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Zhang L, Zhou C, Zhang C, Zhang M, Guo Y. Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas. PLANTS (BASEL, SWITZERLAND) 2024; 13:2206. [PMID: 39204641 PMCID: PMC11359256 DOI: 10.3390/plants13162206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 09/04/2024]
Abstract
Wuyi Rock Tea (WRT) is cherished for its exceptional "rock flavor" and its quality shows obvious regional differences. However, the flavor characteristics of Primary Wuyi Rock Teas (PWRTs) from different production areas remain unclear. Here, the Camellia sinensis var. sinensis cv. 'Rougui' and 'Shuixian', two quintessential cultivars for making WRT, planted in Zhengyan, Banyan, at high elevations, and Waishan production areas were used to make PWRTs. We conducted a comprehensive comparison of the sensory attributes, volatile organic compounds (VOCs), and macro-compositions of PWRTs of 'Rougui' and 'Shuixian' cultivars from different producing areas. Sensory evaluation indicated that both 'Rougui' and 'Shuixian' PWRTs from Zhengyan exhibited the best flavor qualities, followed by those from Banyan, at high altitudes, and Waishan production areas. The results of the determination and analysis of VOCs showed 680 VOCs in 'Rougui' and 'Shuixian' PWRTs, and that the different production areas mainly influenced the quantitative pattern of VOCs and rarely the qualitative composition. Integrated multivariate statistical analysis methods revealed that benzyl alcohol, hotrienol, butanoic acid, 2-methyl-, hexyl ester, benzene, (2-nitroethyl)-, and geranyl isobutyrate may be the key VOCs affecting the aroma differences in PWRTs from different production areas. In addition, water-extractable substances, tea polyphenols, caffeine, and free amino acids may be the important macro-compositions that distinguish PWRTs from different production areas. The metabolite basis for differences in the flavor qualities of PWRTs across production areas was elucidated, which may be helpful for the production of high-quality WRT.
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Affiliation(s)
- Lixuan Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (L.Z.); (C.Z.); (C.Z.); (M.Z.)
| | - Chengzhe Zhou
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (L.Z.); (C.Z.); (C.Z.); (M.Z.)
| | - Cheng Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (L.Z.); (C.Z.); (C.Z.); (M.Z.)
| | - Mengcong Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (L.Z.); (C.Z.); (C.Z.); (M.Z.)
| | - Yuqiong Guo
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (L.Z.); (C.Z.); (C.Z.); (M.Z.)
- Tea Green Cultivation and Processing Collaborative Innovation Center, Anxi County, Quanzhou 362400, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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2
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Wang Y, Huang Z, Zhou T, Li C, Sun Y, Pang J. Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38877788 DOI: 10.1002/jsfa.13656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/16/2024]
Abstract
This overview summarizes the latest research progress on the aroma absorption mechanism and aroma fixation pathway of jasmine green tea, and discusses in depth the aroma absorption mechanism of green tea, the aroma release mechanism of jasmine flowers, as well as the absorption and fixation mechanism of the aroma components of jasmine green tea in the process of scenting, to provide a theoretical basis for the improvement of the quality of jasmine green tea and the innovation of processing technology. It was found that the aroma absorption mechanism of jasmine green tea is mainly associated with both physical and chemical adsorption, aroma release in jasmine involves the phenylpropanoid/benzoin biosynthetic pathway, β-glycosidase enzymes interpreting putative glycosidic groups, and heat shock proteins (HSPs) as molecular chaperones to prevent stress damage in postharvest flowers due to high temperatures and to promote the release of aroma components, and so forth. The preparation of aroma-protein nano-complexes, heat stress microcapsules, and the spraying of polymeric substances - β-cyclodextrin are three examples of aroma-fixing pathways. This overview also summarizes the problems and future development trends of the current research and proposes the method of loading benzyl acetate, the main aroma component of jasmine, through konjac glucomannan (KGM)-based gel to solve the problem of volatile aroma and difficult-to-fix aroma, which provides a reference for the sustainable development of the jasmine green tea industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yueguang Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zifeng Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Taoyi Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Charlie Li
- Department of Chemistry and Biochemistry, San Francisco State University, San Francisco, CA, USA
| | - Yilan Sun
- Department of Oral and maxillofacial Head and neck Oncology, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, Shanghai, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
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Ye J, Zhang Q, Li M, Wang Y, Jia M, Hong L, Chen Y, Pang X, Jia X, Wang H. Tea Quality of the Mysterious "Dahongpao Mother Tree" ( Camellia sinensis). Foods 2024; 13:1548. [PMID: 38790849 PMCID: PMC11121314 DOI: 10.3390/foods13101548] [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: 04/24/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.
