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Gan S, Chen Y, Zhao L, Zhao X, Qiu T, Zhai X, Dai Q. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O). Food Res Int 2024; 187:114359. [PMID: 38763643 DOI: 10.1016/j.foodres.2024.114359] [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: 01/01/2024] [Revised: 03/22/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and solvent extraction-solid phase extraction (SE-SPE) combined with gas chromatography-mass spectrometry (GC-MS). Comparing these three pretreatments, we found HS-SPME was more efficient for headspace compounds while SE-SPE was more efficient for volatiles with higher boiling points. Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography-olfactometry (GC-O). According to the AI and relative odor activity value (rOAV), 27 compounds were identified as aroma-active compounds. Quantitative descriptive analysis (QDA) showed that the characteristic aroma attributes of XKGT were chestnut-like, corn-like, fresh, and so on. The results of network analysis showed that (E, Z)-2,6-nonadienal, nonanal, octanal and nerolidol were responsible for the fresh aroma. Similarly, dimethyl sulfide, (E, E)-2,4-heptadienal, (E)-2-octenal and β-cyclocitral contributed to the corn-like aroma. Furthermore, indole was responsible for the chestnut-like and soybean-like aroma. This study contributes to a better understanding of the molecular mechanism of the aroma characteristics of XKGT.
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Affiliation(s)
- Shiya Gan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Yingqi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Lei Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Xiaoyi Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Tong Qiu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China.
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Hefei 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China.
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Rong Y, Riaz T, Lin H, Wang Z, Chen Q, Ouyang Q. Application of visible near-infrared spectroscopy combined with colorimetric sensor array for the aroma quality evaluation in tencha drying process. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123385. [PMID: 37714101 DOI: 10.1016/j.saa.2023.123385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/31/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023]
Abstract
The drying process is a critical stage in developing the aroma quality of tencha. In our research, visible near infrared (Vis-NIR) and colorimetric sensor array (Vis-NIR-CSA) were used for evaluating the aroma quality of tencha drying process. Vis-NIR recorded the spectral signal of CSA after the reaction in samples. Subsequently, the aroma quality was predicted by a combination of different data fusion strategies and classification and regression tree (CART) in tencha drying process. The high-level fusion strategy showed the best performance, with calibration and prediction set accuracy of 94.68% and 93.48%, respectively. The results indicated that Vis-NIR-CSA combined with high-level data fusion could be applied satisfactorily in the aroma quality evaluation of tencha. Moreover, pentanal was identified to be highly correlated with aroma quality during tencha drying process, which verified the sensor identification results. This study contributed to controlling good manufacturing practices and designing optimal tencha processing systems.
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Affiliation(s)
- Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zhen Wang
- National Research and Development Center for Matcha Processing Technology, Jiangsu Xinpin Tea Co., Ltd, Changzhou 213254, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7136-7152. [PMID: 37337850 DOI: 10.1002/jsfa.12798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND White tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during the aging process are still unclear. Thus, the key aroma-active compounds of white tea during the aging process were investigated using gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) and gas chromatography-olfactometry (GC-O) combined with sensory-directed flavor analysis. RESULTS A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active compounds were then determined by GC-O, and 19 of them were further selected as the key aroma-active compounds based on modified frequency (MF) and odor activity value (OAV). CONCLUSION Aroma recombination and omission testing confirmed that 1-octen-3-ol, linalool, phenethyl alcohol, geraniol, (E)-β-ionone, α-ionone, hexanal, phenylacetaldehyde, nonanal, (E, Z)-(2,6)-nonadienal, safranal, γ-nonalactone and 2-amylfuran were the common key aroma-active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β-damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lijuan Ma
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yangyang Sun
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Xuejiao Wang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Heyun Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Linqi Zhang
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yage Yin
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Yumeng Wu
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Liping Du
