1
|
Zhang M, Zhang L, Zhou C, Xu K, Chen G, Huang L, Lai Z, Guo Y. Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea. PLANTS (BASEL, SWITZERLAND) 2024; 13:1249. [PMID: 38732464 PMCID: PMC11085110 DOI: 10.3390/plants13091249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/24/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024]
Abstract
The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried out using the leaf samples collected at different stages of the ECS of Aijiao oolong tea. Out of the identified 306 non-volatile metabolites and 85 volatile metabolites, 159 non-volatile metabolites and 42 volatile metabolites were screened out as key differential metabolites for dynamic changes during the ECS. A multivariate statistical analysis on the key differential metabolites showed that the accumulations of most metabolites exhibited dynamic changes, while some amino acids, nucleosides, and organic acids accumulated significantly after turning-over treatment. The evolution characteristics of 27 key precursors or transformed VOCs during the ECS of Aijiao oolong tea were clarified, and it was found that the synthesis of aroma substances was mainly concentrated in lipids as precursors and glycosides as precursor pathways. The results revealed the dynamic changes in the flavor metabolites in the ECS during the processing of Aijiao oolong tea, which provided valuable information for the formation of the characteristic flavor of Aijiao oolong tea.
Collapse
Affiliation(s)
- Mengcong Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Lixuan Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Chengzhe Zhou
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Guangwu Chen
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Linjie Huang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Zhongxiong Lai
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| |
Collapse
|
2
|
Lin F, Wu H, Li Z, Huang Y, Lin X, Gao C, Wang Z, Yu W, Sun W. Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea. Foods 2024; 13:1315. [PMID: 38731686 PMCID: PMC11083345 DOI: 10.3390/foods13091315] [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: 03/23/2024] [Revised: 04/11/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.
Collapse
Affiliation(s)
- Fuming Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China;
| | - Huini Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| | - Zhaolong Li
- Institute of Animal Husbandry and Veterlnary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China;
| | - Xiying Lin
- Fuding Tea Technology Promotion Station, Ningde 355200, China;
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| | - Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| | - Wenquan Yu
- Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| |
Collapse
|
3
|
Qingyang W, Ziwei Z, Jihang H, Suhui Z, Shuling R, Xiaochun L, Shuirong Y, Yun S. Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing. Food Chem X 2024; 21:101155. [PMID: 38370302 PMCID: PMC10869310 DOI: 10.1016/j.fochx.2024.101155] [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: 10/05/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/20/2024] Open
Abstract
Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and their derived contributes to tea aroma considerably. In this study, we analyzed the fatty acids of Jinmudan fresh tea leaves in different stalk position. It was found that with shoot maturity increased, the content of PUFAs (Polyunsaturated fatty acids) was increased while the content of SFAs (Saturated fatty acids) and MUFAs (Monounsaturated fatty acids) gradually decreased. During the processing period, totally 704 kinds of compounds were identified, among them, 27 kinds of fatty acid-derived volatile compounds were selected including 6 kinds of aldehydes, 8 kinds of alcohols, 13 kinds of esters and their dynamic change were revealed. Finally, the character of aroma during main processing stages and processed tea was concluded by using a flavor wheel. This study results provide a theoretical basis for the improvement of processing and quality in Jinmudan black tea.
Collapse
Affiliation(s)
- Wu Qingyang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhou Ziwei
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - He Jihang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhao Suhui
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruan Shuling
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - Liu Xiaochun
- Fujian Xiangliangge Tea Ltd. Fuan, 355000, China
| | - Yu Shuirong
- Fujian Nongke Chaye Ltd. Fuan, 355000, China
| | - Sun Yun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| |
Collapse
|
4
|
Huang FF, Yang PD, Bai SL, Liu ZH, Li J, Huang JA, Xiong LG. Lipids: A noteworthy role in better tea quality. Food Chem 2024; 431:137071. [PMID: 37582323 DOI: 10.1016/j.foodchem.2023.137071] [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: 06/02/2023] [Revised: 07/28/2023] [Accepted: 07/30/2023] [Indexed: 08/17/2023]
Abstract
New shoots from tea plants (Camellia sinensis) are changed into finished tea after the process, which endows the products with a characteristic flavor. Tea quality is reflected in all aspects, from new shoots to the finished tea that are affected by cultivar, cultivation condition, harvest season, manufacturing methods, and quality of fresh tea leaves. Lipids are hydrophobic metabolites connected with tea flavor quality formation. Herein, we emphasize that the lipids composition in preharvest tea leaves is crucial for materials quality and hence tea flavor. The characterization of lipids in preharvest tea leaves provides a reference to obtain better tea quality. Lipids transformation in postharvest stages of tea leaves differs from varieties of tea types, and lipid oxidations functions in the tea flavor formation. A comprehensive overview of the lipids in tea leaves of preharvest and postharvest stages is necessary to improve tea quality.
Collapse
Affiliation(s)
- Fang-Fang Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Pei-Di Yang
- Tea Research Institute of Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China
| | - Si-Lei Bai
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 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, Hunan 410128, China
| | - Zhong-Hua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 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, Hunan 410128, China
| | - Juan Li
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 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, Hunan 410128, China.
| | - Jian-An Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 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, Hunan 410128, China.
| | - Li-Gui Xiong
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 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, Hunan 410128, China.
| |
Collapse
|
5
|
Yang W, Zhang X, Zhang J, Wang G, Liang H, Zhang X, Chingin K, Chen H. Determination of C═C Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:845-856. [PMID: 38131280 DOI: 10.1021/acs.jafc.3c05585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
The positions of C═C bonds in unsaturated fatty acids (FAs) are one of the main factors determining the quality of food flavor. Herein, we developed an approach for the determination of C═C bonds of FAs by online epoxidation reaction with water dimer radical cations. The limit of detection for octenoic acid isomers was ∼9 μg/L. The positions of C═C bonds in trans-2/3-hexenoic acid, trans-2/3-octenoic acid, oleic acid, linoleic acid, and linolenic acid in black tea or olive oil samples were directly determined by the established method. These results indicate that the established method allows the rapid determination of unsaturated FAs in black tea and olive oil. The advantages of this approach include the analysis speed (∼1 min per sample), simple device, and no need for complex pretreatment. This study not only provides a strategy for the determination of C═C positions but also offers new possibilities for applications in the field of food chemistry.
