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Song R, Shen M, Wang Y, Sun Y, Ma J, Deng Q, Ren X, Li X, Zheng Y, He Y, Zhang F, Li M, Yao J, Sun M, Liu W, She G. Correlation analysis and modeling application from objective indicators to subjective evaluation of scented tea: A case study of rose tea. Food Chem 2025; 462:140963. [PMID: 39208739 DOI: 10.1016/j.foodchem.2024.140963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 08/11/2024] [Accepted: 08/21/2024] [Indexed: 09/04/2024]
Abstract
Different scented teas provide various choices for consumers from appearance, aroma, flavor and others. Aiming to define advantages and market positions of different scented teas and promote optimization of market structure, characteristics for scented tea favored by consumers and outstanding attributes of different scented teas should be clarified. Rose tea was taken as study object. Sensory evaluation and consumer acceptance were investigated. GC-MS and HPLC fingerprints were established. Physicochemical characteristics were determined. RGB integration analysis was inventively proposed for correlation analysis. The volatile compounds with spicy, green or herbal odor as camphene, β-phenethyl acetate, eugenol, and physicochemical parameters as antioxidant capacity, reducing sugar content, pH showed positive correlation with popular sensory properties. Six models for consumer preference by objective description were built through GA-SVR (accuracy = 1), and APP was developed. The research mode of scented tea has been successfully established to study multiple subjective characteristics with measurable objective parameters.
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Affiliation(s)
- Ruolan Song
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Meng Shen
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Yanran Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Youyi Sun
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Jiamu Ma
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Qingyue Deng
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Xueyang Ren
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Xianxian Li
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Yuan Zheng
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Yingyu He
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Feng Zhang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Mingxia Li
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Jianling Yao
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Mengyu Sun
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Wei Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
| | - Gaimei She
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China.
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Lin Q, Peng C, Yu K, Lin Y, Xu Y, Li L, Ni H, Chen F. The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions. Food Chem 2024; 460:140624. [PMID: 39089040 DOI: 10.1016/j.foodchem.2024.140624] [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: 06/02/2024] [Revised: 07/15/2024] [Accepted: 07/23/2024] [Indexed: 08/03/2024]
Abstract
The β-glucosidases known to improve tea aroma are all mesothermal enzymes, limiting their use under brewing conditions. Based on the properties analysis and molecular docking, the thermostable β-glucosidase (TPG) from Thermotoga petrophlia showed potential to enhance tea aroma. Treatment by recombinant TPG at 90 °C, the floral, sweet and grassy notes of instant Oolong tea were increased, while the roasted, caramel and woody notes were decreased. The improved floral, sweet and grassy notes were related to increase releasing of benzyl alcohol (floral), geraniol (floral), (Z)-3-hexen-1-ol (grassy), benzaldehyde (sweet) and 1-hexanol (grassy) by TPG hydrolyzing of (Z)-3-hexenyl-β-D-glucopyranoside, hexanyl-β-D-glucopyranoside (HGP), benzyl-β-D-glucopyranoside, prunasin and geranyl-β-D-glucopyranoside (GGP), respectively. Although the catalytic efficiency of TGP to GGP was about twice that to HGP, HPG was more competitive than GGP when they mixed. Combined with microstructure analysis, the structure-function relationship of TPG-influencing tea aroma were understood. This study provided the method of how to mining new function of characterized β-glucosidases, as well as a theoretical basis for the development of new tea products.
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Affiliation(s)
- Qi Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Cheng Peng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Kunpeng Yu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yanling Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yongquan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou 310008, China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Enterprise Key Laboratory of Beverage Plant Extraction Technology of Fujian Province, Zhangzhou, 363005, China.