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin, P. R. China
- Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
| | - Ziping Du
- College of Economics and Management, Tianjin University of Science and Technology, Tianjin, P. R. China
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Zhang B, Li K, Cheng H, Hu J, Qi X, Guo X. Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn ( Zea mays L.). Food Chem X 2023; 18:100743. [PMID: 37397213 PMCID: PMC10314213 DOI: 10.1016/j.fochx.2023.100743] [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: 04/07/2023] [Revised: 05/22/2023] [Accepted: 06/05/2023] [Indexed: 07/04/2023] Open
Abstract
This study analyzed the effects of thermal processing on volatiles and fatty acids in sweet corn. There were 27 volatiles measured in fresh samples, and 33, 21, and 19 volatiles identified in the steaming, blanching, and roasting groups, respectively. Relative odor activity values (ROAVs) showed that characteristic aroma-active volatiles of sweet corn after thermal treatments included: (E)-2-nonenal, 1-octen-3-ol, beta-myrcene, dimethyl trisulfide, 1-(4,5-dihydro-2-thiazolyl)-ethanone, and d-limonene. Thermal treatments significantly increased the unsaturated fatty acids (oleic acid and linolenic acid) of sweet corn by 110 to 183% compared to fresh samples. Meanwhile, many characteristic volatiles were found that derived from the oxidative cleavage of fatty acids. The sweet corn aroma obtained by steaming for 5 min was considered the closest to fresh corn. Our research provided insight into aroma composition of different thermally processed sweet corn and laid the foundation for further exploring the sources of aroma compounds in thermally processed sweet corn.
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Affiliation(s)
- Bing Zhang
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou 510640, China
| | - Kun Li
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China
| | - Hao Cheng
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou 510640, China
| | - Jianguang Hu
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China
| | - Xitao Qi
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China
| | - XinBo Guo
- School of Food Science and Engineering, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Guangzhou 510640, China
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Yu J, Zhang K, Wang Y, Zhai X, Wan X. Flavor perception and health benefits of tea. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:129-218. [PMID: 37722772 DOI: 10.1016/bs.afnr.2023.03.001] [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: 09/20/2023]
Abstract
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
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Mei S, Ding J, Chen X. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking. Food Res Int 2023; 168:112760. [PMID: 37120211 DOI: 10.1016/j.foodres.2023.112760] [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: 12/16/2022] [Revised: 03/03/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
Tea processing steps affected the proximate composition, enzyme activity and bioactivity of coffee leaves; however, the effects of different tea processing steps on the volatiles, non-volatiles, color, and sensory characteristics of coffee leaves have yet been demonstrated. Here the dynamic changes of volatile and non-volatile compounds in different tea processing steps were investigated using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS, respectively. A total of 53 differential volatiles (alcohol, aldehyde, ester, hydrocarbon, ketone, oxygen heterocyclic compounds, phenol, and sulfur compounds) and 50 differential non-volatiles (xanthone, flavonoid, organic acid, amino acid, organic amine, alkaloid, aldehyde, and purine et al.) were identified in coffee leaves prepared from different processing steps. Kill-green, fermentation, and drying steps significantly influenced the volatiles; however, kill-green, rolling, and drying steps significantly affected the color of coffee leaves and their hot water infusion. The coffee leaf tea that was prepared without the kill-green process was found to have a more pleasant taste as compared to the tea that was prepared with the kill-green process. This can be attributed to the fact that the former contained lower levels of flavonoids, chlorogenic acid, and epicatechin, but had higher levels of floral, sweet, and rose-like aroma compounds. The binding interactions between the key differential volatile and non-volatile compounds and the olfactory and taste receptors were also investigated. The key differential volatiles, pentadecanal and methyl salicylate generate fresh and floral odors by activating olfactory receptors, OR5M3 and OR1G1, respectively. Epicatechin showed a high affinity to the bitter receptors, including T2R16, T2R14, and T2R46. Since the specific content of differential compounds in different samples varies greatly, the dose-effect and structure-function relationships of these key compounds and the molecular mechanism of the odor and taste of coffee leaf tea need to be further studied.
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Affiliation(s)
- Suhuan Mei
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China.
| | - Jian Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China.
