan An
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bo Nian
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Daoping Wang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Lijiao Chen
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yan Ma
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xinghua Wang
- Tea Science Research Institute of Pu-erh City, Puer, Yunnan 665000, China
| | - Jiakun Fan
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hui Luo
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yinghong Pan
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Ming Zhao
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; State Key Laboratory for Conservation and Utilization of Bio-resources in Yunnan & The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National-Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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23
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Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03847-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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24
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Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106436] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Rong Y, Gu X, Li D, Chen L, Zhang Y, Wang Z. Characterization of aroma, sensory and taste properties of Angelica keiskei tea. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03737-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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27
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Yang Y, Rong Y, Liu F, Jiang Y, Deng Y, Dong C, Yuan H. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS. J Food Sci 2021; 86:2358-2373. [PMID: 33929725 DOI: 10.1111/1750-3841.15723] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 02/24/2021] [Accepted: 03/16/2021] [Indexed: 11/30/2022]
Abstract
Aroma plays an important role in the quality of Pu-erh tea. However, the quality evaluation of Pu-erh tea aroma is heavily relied on the experience of sensory evaluation, and the theoretical research is relatively scarce. In the present work, the volatile compounds in Pu-erh tea were characterized by using gas phase electronic nose (e-nose) and microchamber/thermal extractor (µ-CTE) combined with thermal desorption coupled to gas chromatography-mass spectrometry (TD-GC-MS). A satisfactory discrimination model (R2 Y = 0.95, Q2 = 0.807) was obtained by using orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor fingerprint of different brands of Pu-erh tea. In addition, based on the double criterion of multivariate analysis with VIP >1.0 and univariate analysis with p ≤ 0.001, 39 volatile components were identified to contribute greatly to the discrimination of five brands of Pu-erh tea. The results suggested that gas phase e-nose and µ-CTE combined with TD-GC/MS were simple, rapid techniques to characterize the volatile compounds in Pu-erh tea and were allowed to effectively distinguish different brands of Pu-erh tea, which would provide an important reference on the quality assessment of Pu-erh tea. PRACTICAL APPLICATION: This work demonstrates that the volatile compounds in Pu-erh tea are simply and rapidly characterized by using µ-CTE/TD-GC/MS and gas phase e-nose, allowing to effectively distinguish different brands of Pu-erh tea, which can provide an important reference for the quality assessment and authentication of Pu-erh tea.
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Affiliation(s)
- Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yuting Rong
- Yunnan Shuangjiang Mengku Tea Co., Ltd., Lincang, China
| | - Fuqiao Liu
- Yunnan Shuangjiang Mengku Tea Co., Ltd., Lincang, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Chunwang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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Xu S, Zeng X, Wu H, Shen S, Yang X, Deng WW, Ning J. Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach. Food Chem 2021; 350:129186. [PMID: 33618091 DOI: 10.1016/j.foodchem.2021.129186] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/16/2021] [Accepted: 01/20/2021] [Indexed: 01/20/2023]
Abstract
The aroma profile of raw pu'er tea (RPT) depends on its storage duration (2-10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by performing metabolomic analysis and by using the molecular sensory science approach. Under dry-cold storage conditions, tea leaves had more carotenoid derivatives, glycoside-derived volatiles, and phenolic volatiles, resulting in "fresh," "floral," and "sweet" aroma. Under wet-hot storage conditions, tea leaves had more methoxybenzenes, which contributed considerably to their "stale" and "woody" aroma. We identified 11 and 4 compounds as the odor markers of RPTs when stored in dry-cold and wet-hot environments, respectively. Our findings provide a scientific basis for optimal storage that yields the desired aroma profile.
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Affiliation(s)
- Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Xinsheng Zeng
- Menghai Tea Factory, Xishuangbanna, Yunnan 666200, China.
| | - Huiting Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Xiaogen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
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29
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Stilo F, Bicchi C, Jimenez-Carvelo AM, Cuadros-Rodriguez L, Reichenbach SE, Cordero C. Chromatographic fingerprinting by comprehensive two-dimensional chromatography: Fundamentals and tools. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116133] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Ma W, Zhu Y, Shi J, Wang J, Wang M, Shao C, Yan H, Lin Z, Lv H. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chem 2020; 346:128906. [PMID: 33401086 DOI: 10.1016/j.foodchem.2020.128906] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/15/2022]
Abstract
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products.