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Enterprise Key Laboratory of Beverage Plant Extraction Technology of Fujian Province, Zhangzhou, 363005, China; Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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Qi Z, Huang W, Liu Q, Ning J. Variation in the Aroma Composition of Jasmine Tea with Storage Duration. Foods 2024; 13:2524. [PMID: 39200451 PMCID: PMC11353297 DOI: 10.3390/foods13162524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/07/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
This study investigated the changes in the aroma of jasmine tea during storage. Solid-phase micro-extraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) and stir bar sorptive extraction (SBSE)-GC-MS were combined to detect all volatile compounds. GC-olfactometry (GC-O), odor activity value (OAV), and p-value were employed to analyze and identify the key aroma compounds in six jasmine tea samples stored for different durations. Nine key aroma compounds were discovered, namely (Z)-3-hexen-1-yl acetate, methyl anthranilate, methyl salicylate, trans-β-ionone, linalool, geraniol, (Z)-4-heptenal, benzoic acid methyl ester, and benzoic acid ethyl ester. The importance of these compounds was confirmed through the aroma addition experiment. Correlation analysis showed that (Z)-4-heptenal might be the main reason for the increase in the stale aroma of jasmine tea. Through sensory evaluation and specific experimental analysis, it can be concluded that jasmine tea had the best aroma after 3 years of storage, and too long a storage time may cause the overall aroma of the tea to weaken and produce an undesirable odor. The findings can provide a reference for the change in aroma during the storage of jasmine tea and provide the best storage time (3 years) in terms of jasmine tea aroma.
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Affiliation(s)
| | | | | | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (Z.Q.); (W.H.); (Q.L.)
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Long X, Ranjitkar S, Waldstein A, Wu H, Li Q, Geng Y. Preliminary exploration of herbal tea products based on traditional knowledge and hypotheses concerning herbal tea selection: a case study in Southwest Guizhou, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2024; 20:1. [PMID: 38169414 PMCID: PMC10763305 DOI: 10.1186/s13002-023-00645-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 12/21/2023] [Indexed: 01/05/2024]
Abstract
BACKGROUND Herbal tea usually refers to "beverage plants that do not belong to the genus Camellia", and it holds a significant historical legacy as a traditional beverage among specific regions and ethnic groups. In light of this, our research aims to investigate and analyze the traditional knowledge pertaining to herbal tea plants used by local people in the Qianxinan Buyi and Miao Autonomous Prefecture, Guizhou Province. We also initiated preliminary efforts to create tea products from herbal tea leaves using various processing techniques. Additionally, we attempted to test hypotheses to elucidate how local people select herbal tea plants. METHODS Data related to the use of herbal tea plants in this study were collected through semi-structured interviews and participatory observations in four villages in Qianxinan. Quantitative indicators, including the relative frequency of citation (RFC) and the relative importance (RI) value, were calculated, and the availability of plants was also evaluated. General linear model was performed to examine the relationship between the frequency of citation and resource availability, as well as the correlation between the relative frequency of citation and the relative importance, to test both the resource availability hypothesis and the versatility hypothesis. Centella asiatica tea was processed using techniques from green tea, black tea and white tea, with a preliminary sensory evaluation conducted. RESULTS A total of 114 plant species were documented as being used for herbal teas by local residents, representing 60 families and 104 genera. Of these, 61% of herbal tea plants were found growing in the wild, and 11 species were exotic plants. The family with the highest number of species was Asteraceae (20 species). The study identified 33 major medicinal functions of herbal tea, with clearing heat-toxin and diuresis being the most common functions. General linear model revealed a strong correlation (correlation coefficient of 0.72, p < 0.001) between the frequency of citation and plant availability, as well as a significant correlation (correlation coefficient of 0.63, p < 0.001) between RFC and RI. Under different processing conditions, the characteristics of Centella asiatica tea exhibited variations and were found to be suitable for consumption. CONCLUSION The consumption of herbal tea serves as a preventive measure against common ailments for local residents. The resource availability hypothesis, diversification hypothesis and the versatility hypothesis were shown to provide some insight into "how and why local communities select plants for use." Exotic herbal tea plants in the study area also possess valuable therapeutic properties. The processing and production of Centella asiatica herbal tea products hold promising prospects.