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, PR China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China.
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Yu J, Ho CT, Lin Z, Zhu Y, Feng Z, Ni D, Zeng S, Zeng X, Wang Y, Ning J, Zhang L, Zhai X, Wan X. Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37010118 DOI: 10.1021/acs.jafc.3c00486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The volatile fraction was isolated from the premium and common grade of Lu'an Guapian green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction. The aroma profiles, FD factors, and quantitative data of premium Guapian (PGP) and common Guapian (CGP) showed apparent differences. The intensity of the flowery attribute was significantly higher in PGP than in CGP, while cooked vegetable-like was the most outstanding odor note in CGP. The recombination experiment and the omission test of PGP clarified that dimethyl sulfide, (E,E)-2,4-heptadienal, (E)-β-ionone, (E,Z)-2,6-nonadienal, 2-methylbutanal, indole, 6-methyl-5-hepten-2-one, hexanal, 3-methylbutanal, γ-hexalactone, methyl epijasmonate, linalool, geraniol, and (Z)-3-hexen-1-ol were the key odorants of PGP tea infusion. The omission and addition tests of flowery odorants manifested that (E)-β-ionone, geraniol, and (E,E)-2,4-heptadienal, with higher odor activity values in PGP than in CGP, contributed to the flowery attribute most. The difference in the concentration of the abovementioned odorants with flowery odor notes could be one of the main factors which led to the difference in aroma quality between the two grades of Lu'an Guapian.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhihui Feng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Xuehong Zeng
- Huiliu Tea Industrial Co., Limited, Lu'an 237000, China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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He Y, Li J, Mei H, Zhuang J, Zhao Z, Jeyaraj A, Wang Y, Chena X, Li X, Liu Z. Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities. Food Res Int 2023; 168:112759. [PMID: 37120210 DOI: 10.1016/j.foodres.2023.112759] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/26/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
Spreading is an indispensable process in the aroma formation of green tea. The application of exogenous red-light spreading in tea processing has been verified to significantly improve the aroma of green tea, and endow tea with freshness, sweet flavor, and mellow taste. However, there were no previous studies investigating the effects of spreading with different red-light intensities on the aroma components of green tea. The aim of the present study was to evaluate the effect of the relationship between the aroma component and spreading with different red-light intensities (300 μmol∙m-2∙s-1, 150 μmol∙m-2∙s-1 and 75 μmol∙m-2∙s-1). As a result, a total of ninety-one volatile components were identified in this study. The orthogonal partial least squares discriminant analysis (OPLS-DA) model clearly distinguished the volatile components of green tea between different red-light intensities and obtained thirty-three differential volatile compounds. Combined with odor activity value (OAV > 1) analysis revealed that eleven volatile components were the key volatile compounds of green tea under different light conditions. Among them, 3-methyl-butanal, (E)-nerolidol, and linalool were the sources of chestnut-like aroma in green tea and were significantly accumulated under medium (MRL) and low intensity (LRL) red light. The results of the present study provided a theoretical basis that could guide green tea processing with red-light intensities to increase the aroma quality components of green tea.
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Qu FF, Li XH, Wang PQ, Han YH, Wu Y, Hu JH, Zhang XF. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:657-665. [PMID: 36054006 DOI: 10.1002/jsfa.12177] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 08/01/2022] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea. RESULTS The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, d-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, l-α-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea. CONCLUSION The drying process played a vital important role in the formation of chestnut-like aroma of green tea. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Feng-Feng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Xiao-Han Li
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Pei-Qiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Ya-Hui Han
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Ying Wu
- College of Agriculture, Tennessee State University, Nashville, TN, USA
| | - Jian-Hui Hu
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Xin-Fu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
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GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing. SEPARATIONS 2022. [DOI: 10.3390/separations10010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 °C/24 h (room temperature) and 98 °C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.
