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Wu W, Jiang X, Zhu Q, Yuan Y, Chen R, Wang W, Liu A, Wu C, Ma C, Li J, Zhang J, Peng Z. Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with "rock flavor" and microbial contributions to the flavor. Food Chem 2024; 450:139376. [PMID: 38648695 DOI: 10.1016/j.foodchem.2024.139376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/03/2024] [Accepted: 04/13/2024] [Indexed: 04/25/2024]
Abstract
Wuyi Rock Tea (WRT) has different characteristics of "rock flavor" due to different production areas. In this study, we investigated the flavor characteristics and key components of "rock flavor" and the influence of microorganisms on the substances by combining metabolomics and microbiomics with the Rougui WRTs from the Zhengyan, Banyan, and Waishan production areas. The results showed that Rougui has a strong floral and fruity aroma, which is mainly brought by hotrienol, and the sweet, smooth, and fresh taste is composed of epicatechin gallate, epigallocatechin, epigallocatechin gallate, caffeine, theanine, soluble sugar, and sweet and bitter amino acids. Bacteria Chryseobacterium, Pedobacter, Bosea, Agrobacterium, Stenotrophomonas, and Actinoplanes mainly influence the production of hotrienol, epicatechin gallate, and theanine. Fungi Pestalotiopsis, Fusarium, Elsinoe, Teichospora and Tetracladium mainly influence the production of non-volatile compounds. This study provides a reference for the biological formation mechanism of the characteristic aroma of WRT's "rock falvor".
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Affiliation(s)
- Wenmiao Wu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xinyi Jiang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qi Zhu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yang Yuan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongping Chen
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Wenzhen Wang
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Anxing Liu
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Chengjian Wu
- Wuyishan Kaijie Rock Tea City Co., LTD, Nanping 353000, China; Fujian Vocational College of Agriculture, Fuzhou 350119, China
| | | | - Jianghua Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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2
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Cao Y, Huang C, Guo Y, Xu Y, Gong S, Chu Q, Chen P. Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach. Food Chem 2024; 441:138301. [PMID: 38176144 DOI: 10.1016/j.foodchem.2023.138301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/05/2023] [Accepted: 12/26/2023] [Indexed: 01/06/2024]
Abstract
Longjing tea is renowned for its fresh aroma and high value. However, during storage, the emergence of an off-flavor known as "stale odor" can significantly impact the flavor quality and economic benefits of Longjing tea. Yet, the specific volatiles responsible for this stale odor in Longjing tea remain unknown. In this study, Longjing tea samples with varying degrees of stale odor intensity were analyzed using simultaneous distillation extraction coupled with gas chromatography-mass spectrometry (SDE-GC-MS). Through odor activity value (OAV) and fractional omission testing, hexanoic acid and trans-2-nonenal were identified as the primary contributors to the stale odor. Moreover, the concentration of hexanoic acid was found to be valuable in predicting the intensity of the stale odor in Longjing tea. The oxidative degradation of linoleic acid was proved as the generation pathway of stale odor in Longjing tea. These findings provide essential theoretical principles for Longjing tea production and preservation.
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Affiliation(s)
- Yanyan Cao
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Chuangsheng Huang
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Yating Guo
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Yingxin Xu
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
| | - Ping Chen
- Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.
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3
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Zhang M, Zhou C, Zhang C, Xu K, Lu L, Huang L, Zhang L, Li H, Zhu X, Lai Z, Guo Y. Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea. PLANTS (BASEL, SWITZERLAND) 2023; 12:4102. [PMID: 38140429 PMCID: PMC10747399 DOI: 10.3390/plants12244102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023]
Abstract
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs.
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Affiliation(s)
- Mengcong Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Li Lu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Linjie Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Lixuan Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Huang Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Xuefang Zhu
- Nanping Jianyang District Tea Development Center, Nanping 353000, China;
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- Anxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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4
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Li W, Zhang Z, Zhao Y, Li W, Wang L, Shang Q, Du J, Jin L. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine. Molecules 2023; 28:5129. [PMID: 37446791 DOI: 10.3390/molecules28135129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace-solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, β-damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.