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Affiliation(s)
- Xiaofeng Long
- College of Tea Science, Guizhou University, Guiyang, Guizhou, China
| | - Sailesh Ranjitkar
- N.Gene Solution of Natural Innovation, Kathmandu, Nepal
- School of Developmental Studies and Applied Sciences, Lumbini Buddhist University, Lumbini, Nepal
- Resources Himalaya Foundation, Lalitpur, Nepal
| | - Anna Waldstein
- School of Anthropology and Conservation, University of Kent, Canterbury, UK
| | - Huan Wu
- College of Tea Science, Guizhou University, Guiyang, Guizhou, China
| | - Qingqing Li
- College of Tea Science, Guizhou University, Guiyang, Guizhou, China
| | - Yanfei Geng
- College of Tea Science, Guizhou University, Guiyang, Guizhou, China.
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An H, Liu J, Chen Y, Huang Y, Chen J, Liu Z, Li S, Huang J. Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers. Food Chem X 2023; 19:100750. [PMID: 37780321 PMCID: PMC10534111 DOI: 10.1016/j.fochx.2023.100750] [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: 03/22/2023] [Revised: 05/29/2023] [Accepted: 06/09/2023] [Indexed: 10/03/2023] Open
Abstract
The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS). Twenty-five compounds were identified as the key volatile compounds by fold change (FC), orthogonal partial least squares discriminant analysis (OPLS-DA), and two-way orthogonal partial least squares analysis (O2PLS). Then optimal amount of flowers (80%-120%) was obtained by the equation describing key volatiles and quality of jasmine tea infusion. And 80% amount of flowers was more appropriate considering the production cost and more pleasant taste. This study laid a foundation for the extraction and research of volatiles of tea infusion and guided the reasonable amount of flowers to produce jasmine tea.
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Affiliation(s)
- Huimin An
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jiashun Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yuan Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yiwen Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jinhua Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
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6
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Chen Q, Yu P, Li Z, Wang Y, Liu Y, Zhu Y, Fu H. Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods 2023; 12:3702. [PMID: 37835355 PMCID: PMC10572315 DOI: 10.3390/foods12193702] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.
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Affiliation(s)
- Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, No. 702 Yuanda 2nd Road, Changsha 410125, China;
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yuhang Wang
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yafang Liu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yin Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310008, China
| | - Haihui Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
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7
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Wang T, Xiong B, Zheng Z, Qin Z, Deng L, Zheng W, Zhang M, Sun G, He S, Wang J, Wang Z. Natural Variation Confers 'Aiyuan 38' Citrus Mutant a New Color and Unique Flavor. Int J Mol Sci 2023; 24:8816. [PMID: 37240160 PMCID: PMC10218505 DOI: 10.3390/ijms24108816] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/13/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Citrus exhibits unique nutritional values. Most citrus cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. We have previously found a yellowish bud mutant in the citrus cultivar 'Aiyuan 38'. Therefore, this study aimed to determine the effect of the mutation on fruit quality. 'Aiyuan 38' (WT) and a bud mutant variant (MT) were used to analyze variations in fruit color variation and flavor substances using colorimetric instruments, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and odor activity values (OAVs). The mutation in MT conferred yellowish characteristics to its peel. Although the differences in total sugar and acid content of the pulp were not statistically significant between WT and MT, the MT glucose content was significantly lower and the malic acid level was significantly higher. HS-SPME-GC-MS analysis revealed that the MT pulp released more types and contents of volatile organic compounds (VOCs) than the WT, whereas the opposite trend was observed for the peel. Analysis of the OAV revealed that the MT pulp contains 6 unique VOCs, whereas the peel contains only 1. This study provides a useful reference for the study of flavor substances associated with citrus bud mutations.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Zhihui Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (T.W.); (B.X.); (Z.Z.); (Z.Q.); (L.D.); (W.Z.); (M.Z.); (G.S.); (S.H.); (J.W.)