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Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry. Foods 2022; 11:foods11244109. [PMID: 36553850 PMCID: PMC9777755 DOI: 10.3390/foods11244109] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with different cultivars has rarely been carried out. In this study, non-targeted analyses of volatile fragrant compounds (VFCs) and targeted aroma-active compounds in WRTs from four different cultivars were performed using chemometrics and gas chromatography olfactometry/mass spectrometry (GC-O/MS). A total of 166, 169, 166, and 169 VFCs were identified for Dahongpao (DHP), Rougui (RG), Shuixian (SX), and Jinfo (JF), respectively; and 40 components were considered as the key differential VFCs among WRTs by multivariate statistical analysis. Furthermore, 56 aroma-active compounds were recognized with predominant performances in "floral & fruity", "green & fresh", "roasted and caramel", "sweet", and "herbal" attributes. The comprehensive analysis of the chemometrics and GC-O/MS results indicated that methyl salicylate, p-cymene, 2,5-dimethylpyrazine, and 1-furfurylpyrrole in DHP; phenylethyl alcohol, phenethyl acetate, indole, and (E)-β-famesene in RG; linalool, phenethyl butyrate, hexyl hexanoate, and dihydroactinidiolide in JF; and naphthalene in SX were the characteristic volatiles for each type of WRT. The obtained results provide a fundamental basis for distinguishing tea cultivars, recombination, and simulation of the WRT aroma.
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Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea). Foods 2022; 11:foods11182815. [PMID: 36140943 PMCID: PMC9497606 DOI: 10.3390/foods11182815] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022] Open
Abstract
Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest relative percentages were alcohols (51.34–52.51%), ketones (27.31–30.28%), and aldehydes (12.70–13.18%). Additionally, our results revealed that sweet floral and fruity aromas were positively correlated with six volatile organic compounds (VOCs), 1-pentanol, propyl hexanoate, linalool, cyclohexanone, hexanal, and 2,5-dimethylpyrazine. Clear discrimination was achieved using orthogonal projections to latent structures discriminant analysis (OPLS-DA). The findings provide vital information on the characteristic flavor of each grade of PCT.
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Yang Y, Xie J, Chen J, Deng Y, Shen S, Hua J, Wang J, Zhu J, Yuan H, Jiang Y. Characterization of N,O-heterocycles in green tea during the drying process and unraveling the formation mechanism. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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15
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Yin P, Kong YS, Liu PP, Wang JJ, Zhu Y, Wang GM, Sun MF, Chen Y, Guo GY, Liu ZH. A critical review of key odorants in green tea: Identification and biochemical formation pathway. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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16
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Zhou C, Zhan G, Pan D, Zhou G, Wang Y, He J, Cao J. Charactering the spoilage mechanism of “three sticks” of Jinhua ham. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Ye F, Qiao X, Gui A, Liu P, Wang S, Wang X, Teng J, Zheng L, Feng L, Han H, Zhang B, Chen X, Gao Z, Gao S, Zheng P. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules 2022; 27:molecules27134119. [PMID: 35807365 PMCID: PMC9268202 DOI: 10.3390/molecules27134119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/23/2022] [Accepted: 06/23/2022] [Indexed: 01/27/2023] Open
Abstract
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Hanshan Han
- MuLanTia Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Binghua Zhang
- Danding Tea Company Limited, Danjiangkou Conty, Shiyan 442717, China;
| | - Xun Chen
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Zhiming Gao
- Yuan’an Lei Zu Tea Company Limited, Yuan’an Conty, Yichang 444205, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Correspondence: (S.G.); (P.Z.)
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Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. Food Chem 2022; 373:131546. [PMID: 34799127 DOI: 10.1016/j.foodchem.2021.131546] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 11/22/2022]
Abstract
The sensory qualities, aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs were higher in ESDIPT than in VDIPT and CSDIPT but were lower than those in FDIPT. Dihydro-β-ionone had the highest OAV. Aroma recombination experiments were performed to verify the identification results. ESDIPT was present in the shape of microspheres with many regular concave surfaces, which was different from those treated by other drying methods. In terms of sensory quality and productivity, ESD would be a potential method for IPT production.