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Affiliation(s)
- Wen Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuanyuan Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wei Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qi Shang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jianming Du
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Lina Jin
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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5
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Xiao M, Chen Y, Zheng F, An Q, Xiao M, Wang H, Li L, Dai Q. Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy. NPJ Sci Food 2023; 7:28. [PMID: 37291144 DOI: 10.1038/s41538-023-00206-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 05/26/2023] [Indexed: 06/10/2023] Open
Abstract
The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman spectra of green tea with different storage times (2020-2015) were acquired by SERS with silver nanoparticles. The PCA-SVM model was established based on SERS to quickly predict the storage time of green tea, and the accuracy of the prediction set was 97.22%. The Raman peak at 730 cm-1 caused by myricetin was identified as a characteristic peak, which increased with prolonged storage time and exhibited a linear positive correlation with myricetin concentration. Therefore, SERS provides a convenient method for identifying the concentration of myricetin in green tea, and myricetin can function as an indicator to predict the storage time of green tea.
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Affiliation(s)
- Mengxuan Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Yingqi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Fangling Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Qi An
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Mingji Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Huiqiang Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Luqing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China.
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6
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Li F, Huang Y, Wang X, Wang D, Fan M. Surface-enhanced Raman scattering integrating with machine learning for green tea storage time identification. LUMINESCENCE 2023; 38:302-307. [PMID: 36702476 DOI: 10.1002/bio.4449] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/28/2023]
Abstract
The rapid and accurate identification of complex samples still remains a great challenge, especially for those with similar compositions. In this work, we report an integration strategy consisting of surface-enhanced Raman scattering (SERS) and machine learning to discriminate complex and similar analytes, in this case green tea products with different storage times. Surface-functionalized Ag nanoparticles (NPs) were used as a SERS substrate to reveal the changes in the sensory components of green tea with variable storage time. Principal components analysis (PCA)-based support vector machine (SVM) classification was used to extract the key spectral features and identify green tea with different storage times. The results showed that such an integration strategy achieved high predictive accuracy on time tag discrimination for green tea. The multiclass SVM classifier successfully recognized green tea with different storage times at a prediction accuracy of 95.9%, sensitivity of 96.6%, and specificity of 98.8%. Therefore, this work illustrates that the SERS-based PCA-SVM platform might be a facile and reliable tool for the identification of complex matrices with subtle differentiations.
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Affiliation(s)
- Fan Li
- Faculty of Geosciences and Environmental Engineering, Southwest Jiaotong University, Chengdu, China
| | - Yuting Huang
- Faculty of Geosciences and Environmental Engineering, Southwest Jiaotong University, Chengdu, China
| | - Xueqing Wang
- Faculty of Geosciences and Environmental Engineering, Southwest Jiaotong University, Chengdu, China
| | - Dongmei Wang
- Faculty of Geosciences and Environmental Engineering, Southwest Jiaotong University, Chengdu, China
| | - Meikun Fan
- Faculty of Geosciences and Environmental Engineering, Southwest Jiaotong University, Chengdu, China
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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]
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8
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Naibaho J, Pudło A, Korzeniowska M, Lu Y, Yang B. Alteration of volatile compounds profile of brewers' spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment. ULTRASONICS SONOCHEMISTRY 2022; 90:106192. [PMID: 36219887 PMCID: PMC9554806 DOI: 10.1016/j.ultsonch.2022.106192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/03/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers' spent grain (BSG). It was hypothesized that the treatments modified the volatile composition of BSG due to the sonochemical modification. The results demonstrated that the treatments intensified the desirable odor and removed the undesirable one which might allow the possibility of masking and renewing the odor perception of BSG. Besides the influence on odor perception related compounds, it is worth to highlight that the treatments eliminated herbicidal compounds such as (E,E)-2,4-heptadienal and (E)-2-hexenal which might be present from herbicidal treatment. Combination of bath-ultrasonication with autoclave treatment modified the volatile aldehydes while its combination with conventional water-bath generated the same profile as it was in untreated BSG. Time elevation on bath-ultrasonication had no significant impact on the amount of ketones and alkanes, while the fluctuation occurred as an impact of thermal exposures. Moreover, the treatment reduced the amount of alcohol and increased the fatty acids. In conclusion, bath-ultrasonication and its combination with thermal exposure modified the volatile compositions of BSG.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
| | - Yuyun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014 Turku, Finland
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Yin XL, Fu WJ, Chen Y, Zhou RF, Sun W, Ding B, Peng XT, Gu HW. GC-MS-based untargeted metabolomics reveals the key volatile organic compounds for discriminating grades of Yichang big-leaf green tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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10
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Chen JN, Han HT, Liu CJ, Gao Q, Wang XW, Zhang JW, Tanokura M, Xue YL. Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4108-4121. [PMID: 36193355 PMCID: PMC9525488 DOI: 10.1007/s13197-022-05463-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2022] [Accepted: 04/03/2022] [Indexed: 06/01/2023]
Abstract
Dongli, or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing "sweet, fruity, green" aromas were the key aromatic VOCs of Dongli. The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05463-8.
