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Yan H, Li WX, Zhu YL, Lin ZY, Chen D, Zhang Y, Lv HP, Dai WD, Ni DJ, Lin Z, Zhu Y. Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas. Food Chem 2024; 448:139067. [PMID: 38547713 DOI: 10.1016/j.foodchem.2024.139067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 02/24/2024] [Accepted: 03/16/2024] [Indexed: 04/24/2024]
Abstract
The Fujian and Yunnan provinces in China are the most representative origins of white tea. However, the key differences in the chemical constituents of the two white teas have rarely been revealed. In this study, a comprehensive comparison of the aroma profiles, chiral volatiles, and glycosidically bound volatiles (GBVs) in Fujian and Yunnan white teas was performed, and 174 volatiles and 28 enantiomers, including 22 volatiles and six GBVs, were identified. Linalool, linalyl-β-primeveroside (LinPrim), and α-terpineol presented the opposite dominant configurations in Fujian and Yunnan white teas, and the chiral GBVs were firstly quantified with significant differences in the contents of R-LinPrim and β-d-glucopyranosides of (2R, 5R)-linalool oxide A and (2R, 5S)-linalool oxide B. Moreover, discrimination functions for Fujian and Yunnan white teas were created using nine key variables with excellent reliability and efficiency. These results provide a new method for objectively distinguishing authentic white teas according to geographical origin.
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Affiliation(s)
- Han Yan
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Wei-Xuan Li
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Ying-Lin Zhu
- Key Laboratory of Tea Biology and Resource Utilization, 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-Yuan Lin
- Key Laboratory of Tea Biology and Resource Utilization, 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.
| | - Dan Chen
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Hai-Peng Lv
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Wei-Dong Dai
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - De-Jiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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Shen X, Niu X, Yang Y, Yang D, Li J, Yu F, Sun X, Meng X. Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa. Food Chem 2024; 439:138035. [PMID: 38039614 DOI: 10.1016/j.foodchem.2023.138035] [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: 07/28/2023] [Revised: 11/03/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
Ceratocystis paradoxa is a major cause of postharvest disease in tender coconuts worldwide. We conducted a comprehensive study using widely targeted metabolomics, electronic tongue (E-tongue), and electronic nose (E-nose) analyses to investigate the impacts of C. paradoxa invasion on the quality of tender coconut water (TCW) from fresh control (FC), uninoculated (UN), skin-inoculated (SI), and deep-inoculated (DI) nuts. DI exhibited significantly higher taste indicators associated with bitterness, saltiness, astringency aftertaste, and bitter aftertaste, as well as odor sensor values related to various compounds such as long-chain alkanes, hydrides, methane, organic sulfides, etc. Invasion of C. paradoxa into the endosperm altered the flavor characteristics of TCW mainly through the modulation of carbohydrate and secondary metabolite pathways. Furthermore, significant correlations were observed between the differentially expressed flavorful metabolites and the sensor indicators of the E-nose and E-tongue. These findings offer valuable insights into understanding the impact of C. paradoxa infection on coconuts.
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Affiliation(s)
- Xiaojun Shen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiaoqing Niu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China.
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Dejie Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
| | - Jing Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Fengyu Yu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
| | - Xiuli Meng
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; The Innovation Platform for Academicians of Hainan Province, China
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Guan S, Liu C, Yao Z, Wan H, Ruan M, Wang R, Ye Q, Li Z, Zhou G, Cheng Y. Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques. Foods 2024; 13:1279. [PMID: 38672951 PMCID: PMC11048788 DOI: 10.3390/foods13081279] [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: 03/30/2024] [Revised: 04/09/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Volatile organic compounds (VOCs) play a significant role in influencing the flavor quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme). The scarcity of systematic analysis of VOCs in cherry tomatoes can be attributed to the constraints imposed by detection technology and other contributing factors. In this study, the cherry tomato cultivar var. 'Zheyingfen1' was chosen due to its abundant fruit flavor. Two detection technology platforms, namely the commonly employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and the most advanced headspace solid-phase microextraction-full two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS), were employed in the analysis. The VOCs of cherry tomato cultivar var. 'Zheyingfen1' fruits at red ripening stage were detected. A combined total of 1544 VOCs were detected using the two aforementioned techniques. Specifically, 663 VOCs were identified by through the HS-SPME-GC-MS method, 1026 VOCs were identified by through the HS-SPME-GC×GC-TOFMS, and 145 VOCs were identified by both techniques. The identification of β-ionone and (E)-2-nonenal as the principal VOCs was substantiated through the application of the relative odor activity value (rOAV) calculation and subsequent analysis. Based on the varying contribution rates of rOAV, the analysis of sensory flavor characteristics revealed that cherry tomato cultivar var. 'Zheyingfen1' predominantly exhibited green and fatty attributes, accompanied by elements of fresh and floral flavor characteristics. In conclusion, our study conducted a comprehensive comparison of the disparities between these two methodologies in detecting VOCs in cherry tomato fruits. Additionally, we systematically analyzed the VOC composition and sensory flavor attributes of the cherry tomato cultivar var. 'Zheyingfen1'. This research serves as a significant point of reference for investigating the regulatory mechanisms underlying the development of volatile flavor quality in cherry tomatoes.