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8
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Zhang C, Zhou C, Tian C, Xu K, Lai Z, Lin Y, Guo Y. Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes. Foods 2023; 12:foods12040812. [PMID: 36832885 PMCID: PMC9956320 DOI: 10.3390/foods12040812] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as "scenting". Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs) and the formation of a refreshing aroma as the number of scenting processes increases are largely unknown and therefore need further study. To this end, integrated sensory evaluation, widely targeted volatilomics analysis, multivariate statistical analyses, and odor activity value (OAV) analysis were performed. The results showed that the aroma freshness, concentration, purity, and persistence of jasmine tea gradually intensifies as the number of scenting processes increases, and the last round of scenting process without drying plays a significant role in improving the refreshing aroma. A total of 887 VOCs was detected in jasmine tea samples, and their types and contents increased with the number of scenting processes. In addition, eight VOCs, including ethyl (methylthio)acetate, (Z)-3-hexen-1-ol acetate, (E)-2-hexenal, 2-nonenal, (Z)-3-hexen-1-ol, (6Z)-nonen-1-ol, β-ionone, and benzyl acetate, were identified as key odorants responsible for the refreshing aroma of jasmine tea. This detailed information can expand our understanding of the formation of a refreshing aroma of jasmine tea.
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Affiliation(s)
- Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Caiyun Tian
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuling Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence:
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9
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Wang J, Zhang Y, Liu Y, Zhang S, Yuan L, Zhong Y, Wu X, Yang J, Xu Z. Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves. Foods 2022. [PMCID: PMC9602332 DOI: 10.3390/foods11203269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The supercritical CO2-based decaffeination (SCD) method can be used to prepare decaffeinated tea, but its overall effect on the phytochemicals, volatiles, and sensory qualities of green and black teas is still unclear, and its suitability to prepare decaffeinated green and black teas still needs to be compared. This study revealed the effect of SCD on phytochemicals, volatiles, and sensory qualities in black and green tea prepared from the same tea leaves, and compared the suitability of preparing decaffeinated green and black teas using SCD. The results showed that the SCD could remove 98.2 and 97.1% of the caffeine in green and black tea, respectively. However, it can cause further losses of phytochemicals in green and black teas, specifically the loss of epigallocatechin gallate, epigallocatechin, epicatechin gallate, and gallocatechin gallate in green tea and the loss of theanine and arginine in green and black teas. After the decaffeination, both green and black teas lost some volatiles but also generated new volatiles. Especially, the fruit/flower-like aroma, ocimene, linalyl acetate, geranyl acetate, and D-limonene, were generated in the decaffeinated black tea, while herbal/green-like aroma, β-cyclocitral, 2-ethylhexanol, and safranal, were generated in the decaffeinated green tea. The overall acceptance of decaffeinated green tea decreased due to the substantial reduction in bitterness and astringency, while the overall acceptance of decaffeinated black tea significantly increased. Therefore, SCD is more suitable for the preparation of decaffeinated black tea.
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Affiliation(s)
- Jie Wang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Ying Zhang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Yan Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Shaorong Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Linying Yuan
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Yingfu Zhong
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Xiuhong Wu
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Juan Yang
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
| | - Ze Xu
- Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China
- Correspondence:
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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11
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Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5399-5410. [PMID: 35332546 DOI: 10.1002/jsfa.11893] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 10/21/2021] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. RESULTS Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. CONCLUSION The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
- Huazhong Agricultural University, Wuhan, China
| | - Guiyi Guo
- Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, China
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lin Chen
- Department of Tea Science, Zhejiang University, Hangzhou, China
| | - Weiwei Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Jianyong Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Dejiang Ni
- Huazhong Agricultural University, Wuhan, China
| | - Ulrich H Engelhardt
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Heyuan Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
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Li Y, Ran W, He C, Zhou J, Chen Y, Yu Z, Ni D. Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea. Food Chem X 2022; 14:100289. [PMID: 35356696 PMCID: PMC8958318 DOI: 10.1016/j.fochx.2022.100289] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 11/28/2022] Open
Abstract
Chinese Enshi green tea quality varies with tea tree varieties. Chlorophyll and chlorophyllide determine the green tea color. Echa 10 endows Enshi green tea with fresh and mellow taste. Echa 10 endows Enshi green tea with clear flavor and honeysuckle fragrance. Phenethyl alcohol, jasmine, dodecane and octadecane contribute to honeysuckle scent.
