1
|
Chen Q, Yu P, Li Z, Wang Y, Liu Y, Zhu Y, Fu H. Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods 2023; 12:3702. [PMID: 37835355 PMCID: PMC10572315 DOI: 10.3390/foods12193702] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.
Collapse
Affiliation(s)
- Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, No. 702 Yuanda 2nd Road, Changsha 410125, China;
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yuhang Wang
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yafang Liu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yin Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310008, China
| | - Haihui Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| |
Collapse
|
2
|
Song F, Xiang H, Li Z, Li J, Li L, Fang Song C. Monitoring the baking quality of Tieguanyin via electronic nose combined with GC-MS. Food Res Int 2023; 165:112513. [PMID: 36869452 DOI: 10.1016/j.foodres.2023.112513] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Roasting is extremely important for Tieguanyin oolong tea production because it strongly affects its chemical composition and sensory quality. In addition, there were significant differences in the preference for roasted tea among different people. However, the effect of roasting degree on the aroma characteristics and flavor quality of Tieguanyin tea is still unclear. To further study this, an electronic nose combined with gas chromatography-mass spectrometry (GC-MS) was used to monitor the baking process of Tieguanyin. The physicochemical indexes, sensory quality, and odor characteristics of the tea leaves subjected to different roasting conditions were measured. The increase in the roasting degree caused a decrease in the amount of taste substances such as tea polyphenols, catechins, and amino acids and a sharp increase in the phenol to ammonia ratio. Sensory evaluation results showed that moderate roasting could help improve the quality of the tea leaves. The results obtained using the electronic nose and GC-MS showed that there were substantial differences in the volatile substances, and 103 flavor compounds were highly correlated with the aroma characteristics of roasted tea with different roasting degrees. In addition, the electronic nose combined with various classification models could better distinguish tea leaves with different roasting degrees. Among them, the accuracy of the RF training set and prediction set reached>98.44%. The results of this study will aid in comprehensively monitoring the effects of the baking process on the flavor, chemical composition, and aroma of Tieguanyin as well as in distinguishing Tieguanyin tea leaves with different qualities.
Collapse
Affiliation(s)
- Feihu Song
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Hao Xiang
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Zhenfeng Li
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jing Li
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Luqing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China.
| | - Chun Fang Song
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| |
Collapse
|
3
|
Liu PP, Feng L, Xu YQ, Zheng L, Yin P, Ye F, Gui AH, Wang SP, Wang XP, Teng J, Xue JJ, Gao SW, Zheng PC. Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
4
|
Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113755] [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]
|
5
|
Wang JQ, Fu YQ, Chen JX, Wang F, Feng ZH, Yin JF, Zeng L, Xu YQ. Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. Food Chem 2022; 380:132217. [DOI: 10.1016/j.foodchem.2022.132217] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/27/2021] [Accepted: 01/19/2022] [Indexed: 01/20/2023]
|
6
|
Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis. Food Chem 2022; 378:132058. [PMID: 35032805 DOI: 10.1016/j.foodchem.2022.132058] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/06/2021] [Accepted: 01/03/2022] [Indexed: 11/04/2022]
Abstract
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
Collapse
Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Manman Gao
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yang Qiao
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jianxun Li
- Agricultural Processing Institute, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China; Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Huiling Zhang
- College of Food and Wine, Ningxia University, Yinchuan 750021, PR China.
| | - Hong Wang
- Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin 644000, PR China
| |
Collapse
|
7
|
Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars. Molecules 2022; 27:molecules27092809. [PMID: 35566160 PMCID: PMC9100887 DOI: 10.3390/molecules27092809] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volatiles (134.75 μg/g) among green tea samples, while ‘Jinguanyin’ black tea contained the highest content of total volatiles (1908.05 μg/g) among black tea samples. The principal component analysis study showed that ‘Chunyu2’ and ‘Jinguanyin’ green teas and ‘Chunyu2’ black tea were characterized by the abundant presence of certain alcohols with floral aroma, while ‘Jinguanyin’ black tea was discriminated due to the high levels of certain alcohols, esters, and aldehydes. A total of 27 shared volatiles were present in different tea samples, and the contents of 7 floral odorants in dry teas had correlations with those in fresh tea leaves (p < 0.05). Thus, the tea cultivar is crucial to the floral scent of dry tea, and these seven volatiles could be promising breeding indices.