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Wu W, Zhang D, He Y, Cao J, Li X. Identification of the age of white tea using proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) coupled with multivariate analysis. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2022; 36:e9215. [PMID: 34687096 DOI: 10.1002/rcm.9215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 03/20/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
RATIONALE In recent years, white tea has become increasingly popular. Some merchants confuse the age of white tea and sell poor-quality products for profit. Therefore, it is necessary to provide technical support for product authentication and valorization in white tea of different marked ages. METHODS Volatile organic compounds (VOCs) were detected by proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) and identified as volatile fingerprints. PTR-TOF-MS combined with multivariate analysis was found to identify white tea of four different marked ages (1, 3, 5, and 8 years) for authentication. Principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) were used as classification models to identify key volatile metabolites. RESULTS The OPLS-DA model achieved the best results (96.67%, 96.67%, 96.67%, and 96.67% in the training set and 96.00%, 96.00%, 100%, and 100% in the prediction set for 1-year, 3-year, 5-year, and 8-year tea samples, respectively), showing that PTR-TOF-MS with the OPLS-DA model could successfully be used in the identification of white tea with different marked ages. Out of the 60 identified VOCs, 26 volatile materials were closely correlated with tea age and were used as markers to discriminate white tea of different ages. CONCLUSIONS PTR-TOF-MS coupled with multivariate analysis could be applied for quality evaluation of tea products of different ages and provided a feasible technical support for product authentication and valorization in white tea of different marked ages.
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Affiliation(s)
- Weihua Wu
- College of Environment and Resources, Fuzhou University, Fuzhou, Fujian, China
- Minjiang Teachers College, Fuzhou, Fujian, China
| | - Dandan Zhang
- Fujian Business University, Fuzhou, Fujian, China
| | - Ye He
- Department of Health Inspection and Quarantine, School of Public Health, Fujian Medical University, Fuzhou, Fujian, China
| | - Jie Cao
- Scientific Research and Experiment Center, Fujian Police College, Fuzhou, China
- Judicial Expertise Center, Fujian Police College, Fuzhou, China
- Fuzhou University Postdoctoral Research Station of Chemical Engineering and Technology, Fuzhou University, Fuzhou, China
| | - Xiaojing Li
- College of Environment and Resources, Fuzhou University, Fuzhou, Fujian, China
- Technology Center of Fuzhou Customs, Fuzhou, Fujian, China
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20
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Colonges K, Jimenez JC, Saltos A, Seguine E, Loor Solorzano RG, Fouet O, Argout X, Assemat S, Davrieux F, Cros E, Lanaud C, Boulanger R. Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 171:213-225. [PMID: 34863583 DOI: 10.1016/j.plaphy.2021.11.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 06/13/2023]
Abstract
Nacional is a variety of cocoa tree known for its "Arriba" aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic basis of the fruity aroma of modern Nacional cocoa was investigated. GWAS studies have been conducted on biochemical and sensorial fruity traits and allowed to identify a large number of association zones. These areas are linked to both the volatile compounds known to provide fruity flavours and present in the beans before and after roasting, and to the fruity notes detected by sensorial analysis. Five main metabolic pathways were identified as involved in the fruity traits of the Nacional population: the protein degradation pathway, the sugar degradation pathway, the fatty acid degradation pathway, the monoterpene pathway, and the L-phenylalanine pathway. Candidate genes involved in the biosynthetic pathways of volatile compounds identified in association areas were detected for a large number of associations.