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Echa 10 imparts a special honeysuckle fragrance, which was further analyzed by molecular sensory analysis and the formation of this honeysuckle fragrance was attributed to the key components of dodecane, octadecane, phenethyl alcohol, and jasmonone. In aroma evaluation, Echa 10 green tea showed the best performance, which is mainly related with the content of geraniol, linalool, phenethyl alcohol, and benzyl alcohol. Additionally, Echa 10 scored the highest in taste evaluation, which is mainly determined by the contents and ratios of tea polyphenols, amino acids, caffeine, and soluble sugars.
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13
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Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103264. [PMID: 35630739 PMCID: PMC9147623 DOI: 10.3390/molecules27103264] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/12/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022]
Abstract
The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of processing stages through each processing stage of rotation, pan-firing and roasting were studied. Overall, 614 metabolites were significantly altered, predominantly through nitrogen- enriching (N) pathways. Roasting led to the enrichment of 342 N metabolites, including 34 lipids, 17 organic acids, 32 alkaloids and 25 amino acids, as well as secondary derivatives beneficial for tea quality. This distinctive shift towards enrichment of N metabolites strongly supports concluding that this directed accumulation of N metabolites is how each of the three processing stages endows Wuyi rock tea with singular quality.
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14
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Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC-TOFMS and Multivariate Data Analysis. Foods 2022; 11:foods11091228. [PMID: 35563951 PMCID: PMC9102106 DOI: 10.3390/foods11091228] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/22/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography−time-of-flight mass spectrometry (GC × GC−TOFMS) and multivariate data analysis. A total of 241 volatiles was identified, comprising 49 aldehydes, 40 esters, 29 alcohols, 34 ketones, 30 aromatics, 24 alkenes, 17 alkanes, 13 furans, and 5 other compounds. A total of 27 volatiles had average relative odor activity values (rOAVs) greater than 1, among which (E)-β-ionone, (E,Z)-2,6-nonadienal, and 1-octen-3-one exhibited the highest values. According to the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2FC| > 1, 61 discriminatory volatile compounds were screened out, of which 26 substances were shared in the shaking stage (FL vs. S1, S1 vs. S2, S2 vs. S3). The results of the orthogonal partial least squares discriminate analysis (OPLS-DA) differentiated the influence of shaking, fermentation, and drying processes on the formation of volatile compounds in SBT. In particular, (Z)-3-hexenol, (Z)-hexanoic acid, 3-hexenyl ester, (E)-β-farnesene, and indole mainly formed in the shaking stage, which promoted the formation of the floral and fruity flavor of black tea. This study enriches the basic theory of black tea flavor quality and provide the theoretical basis for the further development of aroma quality control.
