1
|
Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
| |
Collapse
|
2
|
Gu W, Wei Y, Fu X, Gu R, Chen J, Jian J, Huang L, Yuan C, Guan W, Hao X. HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense. Foods 2023; 12:foods12112225. [PMID: 37297467 DOI: 10.3390/foods12112225] [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: 04/24/2023] [Revised: 05/26/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Zanthoxylum motuoense Huang, native to Tibet, China, is a newly discovered Chinese prickly ash, which, recently, has increasingly attracted the attention of researchers. In order to understand its volatile oil compositions and flavor characteristics, and to explore the flavor difference between Z. motuoense and the common Chinese prickly ash sold in the market, we analyzed the essential oils of Z. motuoense pericarp (MEO) using HS-SPME/GC×GC-TOFMS coupled with multivariate data and flavoromics analyses. The common commercial Chinese prickly ash in Asia, Zanthoxylum bungeanum (BEO), was used as a reference. A total of 212 aroma compounds from the 2 species were identified, among which alcohols, terpenoids, esters, aldehydes, and ketones were the major compounds. The predominant components detected from MEO were citronellal, (+)-citronellal, and β-phellandrene. Six components-citronellal, (E,Z)-3,6-nonadien-1-ol, allyl methallyl ether, isopulegol, 3,7-dimethyl-6-octen-1-ol acetate, and 3,7-dimethyl-(R)-6-octen-1-ol-could be used as the potential biomarkers of MEO. The flavoromics analysis showed that MEO and BEO were significantly different in aroma note types. Furthermore, the content differences of several numb taste components in two kinds of prickly ash were quantitatively analyzed using RP-HPLC. The antimicrobial activities of MEO and BEO against four bacterial strains and nine plant pathogenic fungi were determined in vitro. The results indicated that MEO had significantly higher inhibitory activities against most microbial strains than BEO. This study has revealed the fundamental data in respect of the volatile compound properties and antimicrobial activity of Z. motuoense, offering basic information on valuable natural sources that can be utilized in the condiment, perfume, and antimicrobial sectors.
Collapse
Affiliation(s)
- Wei Gu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Yinghuan Wei
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Xianjie Fu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Ronghui Gu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Junlei Chen
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Junyou Jian
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Liejun Huang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Chunmao Yuan
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Wenling Guan
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650204, China
| | - Xiaojiang Hao
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| |
Collapse
|
3
|
Wang D, Liu Z, Chen W, Lan X, Zhan S, Sun Y, Su W, Lin CC, Ni L. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS. Curr Res Food Sci 2023; 6:100442. [PMID: 36687170 PMCID: PMC9852928 DOI: 10.1016/j.crfs.2023.100442] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/29/2022] [Accepted: 01/10/2023] [Indexed: 01/14/2023] Open
Abstract
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Linalool and geraniol were the characteristic volatiles of HMT. Four volatiles, including (E)-nerolidol, jasmin lactone, benzeneacetaldehyde, and 4-methyl benzaldehyde oxime were identified as the characteristic volatiles of TGYT. Seven volatiles, including N-ethyl pyrrole, 3-(hydroxy methyl) pyridine, 4-pyridylcarbinol, 1-methyl pyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 4-amino-2,3-xylenol, and 4,6-dimethyl pyrimidine were the characteristic volatiles of DDT. For WRT, 2,2,6-trimethyl cyclohexan-1-one, hexanoic acid, benzaldehyde, benzyl alcohol, β-cyclocitral, (E)-β-ionone, α-ionone, and octanoic acid were the characteristic volatiles. These findings expand our knowledge of the volatile fingerprints of oolong tea.
Collapse
Affiliation(s)
- Daoliang Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China,Corresponding author. Institute of Food Science & Technology, Fuzhou University, No. 2 Xueyuan Road, Fuzhou 350108, China.
| | - Wensong Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Xiaoye Lan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Sijia Zhan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Yaqian Sun
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Weiying Su
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, China
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China,Corresponding author. Institute of Food Science & Technology, Fuzhou University, No. 2 Xueyuan Road, Fuzhou 350108, China.
