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Lin Y, Huang Y, Liu X, Pan Y, Feng X, Guo H, Li X, Tao Y, Chen P, Chu Q. Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis. Food Chem 2024; 459:140342. [PMID: 39003860 DOI: 10.1016/j.foodchem.2024.140342] [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: 01/09/2024] [Revised: 06/03/2024] [Accepted: 07/03/2024] [Indexed: 07/16/2024]
Abstract
Basic standard samples are integral for ensuring consistency and quality control of tea. Understanding the real reasons behind the hierarchical system of Shuixian tea grades in the Chinese national standard is crucial to the scientific development of tea standardization. In this investigation, different grade samples of Shuixian tea strictly conformed to the Chinese national standard, serving as the research objects. Sensory evaluation, SEM and HS-SPME-GC-MS were employed to comprehensively analyze the aroma characteristics. The odor profiles of special grade samples predominantly featured floral and fruity aromas, which attributed to compounds such as geraniol, indole, phenylethyl alcohol. Additionally, hexanal, (E)-3-hexen-1-ol and other compounds contributed to fruity and sweet aroma in first grade. Notably, the predominant roasted and sweet aromas of second grade were attributed to compounds including pyridine, 2,5-dimethyl-pyrazine. This study lays a solid foundation for the scientific development of Chinese national standards and international standard system.
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Affiliation(s)
- Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Yibiao Huang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Xia Liu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, PR China
| | - Yani Pan
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xinyu Feng
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xiaolan Li
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Yike Tao
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
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Liang Y, Wang Z, Zhang L, Dai H, Wu W, Zheng Z, Lin F, Xu J, Huang Y, Sun W. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea. Food Chem 2024; 455:139931. [PMID: 38850976 DOI: 10.1016/j.foodchem.2024.139931] [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: 02/27/2024] [Revised: 05/24/2024] [Accepted: 05/30/2024] [Indexed: 06/10/2024]
Abstract
In this study, we characterized the aroma profiles of different Rougui Wuyi rock tea (RGWRT) aroma types and identified the key aroma-active compounds producing these differences. The roasting process was found to have a considerable effect on the aroma profiles. Eleven aroma compounds, including linalool, β-ionone, geraniol, indole, and (E)-nerolidol, strongly affected the aroma profiles. An RGWRT aroma wheel was constructed. The rich RGWRT aroma was found to be dominated by floral, cinnamon-like, and roasty aromas. Human olfaction was correlated with volatile compounds to determine the aromatic characteristics of these compounds. Most key aroma-active compounds were found to have floral, sweet, and herbal aromas (as well as some other aroma descriptors). The differences in key compounds of different aroma types were found to result from the methylerythritol phosphate, mevalonic acid and shikimate metabolic pathways and the Maillard reaction. Linalool, geraniol, and (E,E)-2,4-heptadienal were found to spontaneously bind to olfactory receptors.
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Affiliation(s)
- Yilin Liang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lingzhi Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Weiwei Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhiqiang Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fuming Lin
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China
| | - Jie Xu
- Wuyi Star Tea Industrial Company Limited, Wuyishan 354301, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China.
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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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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Yuan Y, Peng Z, Jiang X, Zhu Q, Chen R, Wang W, Liu A, Wu C, Ma C, Zhang J. Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations. Food Chem 2024; 443:138542. [PMID: 38281414 DOI: 10.1016/j.foodchem.2024.138542] [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: 09/23/2023] [Revised: 01/14/2024] [Accepted: 01/21/2024] [Indexed: 01/30/2024]
Abstract
Shuixian is renowned for its "rock flavor". However, the variations in Shuixian flavor are unclear, as the discussion mainly considers regional factors and overlooks the role of microorganisms. Sensory evaluation of Shuixian from three different regions (Zhengyan, Banyan, and Waishan) revealed that each had unique flavor characteristics: a woody aroma with slight acidity, a strong floral and fruity aroma with good freshness, and a distinct sweet aroma and sourness. Metabolomic analyses have revealed that 2-methylpyrazine was a crucial component of the woody aroma, whereas other metabolites contributed to sweet aroma, freshness, and acidity. Moreover, examinations of the relationship between flavor metabolites and microorganisms revealed that fungi had a more pronounced influence on the metabolite content of Shuixian. The study evaluated the role of fermentation microorganisms in shaping the flavor based on Shuixian flavor analyses, contributing to further research into the "rock flavor", as well as potential microbial interventions.
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Affiliation(s)
- 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
| | - 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.
| | - 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
| | - 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
| | | | - 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.
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Wang Y, Duan Y, Song H. Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting. Foods 2024; 13:1611. [PMID: 38890840 PMCID: PMC11172064 DOI: 10.3390/foods13111611] [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: 05/02/2024] [Revised: 05/13/2024] [Accepted: 05/20/2024] [Indexed: 06/20/2024] Open
Abstract
Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography-olfactometry-mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing.
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Affiliation(s)
| | | | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China; (Y.W.); (Y.D.)
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Wang D, Wang C, Su W, Lin CC, Liu W, Liu Y, Ni L, Liu Z. Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach. Foods 2023; 12:3158. [PMID: 37685091 PMCID: PMC10486682 DOI: 10.3390/foods12173158] [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: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Cainan Wang
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
- Fujian Institute of Food Science and Technology, Fuzhou 350108, China
| | - Weiying Su
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 300150, China;
| | - Wei Liu
- Fujian College Association Instrumental Analysis Center of Fuzhou University, Fuzhou 350108, China;
| | - Yuan Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Li Ni
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
| | - Zhibin Liu
- Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China; (D.W.); (C.W.); (W.S.); (L.N.)
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