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Affiliation(s)
- Sihui Guan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
- College of Agriculture, Shihezi University, Shihezi 832003, China
| | - Chenxu Liu
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Zhuping Yao
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Hongjian Wan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Meiying Ruan
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Rongqing Wang
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Qingjing Ye
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Zhimiao Li
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Guozhi Zhou
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
| | - Yuan Cheng
- Vegetable Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.G.); (C.L.); (Z.Y.); (H.W.); (M.R.); (R.W.); (Q.Y.); (Z.L.); (G.Z.)
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Wang H, Feng X, Blank I, Zhu Y, Liu Z, Ni L, Lin CC, Zhang Y, Liu Y. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8715-8730. [PMID: 38564531 DOI: 10.1021/acs.jafc.3c08694] [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: 04/04/2024]
Abstract
Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3'-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.
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Affiliation(s)
- Haoli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- IBK Food & Beverage Consultancy Sàrl, 1073 Savigny, Switzerland
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhibin Liu
- Institute of Food Science &Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Li Ni
- Institute of Food Science &Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan 30015, China
| | - Yin Zhang
- Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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5
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Zhou J, Gao S, Du Z, Xu T, Zheng C, Liu Y. The Impact of Harvesting Mechanization on Oolong Tea Quality. PLANTS (BASEL, SWITZERLAND) 2024; 13:552. [PMID: 38498582 PMCID: PMC10892732 DOI: 10.3390/plants13040552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 02/07/2024] [Accepted: 02/14/2024] [Indexed: 03/20/2024]
Abstract
Mechanization is the inevitable future of tea harvesting, but its impact on tea chemistry and quality remains uncertain. Our study examines untargeted metabolomic data from 185 oolong tea products (Tieguanyin) made from leaves harvested by hand or machine based on UPLC-QToF-MS analysis. The data revealed a minimum 50% loss for over half of the chemicals in the machine-harvested group, including catechins, theaflavin, gallic acid, chlorogenic acid, and kaempferol-3-gluocside. Integrating sensory evaluation, OPLS-DA identified the six most important metabolites as significant contributors to sensory decline caused by harvesting mechanization. Furthermore, our research validates the possibility of using DD-SIMCA modelling with untargeted metabolomic data for distinguishing handpicked from machine-harvested tea products. The model was able to achieve 93% accuracy. This study provides crucial insights into the chemical and sensory shifts during mechanization, along with tools to manage and monitor these changes.
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Affiliation(s)
- Junling Zhou
- College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China; (J.Z.); (S.G.); (Z.D.)
| | - Shuilian Gao
- College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China; (J.Z.); (S.G.); (Z.D.)
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Fuzhou 350007, China
| | - Zhenghua Du
- College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China; (J.Z.); (S.G.); (Z.D.)
| | - Tongda Xu
- College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China; (J.Z.); (S.G.); (Z.D.)
| | - Chao Zheng
- College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China; (J.Z.); (S.G.); (Z.D.)
| | - Ying Liu
- College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China; (J.Z.); (S.G.); (Z.D.)