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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
| | - 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
| | - Jiatong Wang
- 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
| | - Mengqi Wang
- 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
| | - Chenyang Shao
- 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
| | - 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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31
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Franchina FA, Zanella D, Dubois LM, Focant J. The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications. J Sep Sci 2020; 44:188-210. [DOI: 10.1002/jssc.202000855] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/22/2020] [Accepted: 10/23/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Flavio A. Franchina
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Delphine Zanella
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Lena M. Dubois
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Jean‐François Focant
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
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32
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Zhang H, Wang J, Zhang D, Zeng L, Liu Y, Zhu W, Lei G, Huang Y. Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale. Food Chem 2020; 342:128175. [PMID: 33097332 DOI: 10.1016/j.foodchem.2020.128175] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/29/2020] [Accepted: 09/21/2020] [Indexed: 10/23/2022]
Abstract
Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an industrial scale. The results showed that most of volatiles increased during pile-fermentation of QZT and weakened during aging storage, but some new volatiles were produced through aging storage. Hexanal, (E)-2-hexenal, (E)-2-decenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, heptanal, (E)-2-octenal, (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, ionone, 2-heptanone, 3-ethyl-4-methyl-1H-pyrrole-2,5-dione, (R,S)-5-ethyl-6-methyl-3-hepten-2-one, cis-5-ethenyltetrahydro-5-trimethyl-2-furanmethanol, and linalool generated by pile-fermentation should be the basic volatiles of aged fragrance in QZT, and 4-(2,4,4-trimethyl-cyclohexa-1,5-dienyl)-but-3-en-2-one, 6-methyl-5-heptene-2-one, safranal, guaiene, trans-2-(2-propynyloxy)-cyclohexanol, nonanal, and 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone formed during aging storage should be the transformed volatiles of aged fragrance in QZT, which together constitute the characteristic components of aged fragrance. Notably, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, 6-methyl-5-heptene-2-one, and safranal were selected as the key volatiles of QZT. These results contribute to understand better the formation of agedfragrance in dark tea.
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Affiliation(s)
- Huan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Jiajia Wang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Dandan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Li Zeng
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Yanan Liu
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen Zhu
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Gaixiang Lei
- Tea Research Institute of Agricultural and Rural Bureau, Chibi City 437300, Hubei Province, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China.
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33
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Zhu J, Niu Y, Xiao Z. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chem 2020; 339:128136. [PMID: 33152893 DOI: 10.1016/j.foodchem.2020.128136] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/30/2020] [Accepted: 09/16/2020] [Indexed: 01/11/2023]
Abstract
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
| | - ZuoBing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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34
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Wang C, He Z, Zhang C, Du L, Xiao D, Xu Y. Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea. Food Res Int 2020; 134:109243. [DOI: 10.1016/j.foodres.2020.109243] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 03/02/2020] [Accepted: 04/13/2020] [Indexed: 12/13/2022]
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35
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Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109355] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Liao PH, Yang HH, Wu PC, Abu Bakar NH, Urban PL. On-Line Coupling of Simultaneous Distillation-Extraction Using the Likens-Nickerson Apparatus with Gas Chromatography. Anal Chem 2019; 92:1228-1235. [PMID: 31814383 DOI: 10.1021/acs.analchem.9b04380] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Simultaneous distillation-extraction (SDE) using the Likens-Nickerson apparatus is a convenient technique used to isolate volatile organic compounds (VOCs) from complex liquid matrices. The technique combines steam distillation with solvent extraction. While analytical extractions are normally followed by off-line separation/detection, it is advantageous to couple extractions on-line with separation and detection systems that are employed in the same analytical workflow. Here, we have coupled the Likens-Nickerson apparatus on-line with a gas chromatograph hyphenated with a mass spectrometer. For that purpose, we have devised an automated liquid transfer setup comprising a peristaltic pump, control unit, customized transfer vial with a drain port, and an autosampler arm to deliver liquid extract aliquots at defined time points. The on-line SDE-GC/MS system enables one to record real-time extraction profiles. These profiles reveal extraction kinetics of various VOCs present in the extracted samples. The data sets were fitted with the first order kinetic equation to obtain numeric values characterizing the extraction process (rate constants ranging from 0.21 to 0.01 min-1 for the ethyl esters from C6 to C19). A comparison of on-line and off-line results reveals that the on-line system is more dependable, while the off-line analysis leads to artifacts. To demonstrate the operation of the on-line SDE-GC/MS system, we performed analyses of selected real samples (beer). The real-time data sets revealed extraction kinetics for VOCs present in these samples. The devised extraction-analysis system allows the analysts to make an evidence-based decision on the extraction time for different groups of analytes in order to maximize extraction yield and minimize analyte losses.
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Affiliation(s)
- Pei-Han Liao
- Department of Chemistry , National Tsing Hua University , 101, Section 2, Kuang-Fu Road , Hsinchu 30013 , Taiwan.,Department of Applied Chemistry , National Chiao Tung University , 1001 University Road , Hsinchu 300 , Taiwan
| | - Hui-Hsien Yang
- Department of Chemistry , National Tsing Hua University , 101, Section 2, Kuang-Fu Road , Hsinchu 30013 , Taiwan.,Department of Applied Chemistry , National Chiao Tung University , 1001 University Road , Hsinchu 300 , Taiwan
| | - Pei-Chi Wu
- Department of Chemistry , National Tsing Hua University , 101, Section 2, Kuang-Fu Road , Hsinchu 30013 , Taiwan.,Department of Applied Chemistry , National Chiao Tung University , 1001 University Road , Hsinchu 300 , Taiwan
| | - Noor Hidayat Abu Bakar
- Department of Chemistry , National Tsing Hua University , 101, Section 2, Kuang-Fu Road , Hsinchu 30013 , Taiwan
| | - Pawel L Urban
- Department of Chemistry , National Tsing Hua University , 101, Section 2, Kuang-Fu Road , Hsinchu 30013 , Taiwan.,Frontier Research Center on Fundamental and Applied Sciences of Matters , National Tsing Hua University , 101, Section 2, Kuang-Fu Road , Hsinchu 30013 , Taiwan
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