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15
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Xie J, Wei F, Luo L, Dai L, Zeng L, Wang X. Effect of cell wall‐disruption processes on wall disruption, antioxidant activity and nutrients in tea pollen. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jizhou Xie
- College of Food Science Southwest University Chongqing China
| | - Fang Wei
- College of Food Science Southwest University Chongqing China
| | - Liyong Luo
- College of Food Science Southwest University Chongqing China
- Tea Research Institute Southwest University Chongqing China
| | - Lifeng Dai
- College of Food Science Southwest University Chongqing China
| | - Liang Zeng
- College of Food Science Southwest University Chongqing China
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16
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Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03930-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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Zhang Y, Xiong Y, An H, Li J, Li Q, Huang J, Liu Z. Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process. Molecules 2022; 27:molecules27020479. [PMID: 35056794 PMCID: PMC8779377 DOI: 10.3390/molecules27020479] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 01/27/2023] Open
Abstract
Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because the new scenting process has a thin pile height to reduce the high temperature and prolong the scenting time. We qualified and quantified volatiles in jasmine and jasmine tea during the scenting process by gas chromatography-mass spectrometry (GC-MS) with a headspace solid-phase microextraction (HS-SPME). There were 71 and 78 effective volatiles in jasmine and jasmine tea, respectively, including 24 terpenes, 9 alcohols, 24 esters, 6 hydrocarbons, 1 ketone, 3 aldehydes, 2 nitrogen compounds, and 2 oxygen-containing compounds in jasmine; 29 terpenes, 6 alcohols, 28 esters, 8 nitrogen compounds, 1 aldehyde, and 6 other compounds in jasmine tea. The amounts of terpenes, esters, alcohols, nitrogen compounds, and hydrocarbons in jasmine and tea rose and then fell. The amount of oxygenated compounds of tea in the new scenting process first rose and then fell, while it showed a continuous upward trend during the traditional process. The amount of volatiles in jasmine and tea produced by the new scenting process were higher than that of the traditional scenting process at the same time. This study indicated that jasmine tea produced by the new scenting process had better volatile quality, which can provide proof for the new scenting process.
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Affiliation(s)
- Yangbo Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yifan Xiong
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
| | - Huimin An
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Juan Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (J.H.); (Z.L.); Tel.: +86-0731-84635304 (J.H. & Z.L.)
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (Y.Z.); (Y.X.); (H.A.); (J.L.); (Q.L.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (J.H.); (Z.L.); Tel.: +86-0731-84635304 (J.H. & Z.L.)
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18
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Zuo Y, Tan G, Xiang D, Chen L, Wang J, Zhang S, Bai Z, Wu Q. Development of a novel green tea quality roadmap and the complex sensory-associated characteristics exploration using rapid near-infrared spectroscopy technology. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 258:119847. [PMID: 33940571 DOI: 10.1016/j.saa.2021.119847] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 04/11/2021] [Accepted: 04/13/2021] [Indexed: 06/12/2023]
Abstract
Nondestructive instrumental identification of the green tea quality instead of professional human panel tests is highly desired for industrial application recently. The special flavor is a key quality-trait that influence consumer preference. However, flavonoids, as well as sensory-associated compounds, which play a critical role in the quality-traits profile of green tea samples have been poorly investigated. In this study, we were proposing an objective and accurate near infrared spectroscopy (NIRS) profile to support quality control within the entire green tea sensory evaluation chain, the complexity of green tea samples' sensory analysis was performed by two complementary methods: the standard calculation and the novel NIRS roadmap coupled with chemometrics. The green tea samples' physical quality, gustatory index, and nutritional index were measured respectively, which taking into consideration the gustatory evaluation of green tea for five commercially representative overall quality ("very bad", "bad", "regular", "good" and "excellent"). Our findings highlight the underexplored role of NIRS in chemical-to-sensory relationships and its widespread importance and utility in green tea quality improvement. Collectively, the comprehensive characterization of sensory-associated attribution allowed the identification of a wide array of spectrometric features, mostly related to moisture, soluble solids (SS), tea polyphenol (TPP), epigallocatechin gallate (EGCG), epicatechin (EC) and tea polysaccharide (TPS), which can be used as putative biomarkers to rapidly evaluate the green tea flavor variations related to rank differences. Otherwise, the NIRS' data were split into the calibration (n = 80) and prediction (n = 40) set independently, which showed high correlation coefficient with Rp-values of 0.9024, 0.9020 in physical and total cup quality, respectively. In this research, we demonstrated that NIRS was an easily-generated strategy and able to close the loop to feedback into the process for advanced process control. However, the established models should be improved by more green tea samples from different regions.