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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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Yu P, Huang Y, Li Z, Zhao X, Huang H, Zhong N, Zheng H, Chen Q. Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season. Foods 2023; 12:4368. [PMID: 38231869 DOI: 10.3390/foods12234368] [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: 11/03/2023] [Revised: 11/24/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea produced on April 15th had a strong and lasting sweet aroma and the highest score of 93.5. In total, 71 volatile compounds were identified, and alcohols were the predominant category, accounting for 60.98%. From March 23rd to May 7th, the total content of volatile compounds showed a parabolic change trend and reached its maximum on April 15th (715.27 μg/L); the flavor index first peaked on April 8th (23.25) and then gradually decreased. A multivariate statistical analysis showed that 39 volatile compounds were important, differential aroma components. An odor activity value (OAV) analysis showed that the predominant odorants were β-ionone, β-damascenone, linalool, (E)-β-ocimene, and geraniol, all with values larger than 100. The total OAVs of undesirable odorants decreased and reached their minimum (70.4) on April 27th, while the total OAVs of pleasant odorants and the ratio of pleasant/undesirable odorants showed inverse changes and reached their maximum (2182.1 and 31.0, respectively) on April 27th. Based on the significance of differences and OAVs, linalool, (E)-β-ocimene, geraniol, and (E,E)-2,4-nonadienal were considered as the key differential odorants. Combined with the sensory evaluation and the differences in aroma components, it was proposed that black teas produced around April 15th in the Hunan district are more likely to have a strong and lasting sweet aroma. This study will provide scientific guidance for the production of black tea in the Hunan district, China.
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Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjie Huang
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
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Zhou Z, Wu Q, Rao H, Cai L, Zheng S, Sun Y. The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea. Metabolites 2023; 13:868. [PMID: 37512575 PMCID: PMC10385818 DOI: 10.3390/metabo13070868] [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: 06/12/2023] [Revised: 07/14/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of oolong tea need to be revealed, and the formation mechanism of VBs/VPs based on AAAT branches during the post-harvest process of oolong tea remains unclear. Therefore, in this study, raw oolong tea and manufacturing samples were used as the test materials, and targeted metabolomics combined with transcriptome analysis was also conducted. The results showed that thirteen types of VBs/VPs were identified, including nine types of VPs and four types of VBs. Based on the OAV calculation, in raw oolong tea, 2-hydroxy benzoic acid methyl ester and phenylethyl alcohol were identified as key components of the aromatic quality of oolong tea. As for the results from the selection of related genes, firstly, a total of sixteen candidate CsAAAT genes were selected and divided into two sub-families (CsAAAT1 and CsAAAT2); then, six key CsAAAT genes closely related to VB/VP formation were screened. The upregulation of the expression level of CsAAAT2-type genes may respond to light stress during solar-withering as well as the mechanical force of turnover. This study can help to understand the formation mechanism of aromatic compounds during oolong tea processing and provide a theoretical reference for future research on the formation of naturally floral and fruity aromas in oolong tea.
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Affiliation(s)
- Ziwei Zhou
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Qingyang Wu
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongting Rao
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Liewei Cai
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Shizhong Zheng
- College of Life Science, Ningde Normal University, Ningde 352100, China
| | - Yun Sun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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9
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Luo Y, Zhang Y, Qu F, Qian W, Wang P, Zhang X, Zhang X, Hu J. Variations of main quality components of matcha from different regions in the Chinese market. Front Nutr 2023; 10:1153983. [PMID: 36969824 PMCID: PMC10034323 DOI: 10.3389/fnut.2023.1153983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 02/20/2023] [Indexed: 03/11/2023] Open
Abstract
Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha samples from different regions in the Chinese market. Most of matcha samples had lower ratio of tea polyphenols to amino acids (RTA), and the RTA of 9 samples of matcha was less than 10, which is beneficial to the formation of fresh and mellow taste of matcha. The total volatile compounds concentrations by HS-SPME were 1563.59 ~ 2754.09 mg/L, among which terpenoids, esters and alcohols were the top three volatile components. The total volatile compounds concentrations by SAFE was 1009.21 ~ 1661.98 mg/L, among which terpenoids, heterocyclic compounds and esters ranked the top three. The 147 volatile components with high concentration (>1 mg/L) and no difference between samples are the common odorants to the 11 samples of matcha. The 108 distinct odorants had differences among the matcha samples, which were important substances leading to the different aroma characteristics. Hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that 11 samples of matcha were well clustered according to different components. Japanese matcha (MT, MY, ML, MR, MJ) could be clustered into two categories. The aroma composition of Guizhou matcha (GM1, GM2) was similar to that of Japanese matcha, 45 volatile components (decanal, pyrazine, 3,5-diethyl-2-methyl-, 1-hexadecanol, etc. were its characteristic aroma components. The aroma characteristics of Shandong matcha and Japanese matcha (ML, MR, MJ) were similar, 15 volatile components (γ-terpinene, myrtenol, cis-3-hexenyl valerate, etc.) were its characteristic aroma components. While Jiangsu matcha and Zhejiang matcha have similar aroma characteristics due to 225 characteristic aroma components (coumarin, furan, 2-pentyl-, etc). In short, the difference of volatile components formed the regional flavor characteristics of matcha. This study clarified the compound basis of the flavor difference of matcha from different regions in the Chinese market, and provided a theoretical basis for the selection and application of matcha in drinks and tea products.