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Affiliation(s)
- Jianghua Ye
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Qi Zhang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Mingzhe Li
- College of Life Science, Longyan University, Longyan 364012, China
| | - Yuhua Wang
- College of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Miao Jia
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Lei Hong
- College of Life Science, Longyan University, Longyan 364012, China
- College of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yiling Chen
- College of Life Science, Longyan University, Longyan 364012, China
| | - Xiaomin Pang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Xiaoli Jia
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
| | - Haibin Wang
- College of Tea and Food, Wuyi University, Wuyishan 354300, China; (J.Y.); (Q.Z.)
- College of Life Science, Longyan University, Longyan 364012, China
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4
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Lu B, Chen X, Ouyang X, Li Z, Yang X, Khan Z, Duan S, Shen H. The roles of novel chitooligosaccharide-peanut oligopeptide carbon dots in improving the flavor quality of Chinese cabbage. Food Chem X 2023; 20:100963. [PMID: 38144843 PMCID: PMC10740055 DOI: 10.1016/j.fochx.2023.100963] [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: 08/15/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Carbon dots (CDs), a novel type of nanomaterial, play crucial roles in the agriculture field. However, it remains unclear their impacts on the flavor quality of vegetables. The present study synthesized a novel chitooligosaccharide-peanut oligopeptide-carbon dots (COS-POP-CDs) material through the chitooligosaccharide (COS) and peanut oligopeptide (POP) high temperature Maillard reactions and studied its effect on the flavor quality of Chinese cabbage (Choy sum). Results indicated that COS-POP-CDs emit blue visible light that readily absorbed by chloroplasts, while also demonstrating some degree of antibacterial and antioxidant activities. After transplanting of Choy sum, foliar spraying 0.12 mg/mL COS-POP-CDs twice can increase the content of soluble proteins, Vitamin C, and enhance the strawberry and spicy flavors of Choy Sum. After harvest of Choy Sum, foliar spraying 0.12 mg/mL COS-POP-CDs once can slow down the spoilage. These results suggest that COS-POP-CDs have significant potential to improve crop quality.
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Affiliation(s)
- Bosi Lu
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xiaojuan Chen
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
- College of Agriculture, Guangxi University, Nanning 530004, China
| | - Xin Ouyang
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Zhiming Li
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xujian Yang
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Zaid Khan
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Songpo Duan
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Hong Shen
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou, Guangdong 510642, China
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Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [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: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
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Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
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6
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Zhou C, Tian C, Wen S, Yang N, Zhang C, Zheng A, Tan J, Jiang L, Zhu C, Lai Z, Lin Y, Guo Y. Multiomics Analysis Reveals the Involvement of JsLHY in Controlling Aroma Production in Jasmine Flowers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37930796 DOI: 10.1021/acs.jafc.3c05768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2023]
Abstract
The Jasminum sambac flower is famous for its rich fragrance. However, our knowledge of the regulatory network for its aroma formation remains largely unknown and therefore needs further study. To this end, an integrated analysis of the volatilomics and transcriptomics of jasmine flowers at different flowering stages was performed. The results revealed many candidate transcription factors (TFs) may be involved in regulating the aroma formation of jasmine, among which the MYB-related TF LATE ELONGATED HYPOCOTYL (JsLHY) was identified as a hub gene. Using the DNA affinity purification sequencing method, dual-luciferase reporter, and yeast one-hybrid assays, we demonstrate that JsLHY can bind the gene promoter regions of six aroma-related structural genes (JsBEAT1, JsTPS34, JsCNL6, JsBPBT, JsAAAT5, and Js4CL7) and directly promote their expression. In addition, suppressing JsLHY expression decreased both the expression of JsLHY-bound genes and the content of related VOCs. The present study reveals how JsLHY participates in jasmine aroma formation.