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Affiliation(s)
- Yamin Zuo
- School of Basic Medical Sciences, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, 30 Renmin South Rd, Shiyan, Hubei 442000, China; Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Gaohao Tan
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Di Xiang
- The Yunnan Tea Chamber of Commerce, Panlong District, Kunming, Yunnan 650051, China
| | - Ling Chen
- The Department of Tea, Guizhou Vocational College of Agriculture, 3 Huangshi Rd, Qingzhen, Guizhou 551400, China
| | - Jiao Wang
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Shengsheng Zhang
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China
| | - Zhiwen Bai
- The Guizhou Gui Tea (Group) Co. Ltd, Huaxi District, Guiyang, Guizhou 550001, China.
| | - Qing Wu
- Guizhou Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, 116 Baoshan North Rd, Guiyang, Guizhou 550001, China; Innovation Laboratory, the Third Experiment Middle School in Guiyang, Guiyang, Guizhou 550001, China.
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19
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Xu L, Li K, Xv L, Zhang H, Zhang Y, Liu X, Xu Y, Yin J, Qin D, Jin P, Du Q. Preparation of scented teas by sustained-release of aroma from essential oils–casein nanocomposites. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111410] [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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20
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Yu J, Liu Y, Zhang S, Luo L, Zeng L. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions. Food Chem 2021; 354:129504. [PMID: 33756321 DOI: 10.1016/j.foodchem.2021.129504] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/27/2023]
Abstract
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor-taste interaction in black tea infusions.
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Affiliation(s)
- Jieyao Yu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Yan Liu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Shaorong Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
| | - Liang Zeng
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
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21
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Lin Q, Ni H, Wu L, Weng SY, Li L, Chen F. Analysis of aroma-active volatiles in an SDE extract of white tea. Food Sci Nutr 2021; 9:605-615. [PMID: 33598146 PMCID: PMC7866617 DOI: 10.1002/fsn3.1954] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 10/04/2020] [Accepted: 10/05/2020] [Indexed: 12/15/2022] Open
Abstract
White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation-extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There were 32 volatile compounds identified via gas chromatography-mass spectrometry analysis, and 19 of them had strong fragrance based on the gas chromatography-olfactometry analyzed results. Hexanal, 2-hexenal, cis-3-hexen-1-ol, and camphene were the main contributors to the green note. The floral note was mainly contributed by 2-hexanone, benzeneacetaldehyde, trans-linalool oxide, and linalool, and the sweet note was induced by trans-β-damascenone. The roasted note was mainly contributed by 2-pentyl-furan. The woody note was mainly contributed by trans-α-ionone and trans-β-ionone. Four putative reaction pathways, including amino acid degradation, carotene degradation, Maillard reaction, and glycosides hydrolysis, were figured out to explain the generation of aromatic-active volatiles at high temperatures. This study added our knowledge on tea aroma under cooking as well as other thermal treatments.
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Affiliation(s)
- Qi Lin
- College of Food and BioengineeringJimei UniversityXiamenChina
| | - Hui Ni
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Ling Wu
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Shu Yi Weng
- DAMIN Foodstuff (Zhangzhou) Co., LtdZhangzhouChina
| | - Lijun Li
- College of Food and BioengineeringJimei UniversityXiamenChina
- Key Laboratory of Food Microbiology and Enzyme Engineering TechnologyXiamenChina
- Research Center of Food Biotechnology of Xiamen CityXiamenChina
| | - Feng Chen
- College of Food and BioengineeringJimei UniversityXiamenChina
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemsonSCUSA
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22
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Yue C, Yang P, Qin D, Cai H, Wang Z, Li C, Wu H. Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1844747] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cuinan Yue
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Puxiang Yang
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Science, Guangzhou, China
| | - Hailan Cai
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Zhihui Wang
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Chen Li
- Tea Research Institute, Jiangxi Sericulture and Tea Research Institute, Nanchang, China
- Tea Research Institute, Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Science, Guangzhou, China
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Zhang J, Li J, Wang J, Sun B, Liu Y, Huang M. Characterization of aroma‐active compounds in
Jasminum sambac
concrete by aroma extract dilution analysis and odour activity value. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3631] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jinglin Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business University (BTBU) Beijing China
| | - Juan Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business University (BTBU) Beijing China
| | - Juan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business University (BTBU) Beijing China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business University (BTBU) Beijing China
| | - Yuping Liu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business University (BTBU) Beijing China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology & Business University (BTBU) Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology & Business University (BTBU) Beijing China
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Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species. Molecules 2020; 25:molecules25184208. [PMID: 32937894 PMCID: PMC7570765 DOI: 10.3390/molecules25184208] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 11/25/2022] Open
Abstract
Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcohols (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination analysis (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds. A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatography-olfactometry/mass spectrometry (GC-O/MS) assisted analysis. Heptanal, limonene, linalool, and trans-β-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive analysis showed that limonene, ethyl octanoate, copaene, ethyl butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.