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Affiliation(s)
- Ying Luo
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Yazhao Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Fengfeng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Wenjun Qian
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Peiqiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | | | - Xinfu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Jianhui Hu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Jianhui Hu,
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Zhang C, Zhou C, Tian C, Xu K, Lai Z, Lin Y, Guo Y. Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes. Foods 2023; 12:foods12040812. [PMID: 36832885 PMCID: PMC9956320 DOI: 10.3390/foods12040812] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/09/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (Jasminum sambac (L.) Aiton); this process is commonly known as "scenting". Making high-quality jasmine tea with a refreshing aroma requires repeated scenting. To date, the detailed volatile organic compounds (VOCs) and the formation of a refreshing aroma as the number of scenting processes increases are largely unknown and therefore need further study. To this end, integrated sensory evaluation, widely targeted volatilomics analysis, multivariate statistical analyses, and odor activity value (OAV) analysis were performed. The results showed that the aroma freshness, concentration, purity, and persistence of jasmine tea gradually intensifies as the number of scenting processes increases, and the last round of scenting process without drying plays a significant role in improving the refreshing aroma. A total of 887 VOCs was detected in jasmine tea samples, and their types and contents increased with the number of scenting processes. In addition, eight VOCs, including ethyl (methylthio)acetate, (Z)-3-hexen-1-ol acetate, (E)-2-hexenal, 2-nonenal, (Z)-3-hexen-1-ol, (6Z)-nonen-1-ol, β-ionone, and benzyl acetate, were identified as key odorants responsible for the refreshing aroma of jasmine tea. This detailed information can expand our understanding of the formation of a refreshing aroma of jasmine tea.
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Affiliation(s)
- Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Caiyun Tian
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuling Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence:
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Yao H, Su H, Ma J, Zheng J, He W, Wu C, Hou Z, Zhao R, Zhou Q. Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation. Food Res Int 2023; 164:112387. [PMID: 36737972 DOI: 10.1016/j.foodres.2022.112387] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
Xinyang black tea (XYBT) is characterized by the honey sugar-like aroma which is produced during the fermentation process. However, the formation of this typical aroma is still unclear. We here performed widely targeted volatileomics analysis combined with GC-MS and detected 116 aroma active compounds (AACs) with OAV > 1. These AACs were mainly divided into terpenoids, pyrazine, volatile sulfur compounds, esters, and aldehydes. Among them, 25 significant differences AACs (SDAACs) with significant differences in fermentation processes were identified, comprising phenylacetaldehyde, dihydroactinidiolide, α-damascenone, β-ionone, methyl salicylate, and so forth. In addition, sensory descriptions and partial least squares discriminant analysis demonstrated that phenylacetaldehyde was identified as the key volatile for the honey sugar-like aroma. We further speculated that phenylacetaldehyde responsible for the aroma of XYBT was probably produced from the degradation of L-phenylalanine and styrene. In conclusion, this study helps us better understand the components and formation mechanism of the honey sugar-like aroma of XYBT, providing new insight into improving the processing techniques for black tea quality.
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Affiliation(s)
- Hengbin Yao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Hui Su
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Jingyi Ma
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Jie Zheng
- Xinyang Academy of Agricultural Sciences, Xinyang 464000, China
| | - Wei He
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Chunlai Wu
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Ziyan Hou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Renliang Zhao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
| | - Qiongqiong Zhou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
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Zhou S, Zhang J, Ma S, Ou C, Feng X, Pan Y, Gong S, Fan F, Chen P, Chu Q. Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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