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Affiliation(s)
- Kelly Colonges
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France; Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
| | | | - Alejandra Saltos
- Instituto Nacional de Investigacion Agropecurias, INIAP, Ecuador
| | | | | | - Olivier Fouet
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Xavier Argout
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Sophie Assemat
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Fabrice Davrieux
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emile Cros
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Lanaud
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Renaud Boulanger
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
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Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03954-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Xiao M, Zheng F, Xiao M, Qi A, Wang H, Dai Q. Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3688] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mingji Xiao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Fangling Zheng
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Mengxuan Xiao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - An Qi
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Huiqiang Wang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
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Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03911-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ye F, Qiao X, Gui A, Wang S, Liu P, Wang X, Teng J, Zheng L, Feng L, Han H, Gao S, Zheng P. Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods. Molecules 2021; 26:molecules26216739. [PMID: 34771147 PMCID: PMC8587435 DOI: 10.3390/molecules26216739] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 01/18/2023] Open
Abstract
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Hanshan Han
- Mu Lan Tian Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
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Colonges K, Jimenez JC, Saltos A, Seguine E, Loor Solorzano RG, Fouet O, Argout X, Assemat S, Davrieux F, Cros E, Boulanger R, Lanaud C. Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety. FRONTIERS IN PLANT SCIENCE 2021; 12:681979. [PMID: 34630447 PMCID: PMC8498224 DOI: 10.3389/fpls.2021.681979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterised by fruity and floral notes. One of the characteristics of Nacional cocoa, the emblematic cocoa of Ecuador, is its aromatic ARRIBA flavour. This aroma is mainly composed of floral notes whose genetic and biochemical origin is not well-known. This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. Genome-Wide Association Study (GWAS) was conducted on a population of 152 genotypes of cocoa trees belonging to the population variety of modern Nacional. Genome-Wide Association Study was conducted by combining SSR and SNP genotyping, assaying biochemical compounds (in roasted and unroasted beans), and sensory evaluations from various tastings. This analysis highlighted different areas of association for all types of traits. In a second step, a search for candidate genes in these association zones was undertaken, which made it possible to find genes potentially involved in the biosynthesis pathway of the biochemical compound identified in associations. Our results show that two biosynthesis pathways seem to be mainly related to the floral note of Nacional cocoa: the monoterpene biosynthesis pathway and the L-phenylalanine degradation pathway. As already suggested, the genetic background would therefore appear as largely explaining the floral note of cocoa.
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Affiliation(s)
- Kelly Colonges
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Juan-Carlos Jimenez
- Cocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, Ecuador
| | - Alejandra Saltos
- Cocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, Ecuador
| | | | | | - Olivier Fouet
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Xavier Argout
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Sophie Assemat
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Fabrice Davrieux
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emile Cros
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Renaud Boulanger
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Lanaud
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
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26
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Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11178217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas. A 65 µm PDMS/DVB fiber was used, and GC-MS was performed on a ZB-5 (30 m × 0.25 mm ID, 0.25 μm film) column. The main odorants in green tea samples were identified and the method was fully validated. Linearity (r2 0.981–0.999), sensitivity (LOQ 0.005–0.04 µg/mL), reproducibility (CV% 3.12–10.37), accuracy (recovery% 79.08–99.17) and matrix effect (ME% −9.5 to +4.5) were determined. Quantitation of 2,4-heptadienal, β-damascenone, β-ionone, linalool, indole, 2-ethyl-6-methyl-pyrazine, 2-ethyl-5-methyl-pyrazine, 2-ethyl-3,6-dimethylpirazine, 2-ethyl-3,5-dimethyl-pyrazine and 2-acetyl-pyrazine was carried out in the presence of isotopically labeled compounds as the internal standards. The proposed method was applied to the comparison of the profile of the volatile flavor compounds (VFCs) of green tea subjected to roasting treatment at three different temperatures (160, 180 and 200 °C for 30 min). In particular, the roasting process was monitored by following the quantitative variations of the selected odorant content, considered as the most important contributory components to the Hojicha or black tea (roasted tea) flavor. A temperature of 160 °C was found to be the best roasting temperature.