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Affiliation(s)
- Jiatong Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
- College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430000, China;
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Correspondence: (J.S.); (Z.L.); Tel.: +86-0571-86652263 (J.S.); +86-0571-86650617 (Z.L.)
| | - Han Yan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
| | - Mengqi Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
| | - Yuqiong Chen
- College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430000, China;
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Correspondence: (J.S.); (Z.L.); Tel.: +86-0571-86652263 (J.S.); +86-0571-86650617 (Z.L.)
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Liu Y, Luo Y, Zhang L, Luo L, Xu T, Wang J, Ma M, Zeng L. Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100618] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wang S, Zhao F, Wu W, Wang P, Ye N. Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis. Molecules 2020; 25:molecules25020380. [PMID: 31963359 PMCID: PMC7024305 DOI: 10.3390/molecules25020380] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 01/08/2023] Open
Abstract
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.
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Affiliation(s)
- Shuyan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Feng Zhao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
- Correspondence: (F.Z.); (N.Y.)
| | - Wenxi Wu
- Hengzheng Testing Technology Co., Ltd., Fuzhou, Fujian 350100, China;
| | - Pengjie Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; (S.W.); (P.W.)
- Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
- Correspondence: (F.Z.); (N.Y.)
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Jiang H, Xu W, Chen Q. Evaluating aroma quality of black tea by an olfactory visualization system: Selection of feature sensor using particle swarm optimization. Food Res Int 2019; 126:108605. [PMID: 31732085 DOI: 10.1016/j.foodres.2019.108605] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 07/27/2019] [Accepted: 07/31/2019] [Indexed: 01/07/2023]
Abstract
Aroma is an important index to evaluate the quality and grade of black tea. This work innovatively proposed the sensory evaluation of black tea aroma quality based on an olfactory visual sensor system. Firstly, the olfactory visualization system, which can visually represent the aroma quality of black tea, was assembled using a lab-made color sensitive sensor array including eleven porphyrins and one pH indicator for data acquisition and color components extraction. Then, the color components from different color sensitive spots were optimized using the particle swarm optimization (PSO) algorithm. Finally, the back propagation neural network (BPNN) model was developed using the optimized characteristic color components for the sensory evaluation of black tea aroma quality. Results demonstrated that the BPNN models, which were developed using three color components from FTPPFeCl (component G), MTPPTE (component B) and BTB (component B), can get better results based on comprehensive consideration of the generalization performance of the model and the fabrication cost of the sensor. In the validation set, the average of correlation coefficient (RP) value was 0.8843 and the variance was 0.0362. The average of root mean square error of prediction (RMSEP) was 0.3811 and the variance was 0.0525. The overall results sufficiently reveal that the optimized sensor array has promising applications for the sensory evaluation of black tea products in the process of practical production.
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Affiliation(s)
- Hui Jiang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Weidong Xu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Li HH, Luo LY, Wang J, Fu DH, Zeng L. Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion. Food Res Int 2019; 120:275-284. [DOI: 10.1016/j.foodres.2019.02.047] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/23/2019] [Accepted: 02/25/2019] [Indexed: 01/06/2023]
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