| |
Collapse
|
4
|
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]
|
5
|
Li Z. Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods. PLoS One 2022; 17:e0276044. [PMID: 36228035 PMCID: PMC9560621 DOI: 10.1371/journal.pone.0276044] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 09/28/2022] [Indexed: 11/20/2022] Open
Abstract
Fenghuang Dancong, Tieguanyin, and Dahongpao teas are belonged to semi-fermented oolong teas and are famous for their unique aroma. However, reports regarding the systematic comparison, differentiation, and classification of the volatile components of these three types of oolong teas are lacking. In this study, we aimed to establish a method for distinguishing these three types of oolong teas. The volatile components in a total of 21 tea samples of these three types of oolong teas were extracted, determined, and identified by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). In addition, chemometric methods such as hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used for distinguishing and classifying the three types of oolong teas on the basis of the similarities and differences in the volatile components. The results showed that 125 volatile components were extracted and identified from the three types of oolong teas, among which 53 volatile components overlapped among the samples. The results of HCA indicated that the samples of each of the three types of oolong teas could be placed in one category when the t value was 220. The results of PCA and OPLS-DA showed that the volatile components such as dehydrolinalool, linalool oxide II, linalool, α-farnesene, linalool oxide I, β-ocimene, nerolidol, cis-3-butyric acid folate, myrcene, and (Z)-hexanoic acid-3-hexenyl ester are the characteristic components, which can be used to distinguish the three types of oolong teas. We developed a simple, fast, and efficient method for distinguishing three types of oolong teas and provided a feasible technique for the identification of oolong tea types.
Collapse
Affiliation(s)
- Zhangwei Li
- Institute of Chemistry and Environment Engineering, Hanshan Normal University, Chaozhou, P. R. China
- * E-mail:
| |
Collapse
|
6
|
Dalpathadu K, Rajapakse H, Nissanka S, Jayasinghe C. Improving the Quality of Instant Tea with Low-Grade Tea Aroma. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
|
7
|
Wang C, Li J, Zhang Y, Wu X, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea. Food Chem X 2022; 14:100310. [PMID: 35492251 PMCID: PMC9043642 DOI: 10.1016/j.fochx.2022.100310] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/03/2022] [Accepted: 04/13/2022] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to develop an effective recovery technology of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed analysis was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT.
Collapse
Affiliation(s)
- Chao Wang
- 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
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Juan Li
- 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
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Ya Zhang
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Xuejiao Wu
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Zhongrong He
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Yin Zhang
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Xingmin Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| |
Collapse
|
8
|
Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods 2022; 11:foods11121740. [PMID: 35741938 PMCID: PMC9222254 DOI: 10.3390/foods11121740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.
Collapse
|
9
|
The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
10
|
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]
|
11
|
Kong J, Yang X, Zuo X, Su X, Hu B, Liang X. High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
12
|
Wang S, Qiu Y, Gan RY, Zhu F. Chemical constituents and biological properties of Pu-erh tea. Food Res Int 2022; 154:110899. [DOI: 10.1016/j.foodres.2021.110899] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 12/21/2022]
|
13
|
β-Glucosidase improve the aroma of the tea infusion made from a spray-dried Oolong tea instant. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
14
|
Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
15
|
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.
Collapse
|
16
|
Mei S, Cao Y, Zhang G, Zhou S, Wang Y, Gong S, Chu Q, Chen P. Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea. PLANTS 2022; 11:plants11060823. [PMID: 35336705 PMCID: PMC8951376 DOI: 10.3390/plants11060823] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/17/2022] [Accepted: 03/17/2022] [Indexed: 11/16/2022]
Abstract
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography–mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes—these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas.
Collapse
Affiliation(s)
- Sifan Mei
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
| | - Yanyan Cao
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
| | - Gang Zhang
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
- Department of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yi Wang
- School of Humanities and Education, Chongqing City Management College, Chongqing 401331, China;
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
- Correspondence: (Q.C.); (P.C.)
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (S.M.); (Y.C.); (G.Z.); (S.Z.); (S.G.)