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Affiliation(s)
- Jia-Nan Chen
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 People’s Republic of China
| | - Hao-Ting Han
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
| | - Chun-Ju Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 People’s Republic of China
| | - Qi Gao
- National Engineering Technology Research Center for Preservation of Agricultural Products; Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs; Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, 300384 People’s Republic of China
| | - Xiao-Wen Wang
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
| | - Jun-Wei Zhang
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
| | - Masaru Tanokura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657 Japan
| | - You-Lin Xue
- College of Light Industry, Liaoning University, No. 66 Chongshan Middle Road, Huanggu District, Shenyang, 110036 People’s Republic of China
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11
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Wang J, Li X, Wu Y, Qu F, Liu L, Wang B, Wang P, Zhang X. HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region. Foods 2022; 11:foods11193016. [PMID: 36230092 PMCID: PMC9563017 DOI: 10.3390/foods11193016] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/19/2022] Open
Abstract
This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high−latitude region. A total of 95 volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares−discrimination analysis (PLS−DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β−ionone, jasmone, 1−octen−3−ol and longifolene. 13 components such as 2−methylfuran, indole, 1−octanol, D−limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6−trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea.
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Affiliation(s)
- Jie Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaohan Li
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Ying Wu
- College of Agriculture, Tennessee State University, Nashville, TN 37209, USA
| | - Fengfeng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Lei Liu
- Bureau of Agriculture and Rural Affairs of Laoshan District, Qingdao 266061, China
| | - Baoyi Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Peiqiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinfu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence: ; Tel.: +86-13969681993
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12
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Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 69] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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13
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Yin P, Kong YS, Liu PP, Wang JJ, Zhu Y, Wang GM, Sun MF, Chen Y, Guo GY, Liu ZH. A critical review of key odorants in green tea: Identification and biochemical formation pathway. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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14
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Dalpathadu K, Rajapakse H, Nissanka S, Jayasinghe C. Improving the Quality of Instant Tea with Low-Grade Tea Aroma. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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15
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Liu RC, Li R, Wang Y, Jiang ZT. Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104673] [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]
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16
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Cai H, Zhong Z, Li Z, Zhang X, Fu H, Yang B, Zhang L. Metabolomics in quality formation and characterisation of tea products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15767] [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)
- Hongli Cai
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhuoheng Zhong
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhanming Li
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212004 China
| | - Xiaojing Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hongwei Fu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Bingxian Yang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Lin Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
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17
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Huang Y, Goh RMV, Pua A, Liu SQ, Sakumoto S, Oh HY, Ee KH, Sun J, Lassabliere B, Yu B. Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma. Food Chem 2022; 372:131202. [PMID: 34607047 DOI: 10.1016/j.foodchem.2021.131202] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/13/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022]
Abstract
Analysis of three matcha (cyclone-, bead- and stone-milled) revealed differences in their sizes and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha samples and shown to present in different amount. Moreover, 108 volatile compounds were detected and 30 potential flavour-contributing compounds were quantified by gas chromatography time-of-flight mass spectrometry using headspace-stir bar sorptive extraction-thin-film solid-phase microextraction (HS-SBSE-TFSPME). Sensory evaluation by a trained panel found that the matcha samples possess different notes (cyclone-milled: leafy; bead-milled: fishy; and stone-milled: roasty) which is supported by the volatile compound analysis. Finally, the three matcha were differentiated based on non-volatile and volatile components using principal component analysis, and the correlation between chemical composition and sensory evaluation data was carried out using partial least square regression. In conclusion, milling processes clearly affected the physical, chemical and sensory qualities of matcha.
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Affiliation(s)
- Yunle Huang
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Rui Min Vivian Goh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Aileen Pua
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
| | - Shunichi Sakumoto
- Fukujuen Co. Ltd, 3-1-1 Saganakadai, Kizugawa-shi, Kyoto 619-0223, Japan
| | - Hong Yun Oh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Kim Huey Ee
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Benjamin Lassabliere
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore
| | - Bin Yu
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623, Singapore.