Collapse
Affiliation(s)
- Wenwen Yang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Xiaoping Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Jun Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Guoshuan Wang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Hailong Liang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Xinglei Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Konstantin Chingin
- School of Pharmacy, Jiangxi University of Chinese Medicine, 1688 Meiling Avenue, Nanchang 330004, China
| | - Huanwen Chen
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
- School of Pharmacy, Jiangxi University of Chinese Medicine, 1688 Meiling Avenue, Nanchang 330004, China
| |
Collapse
|
6
|
Li C, Lin J, Hu Q, Sun Y, Wu L. An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production. Food Chem X 2023; 20:100952. [PMID: 37920364 PMCID: PMC10618703 DOI: 10.1016/j.fochx.2023.100952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/04/2023] [Accepted: 10/18/2023] [Indexed: 11/04/2023] Open
Abstract
To interpret the formation characteristic flavor during oolong tea manufacturing process, the dynamic changes of key flavor components in samples from various processing steps of Tieguanyin oolong tea production were investigated using widely-targeted metabolomic and the transcriptomic approaches. As a result, a total of 1078 metabolites were determined, of which 62 compounds were identified as biomarkers significantly changed over the manufacturing process. Quantitative determination of the total 50,343 transcripts showed 7480 of them were co-expressed different genes. Glutamic acid served as a critical metabolism hub and a signaling molecule for diverse stress responses. Additionally, the targeted quantification results showed that the contents of catechins and xanthine alkaloids in dried tea were dramatically decreased by 20.19% and 7.15% respectively than those in fresh leaves, which potentially contributed to the alleviation of astringent or bitter palates, promoting the characteristic mellow and rich flavor of Tieguanyin oolong tea.
Collapse
Affiliation(s)
- Chenxue Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Jiaqi Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Qingcai Hu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| | - Liangyu Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, People’s Republic of China
| |
Collapse
|
7
|
Wang K, Xiao Y, Xie N, Xu H, Li S, Liu C, Huang J, Zhang S, Liu Z, Yin X. Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea. Foods 2023; 13:42. [PMID: 38201072 PMCID: PMC10778213 DOI: 10.3390/foods13010042] [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: 11/14/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.
Collapse
Affiliation(s)
- Kuofei Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Yangbo Xiao
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Nianci Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Hao Xu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Saijun Li
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Changwei Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, 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
| | - Shuguang Zhang
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (K.W.)
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, 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
| | - Xia Yin
- Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| |
Collapse
|
8
|
Dippong T, Cadar O, Kovacs MH, Dan M, Senila L. Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior. Foods 2023; 12:3063. [PMID: 37628061 PMCID: PMC10453188 DOI: 10.3390/foods12163063] [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: 07/04/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John's Wort, rose, and yarrow, while omega-3 was found in mint, Saint John's Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea.
Collapse
Affiliation(s)
- Thomas Dippong
- Department of Chemistry and Biology, Technical University of Cluj-Napoca, 76 Victoriei Street, 430122 Baia Mare, Romania;
| | - Oana Cadar
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (O.C.); (M.H.K.)
| | - Melinda Haydee Kovacs
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (O.C.); (M.H.K.)
| | - Monica Dan
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Lacrimioara Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (O.C.); (M.H.K.)
| |
Collapse
|
9
|
Wu Q, Zhou Z, Zhang Y, Huang H, Ou X, Sun Y. Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science. Foods 2023; 12:foods12091794. [PMID: 37174332 PMCID: PMC10178690 DOI: 10.3390/foods12091794] [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: 03/21/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 05/15/2023] Open
Abstract
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography-mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography-olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.
Collapse
Affiliation(s)
- Qingyang Wu
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ziwei Zhou
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - Yining Zhang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huiqing Huang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaoxi Ou
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yun Sun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| |
Collapse
|
10
|
The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production. Molecules 2022; 27:molecules27134298. [PMID: 35807544 PMCID: PMC9268070 DOI: 10.3390/molecules27134298] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 11/16/2022] Open
Abstract
As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance during the postharvest process. However, information about the precursors of FAs during the postharvest process of oolong tea production is rare. To investigate the transformation of fatty acids during the process of oolong tea production, gas chromatograph−flame ionization detection (GC-FID) was conducted to analyze the composition of FAs. The results show that the content of total polyunsaturated FAs initially increased and then decreased. Specifically, the contents of α-linolenic acid, linoleic acid and other representative substances decreased after the turn-over process of oolong tea production. The results of partial least squares discrimination analysis (PLS-DA) showed that five types of FAs were obviously impacted by the processing methods of oolong tea (VIP > 1.0). LOX (Lipoxygenase, EC 1.13.11.12) is considered one of the key rate-limiting enzymes of long-chain unsaturated FAs in the LOX-HPL (hydroperoxide lyase) pathway, and the mechanical wounding occurring during the postharvest process of oolong tea production greatly elevated the activity of LOX.
Collapse
|