- Correspondence: (Q.C.); (P.C.)
| |
Collapse
|
17
|
Bai X, Zhang L, Kang C, Quan B, Zheng Y, Zhang X, Song J, Xia T, Wang M. Near-infrared spectroscopy and machine learning-based technique to predict quality-related parameters in instant tea. Sci Rep 2022; 12:3833. [PMID: 35264637 PMCID: PMC8907319 DOI: 10.1038/s41598-022-07652-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 02/23/2022] [Indexed: 12/02/2022] Open
Abstract
The traditional method for analyzing the content of instant tea has disadvantages such as complicated operation and being time-consuming. In this study, a method for the rapid determination of instant tea components by near-infrared (NIR) spectroscopy was established and optimized. The NIR spectra of 118 instant tea samples were used to evaluate the modeling and prediction performance of a combination of binary particle swarm optimization (BPSO) with support vector regression (SVR), BPSO with partial least squares (PLS), and SVR and PLS without BPSO. Under optimal conditions, Rp for moisture, caffeine, tea polyphenols, and tea polysaccharides were 0.9678, 0.9757, 0.7569, and 0.8185, respectively. The values of SEP were less than 0.9302, and absolute values of Bias were less than 0.3667. These findings indicate that machine learning can be used to optimize the detection model of instant tea components based on NIR methods to improve prediction accuracy.
Collapse
Affiliation(s)
- Xiaoli Bai
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.,State Key Laboratory of Core Technology in Innovative Chinese Medicine, Tasly Pharmaceutical Group Co., Ltd., Tianjin, 300410, China
| | - Lei Zhang
- Jiangxi Discipline Inspection and Supervision Technical Support Center, Nanchang, 330036, China
| | - Chaoyan Kang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Bingyan Quan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Xianglong Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jia Song
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Ting Xia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
| |
Collapse
|
18
|
Chen J, Yang Y, Deng Y, Liu Z, Xie J, Shen S, Yuan H, Jiang Y. Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112496] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
19
|
Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
20
|
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]
|
21
|
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]
|
22
|
Jin J, Wu N, Zhu L, Zhou Q, Zhou H, Xiang Z. Determination of Volatiles in Rosa Rugosa by Knitting Aromatic Polymer – Polydopamine (KAP@PDA) Solid-Phase Microextraction (SPME) and Multidimensional Gas Chromatography – Mass Spectrometry (MDGC-MS). ANAL LETT 2021. [DOI: 10.1080/00032719.2021.1922433] [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]
Affiliation(s)
- Jing Jin
- Guizhou Botanical Garden, Guiyang, Guizhou, China
| | - Nan Wu
- Guizhou Botanical Garden, Guiyang, Guizhou, China
| | - Li Zhu
- Guizhou Botanical Garden, Guiyang, Guizhou, China
| | - Qing Zhou
- Guizhou Botanical Garden, Guiyang, Guizhou, China
| | | | - Zhangmin Xiang
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis (China National Analytical Center Guangzhou), Guangdong Academy of Sciences, Guangzhou, Guangdong, China
| |
Collapse
|
23
|
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.
Collapse
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
| |
Collapse
|
24
|
Xiao S, Huang J, Huang Y, Lai H, Zheng Y, Liang D, Xiao H, Zhang X. Flavor Characteristics of Ganpu Tea Formed During the Sun-Drying Processing and Its Antidepressant-Like Effects. Front Nutr 2021; 8:647537. [PMID: 33869264 PMCID: PMC8044837 DOI: 10.3389/fnut.2021.647537] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 03/01/2021] [Indexed: 01/02/2023] Open
Abstract
Ganpu tea is a novel type of tea beverage with unique and pleasant flavor that encases Pu-erh tea leaves within an intact mandarin peel. However, to date, no holistic and detail studies on its chemical composition and biological activities have been reported yet. In the present study, by applying UPLC-Q-TOF and UPLC-MS technology, we systematically identified and analyzed 104 water-soluble compounds of Ganpu tea and their variation trend during the sun-drying processing. The results showed that the generation of pigments and gallic acid coincided with a dramatic decrease in catechin content, and a significant increase in alkaloid and flavonoid contents. The conversion of these compounds can contribute to the improvement of sensory attributes of Ganpu tea and maybe indispensable to its unique flavor. Moreover, the mice given orally with high dose of Ganpu tea (0.4 g/kg) showed a significantly reduced immobility duration as compared to that of the negative control group (p < 0.01) both in the forced swimming test and tail suspension test. Together, these results indicate that the sun-drying processing was indispensable to the formation of the unique flavor for Ganpu tea. Multiple types of compounds of Ganpu tea may collectively provide the synergistic attributes to its antidepressant-like properties.