Collapse
|
8
|
Fang L, Long N, Li Y, Liao X, Shi L, Zhao H, Zhou L, Kong W. Transfer behavior of pesticides from honeysuckle into tea infusions: Establishment of an empirical model for transfer rate prediction. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 234:113377. [PMID: 35272189 DOI: 10.1016/j.ecoenv.2022.113377] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/21/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Affected by some external conditions and internal factors, pesticides can be transferred from tea into its infusion, causing subsequent damage to humans as tea infusion is generally consumed. This study aimed to explore the inherent regularity in transfer behavior of 23 pesticides belonging to different classes from honeysuckle to its tea infusion, and to understand the effects of external brewing conditions and internal physicochemical parameters of the pesticides on their transfer rates. Results indicated that the transfer rates (Rt) of pesticides from honeysuckle into tea solutions increased with prolonged brewing time, or adding a cover on a container, but decreased with increasing the times of infusion. In addition, the transfer potential of these pesticides greatly depended on their physicochemical properties but not their type. The pesticides with high water solubility and low water partition coefficient (LogKow, e.g., omethoate) were more easily transferred into tea infusions than those with low water solubility and high LogKow (e.g., chlorpyrifos). Compared the tea brewing in a covered container, the empirical models obtained in an uncovered cup predicted the transfer behavior and drinking risk of pesticides potentially introduced into honeysuckle and its tea infusion. The linear equation was as follow: Rt = 10.756 LogWS + 7.517, R = 0.8771. In practice, honeysuckle should be brewed in an uncovered cup within a short brewing time, and the first tea infusion should be abandoned to reduce the transfer percentage of pesticides. This study provided beneficial references for pesticide application in honeysuckle plantation to establish realistic maximum residue limits of multi-pesticides in honeysuckle tea and related products.
Collapse
Affiliation(s)
- Ling Fang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China
| | - Nan Long
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China
| | - Ying Li
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China
| | - Xiaofang Liao
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China
| | - Linchun Shi
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China
| | - Haiping Zhao
- Pharmacy College, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Lidong Zhou
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China
| | - Weijun Kong
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, China; School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China.
| |
Collapse
|
9
|
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
|
10
|
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]
|
11
|
Zhu YM, Dong JJ, Jin J, Liu JH, Zheng XQ, Lu JL, Liang YR, Ye JH. Roasting process shaping the chemical profile of roasted green tea and the association with aroma features. Food Chem 2021; 353:129428. [PMID: 33714119 DOI: 10.1016/j.foodchem.2021.129428] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 01/31/2021] [Accepted: 02/19/2021] [Indexed: 11/17/2022]
Abstract
Roasting process impacts the chemical profile and aroma of roasted tea. To compare the impacts of far-infrared irradiation and drum roasting treatments (light, medium and heavy degrees), the corresponding roasted teas were prepared from steamed green tea for chemical analyses and quantitative descriptive analysis on aroma, and correlations between volatiles and aroma attributes were studied. There were 8 catechins, 13 flavonol glycosides and 105 volatiles quantified. Under heavy roasting treatments, most catechins and flavonol glycosides decreased, and aldehydes, ketones, furans, pyrroles/pyrazines, and miscellaneous greatly increased, while far-infrared irradiated teas had distinct nutty aroma compared with the roasty and burnt odor of drum roasted teas. The weighted correlation network analysis result showed that 56 volatiles were closely correlated with the aroma attributes of roasted teas. This study reveals the differential chemical and sensory changes of roasted teas caused by different roasting processes, and provides a novel way for flavor chemistry study.
Collapse
Affiliation(s)
- Yu-Meng Zhu
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jun-Jie Dong
- Zhejiang Camel Transworld (Organic Food) Co., Ltd., 16 Chachang Road, Yuhang District, Hangzhou 310000, China
| | - Jing Jin
- Zhejiang Agricultural Technical Extension Center, 29 Fengqidong Road, Hangzhou 310000, China
| | - Jin-Hua Liu
- Zhejiang Camel Transworld (Organic Food) Co., Ltd., 16 Chachang Road, Yuhang District, Hangzhou 310000, China
| | - Xin-Qiang Zheng
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jian-Liang Lu
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yue-Rong Liang
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
| |
Collapse
|
12
|
Qu F, Zhu X, Ai Z, Ai Y, Qiu F, Ni D. Effect of different drying methods on the sensory quality and chemical components of black tea. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.036] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|