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18
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Tongsai S, Jangchud K, Jangchud A, Tepsongkroh B, Boonbumrung S, Prinyawiwatkul W. Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saynamphung Tongsai
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Benjarat Tepsongkroh
- Department of Food science and Technology Faculty of Science and Technology Thammasat University Pathum Thani 12120 Thailand
| | - Sumitra Boonbumrung
- Institute of Food Research and Product Development Kasetsart University Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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19
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Tao M, Guo W, Zhang W, Liu Z. Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage. Foods 2022; 11:foods11050628. [PMID: 35267261 PMCID: PMC8909151 DOI: 10.3390/foods11050628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/06/2022] [Accepted: 01/14/2022] [Indexed: 11/17/2022] Open
Abstract
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography−olfactometry−mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value ≥16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for β-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry.
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Affiliation(s)
- Meng Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenli Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Wenjun Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; (M.T.); (W.G.); (W.Z.)
- School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: or ; Tel.: +86-182-5609-6628
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20
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Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea. Food Res Int 2022; 152:110925. [DOI: 10.1016/j.foodres.2021.110925] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/13/2023]
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21
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Sheng J, Shan C, Liu Y, Zhang P, Li J, Cai W, Tang F. Comparative evaluation of the quality of red globe grape juice fermented by
Lactobacillus acidophilus
and
Lactobacillus plantarum. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15568] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jie Sheng
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Chunhui Shan
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Yuanye Liu
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Panling Zhang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Jingjing Li
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Wenchao Cai
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Fengxian Tang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
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22
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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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23
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Li Z, Zhao L, Xie F, Yang C, Jayamanne VS, Tan H, Jiang X, Yang H. Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhanbin Li
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
- College of Science Beijing University of Chemical Technology Beijing China
| | - Lijun Zhao
- Guizhou Machinery Industry School Guiyang China
| | - Feng Xie
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
| | - Changbiao Yang
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
| | - Vijith Samantha Jayamanne
- Department of Food Science & Technology Faculty of Agriculture University of Ruhuna Matara Sri Lanka
| | - Hong Tan
- College of Science Beijing University of Chemical Technology Beijing China
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang China
| | - Xun Jiang
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang China
| | - Hongbo Yang
- Testing Department Guizhou Academy of Testing and Analysis Guiyang China
- School of Public Health, the Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang China
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24
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Effect of 1–20 years storage on volatiles and aroma of Keemun congou black tea by solvent extraction-solid phase extraction-gas chromatography-mass spectrometry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110278] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Ma W, Zhu Y, Shi J, Wang J, Wang M, Shao C, Yan H, Lin Z, Lv H. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chem 2020; 346:128906. [PMID: 33401086 DOI: 10.1016/j.foodchem.2020.128906] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/15/2022]
Abstract
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiatong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengqi Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chenyang Shao
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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26
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Liu X, Zhao Z, Dong G, Li Y, Peng F, Liu C, Zhang F, Linhardt RJ, Yang Y, Bai Z. Identification, repair and characterization of a benzyl alcohol-inducible promoter for recombinant proteins overexpression in Corynebacterium glutamicum. Enzyme Microb Technol 2020; 141:109651. [PMID: 33051010 DOI: 10.1016/j.enzmictec.2020.109651] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/10/2020] [Accepted: 08/17/2020] [Indexed: 10/23/2022]
Abstract
Corynebacterium glutamicum is an important industrial organism for the production of a variety of biological commodities. We discovered a promoter encoded by the gene NCgl2319 in C. glutamicum, which could be induced by benzyl alcohol, could be used as an efficient tunable expression system. In initial attempts, this promoter failed to function in a recombinant expression system. This was remedied by extending the original genetic context of the promoter, generating a new version Pcat-B. The Pcat-B transcription initiation site, its critical active regions, and its effect of inducers were fully characterized resulting in tunable expression. This approach proved to be very efficient in producing a pharmaceutical protein, N-terminal pro-brain natriuretic peptide (NT-proBNP). Production of approximately 440.43 mg/L NT-proBNP was achieved with the Pcat-B expression system demonstrating its application for controllable pharmaceutical protein production in C. glutamicum.
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Affiliation(s)
- Xiuxia Liu
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
| | - Zihao Zhao
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
| | - Guibin Dong
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
| | - Ye Li
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
| | - Feng Peng
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
| | - Chunli Liu
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
| | - Fuming Zhang
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York 12180, USA
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York 12180, USA
| | - Yankun Yang
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhonghu Bai
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
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