Collapse
Affiliation(s)
- Sui Xiao
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, China
| | - Jingyuan Huang
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Yahui Huang
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Huiqing Lai
- Yunding Ganpu Tea Industry Co., LTD, Guangzhou, China
| | - Yi Zheng
- Yunding Ganpu Tea Industry Co., LTD, Guangzhou, China
| | - Dahua Liang
- Yunding Ganpu Tea Industry Co., LTD, Guangzhou, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Xu Zhang
- Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, China
| |
Collapse
|
25
|
Liu J, Cheng C, Zhang Z, Yang S, Zhang X. Optimization of celery leaf tea processing and the volatile components analysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Junchen Liu
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Chenxia Cheng
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Zhiwei Zhang
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Shaolan Yang
- College of Horticulture Qingdao Agricultural University Qingdao City China
| | - Xinfu Zhang
- College of Horticulture Qingdao Agricultural University Qingdao City China
| |
Collapse
|
26
|
Li Z, Wang J. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea. PLoS One 2020; 15:e0244224. [PMID: 33347483 PMCID: PMC7751878 DOI: 10.1371/journal.pone.0244224] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Accepted: 12/06/2020] [Indexed: 11/19/2022] Open
Abstract
Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.
Collapse
Affiliation(s)
- Zhangwei Li
- Institute of Chemistry and Environment Engineering, Hanshan Normal University, Chaozhou, P. R. China
- * E-mail:
| | - Juhong Wang
- Institute of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, P. R. China
| |
Collapse
|
27
|
Ni H, Jiang Q, Lin Q, Ma Q, Wang L, Weng S, Huang G, Li L, Chen F. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion. Food Chem 2020; 342:128565. [PMID: 33199121 DOI: 10.1016/j.foodchem.2020.128565] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 10/04/2020] [Accepted: 11/02/2020] [Indexed: 12/25/2022]
Abstract
The aroma changes in instant white tea resulting from β-glucosidase treatment was investigated by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), odour activity value analysis (OAV), aroma reconstruction and omission tests. The grassy, floral and sweet notes increased significantly (P < 0.05), and the roasted note decreased significantly (P < 0.05) upon β-glucosidase treatment. Quantitative analysis showed that the concentrations of benzaldehyde, benzeneacetaldehyde, (Z)-3-hexen-1-ol, linalool, phenylethyl alcohol, cis-linalool oxide, trans-linalool oxide, hexanol, hotrienol and (E)-2-hexen-1-ol increased significantly (P < 0.05) after treatment; however, (Z)-3-hexen-1-ol isomerized to (E)-2-hexen-1-ol. OAV analysis, aroma reconstruction and the omission test showed that the grassy, floral and sweet notes increased as the (Z)-3-hexen-1-ol, cis/trans-linalool oxide and benzeneacetaldehyde increased, whereas the roasted note declined under the same conditions. The enzymatic hydrolysis of glycosidic precursors and the auto-isomerization of volatile compounds provide new information for understanding how β-glucosidase treatment improves the aroma of tea products.
Collapse
Affiliation(s)
- Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
| | - Qingxiang Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| | - Qi Lin
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| | - Qiongqing Ma
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| | - Lu Wang
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361001, China.
| | - Shuyi Weng
- Fujian Da Ming Co., Ltd, Zhangzhou, Fujian Province, China.
| | - Gaoling Huang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
| | - Lijun Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
| | - Feng Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
| |
Collapse
|
28
|
Ni H, Jiang QX, Zhang T, Huang GL, Li LJ, Chen F. Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying. Molecules 2020; 25:molecules25163628. [PMID: 32784994 PMCID: PMC7464167 DOI: 10.3390/molecules25163628] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 01/06/2023] Open
Abstract
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.
Collapse
Affiliation(s)
- Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Qing-Xiang Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
| | - Ting Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
| | - Gao-Ling Huang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Li-Jun Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Correspondence: ; Tel.: +86-189-5925-4686
| | - Feng Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| |
Collapse
|
29
|
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]
|
30
|
Tang J, Liao Q, Zhang W, Tan S, Lan J, Li Z, Liu X. Comparative Study of Volatile Components in Fruits of Thorny and Non-thorny Types of <i>Zanthoxylum schinifolium</i>. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jianmin Tang
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences
| | - Qinhong Liao
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences
| | - Wenlin Zhang
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences
| | - Si Tan
- School of life science and biotechnology, Yangtze normal university
| | - Jianbin Lan
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences
| | - Zhexin Li
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences
| | - Xia Liu
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences
| |
Collapse
|