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Affiliation(s)
- Chengzhe Zhou
- College of Horticulture, 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
| | - Shengjing Wen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Niannian Yang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Anru Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiayao Tan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lele Jiang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Zhu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, 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
- Anxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, China
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7
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Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1). Food Res Int 2023; 173:113461. [PMID: 37803791 DOI: 10.1016/j.foodres.2023.113461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increasing demand for tea consumption calls for the development of more products with distinct characteristics. The sensory quality of tencha is significantly determined by innate differences among tea cultivars. However, the correlations between the chemical composition and sensory traits of tencha are still unclear. To enhance the understanding of the flavor formation mechanism in tencha and further to develop new cultivars resources, we investigated non-volatiles and volatile metabolites as well as sensory traits in tencha from different tea cultivars (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1); the relationships between the flavor traits and non-volatiles/volatiles were further evaluated by partial least squares - discriminate analysis (PLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. A total of 64 non-volatiles and 116 volatiles were detected in all samples, among which 71 metabolites were identified as key flavor-chemical contributors involving amino acids, flavonol glycosides, flavones, catechins, ketones, alcohols, hydrocarbons, aldehydes, esters and acids. The levels of taste-related amino acids, flavonol glycosides and gallic acid varied significantly among the tencha samples made from different tea cultivars. All the samples exhibited typical quality characteristics of tencha. The tencha from Camellia sinensis cv. Longjing 43 and Camellia sinensis cv. Baiye 1 (cultivated in the open) exhibited higher levels of amino acids and gallic acid, which were associated with the umami taste and mellow taste of tea infusion. Abundant flavonol glycosides were related to the astringency, while partial tri-glycosides specifically quercetin-3-O-galactoside-rhamnoside-glucoside and total of flavonol galactoside-rhamnoside-glucoside were associated with mellow taste. The floral alcohols were identified as significant contributors to the refreshing aroma traits of tencha. The green, almond-like, acidic and fruity odorants were associated with a green and fresh aroma, while the green, cheesy and waxy odorants such as ketones, esters, acids and hydrocarbons were associated with seaweed-like aroma. This study provides insight into sensory-related chemical profiles of tencha from different tea cultivars, supplying valuable information on flavor and quality identification for tencha.
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Affiliation(s)
- Qiuwen Yu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Chuangsheng Huang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ruolan Zhu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Debiao Lu
- Zhejiang Agricultural Technical Extension Center, Hangzhou 310020, P.R. China
| | - Liping Liu
- Huzhou Agricultural and Rural Bureau, Huzhou 313000, P.R. China
| | - Jianhong Lai
- Anji Agricultural and Rural Bureau, Anji 313300, P.R. China
| | - Xinyao Zhong
- Changxing Agricultural and Rural Bureau, Changxing 313100, P.R. China
| | - Jueshan Guan
- Zhejiang Teaworld Food Co., Ltd, Changxing 313113, P.R. China
| | - Senjie Zhou
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Yilin Tong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Zipei Wang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Shuying Gong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
| | - Fangyuan Fan
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
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8
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An H, Liu J, Chen Y, Huang Y, Chen J, Liu Z, Li S, Huang J. Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers. Food Chem X 2023; 19:100750. [PMID: 37780321 PMCID: PMC10534111 DOI: 10.1016/j.fochx.2023.100750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/29/2023] [Accepted: 06/09/2023] [Indexed: 10/03/2023] Open
Abstract
The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS). Twenty-five compounds were identified as the key volatile compounds by fold change (FC), orthogonal partial least squares discriminant analysis (OPLS-DA), and two-way orthogonal partial least squares analysis (O2PLS). Then optimal amount of flowers (80%-120%) was obtained by the equation describing key volatiles and quality of jasmine tea infusion. And 80% amount of flowers was more appropriate considering the production cost and more pleasant taste. This study laid a foundation for the extraction and research of volatiles of tea infusion and guided the reasonable amount of flowers to produce jasmine tea.
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Affiliation(s)
- Huimin An
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jiashun Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yuan Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yiwen Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jinhua Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Shi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
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