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Zhu Y, Yan H, Zhang ZF, Zeng JM, Zhang Y, Wang JT, Ma WJ, Wang MQ, Peng QH, Lv HP, Lin Z. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach. Food Chem 2021; 365:130615. [PMID: 34329877 DOI: 10.1016/j.foodchem.2021.130615] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/16/2021] [Accepted: 07/14/2021] [Indexed: 11/30/2022]
Abstract
Chiral volatile compounds are known to be distributed in teas at various enantiomeric ratios. However, the performance of each enantiomer, including aroma characteristics, aroma intensities, and contribution to the overall flavor of tea, is still unclear. In this study, aroma characteristics and intensities of 38 volatile enantiomers in standards and baked green teas with chestnut-like aroma and clean aroma were evaluated by an efficient sequential headspace-stir bar sorptive extraction (seq-HS-SBSE) approach combined with the enantioselective gas chromatography-olfactometry/mass spectrometry (Es-GC-O/MS) technique. Moreover, aroma recombination results for the two types of baked green teas using 14 chiral odorants and four achiral odorants indicated that the combinations of the detected odorants mainly contributed to the "floral", "sweet", and "chestnut-like" aromas. R-Linalool simultaneously enhanced the "floral", "sweet", and "chestnut-like" aromas; R-limonene mainly contributed to the "sweet" and "clean" aromas; and S-α-terpineol promoted the "sweet" and "floral" aromas of baked green tea.
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Affiliation(s)
- Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi-Fang Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jian-Ming Zeng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia-Tong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wan-Jun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Meng-Qi Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qun-Hua Peng
- Key Laboratory of Tea Biology and Resource Utilization of 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 of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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Rigling M, Liu Z, Hofele M, Prozmann J, Zhang C, Ni L, Fan R, Zhang Y. Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling). Food Chem 2021; 361:130065. [PMID: 34023683 DOI: 10.1016/j.foodchem.2021.130065] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 04/21/2021] [Accepted: 05/09/2021] [Indexed: 11/24/2022]
Abstract
In response to the increasing interest of western consumers in high antioxidant activity of green tea but their low acceptance of its green odor, we employed a new starter culture, Wolfiporia cocos to tune flavor of green tea infusion. After submerged fermentation for 17 h, W. cocos changed the characteristic green odor to an attractive floral, jasmine-like, and slightly citrus-like flavor while preserving most of in vitro antioxidant activity. By application of mSBSE-GC-MS-O combined with sensorial tests, the formed pleasant aroma was mainly attributed to methyl anthranilate (OAV 802), linalool (OAV 190), 2-phenylethanol (OAV165), and geraniol (OAV 118). Concurrently, the catechin profile determined by UHPLC-MS showed diverse reduction rates (10-50%) for the individual catechins after fermentation. Nevertheless, up to 80% of in vitro antioxidant activity in DPPH assay was preserved. Overall, our findings provide an innovative approach to naturally flavor green tea while retaining the antioxidant activity.
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Affiliation(s)
- Marina Rigling
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Zhibin Liu
- Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China
| | - Miriam Hofele
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Julia Prozmann
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Chen Zhang
- Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China
| | - Li Ni
- Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China
| | - Rong Fan
- University of Applied Science Mittelhessen, Department of Bioprocess Engineering and Pharmaceutical Technology, Wiesenstraße 14, 35390 Giessen, Germany.
| | - Yanyan Zhang
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany.
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29
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A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110860] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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30
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Neelakandan P, Young CC, Hameed A, Wang YN, Chen KN, Shen FT. Volatile 1-octanol of tea (Camellia sinensis L.) fuels cell division and indole-3-acetic acid production in phylloplane isolate Pseudomonas sp. NEEL19. Sci Rep 2021; 11:2788. [PMID: 33531600 PMCID: PMC7854675 DOI: 10.1038/s41598-021-82442-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 01/20/2021] [Indexed: 01/30/2023] Open
Abstract
Tea leaves possess numerous volatile organic compounds (VOC) that contribute to tea's characteristic aroma. Some components of tea VOC were known to exhibit antimicrobial activity; however, their impact on bacteria remains elusive. Here, we showed that the VOC of fresh aqueous tea leaf extract, recovered through hydrodistillation, promoted cell division and tryptophan-dependent indole-3-acetic acid (IAA) production in Pseudomonas sp. NEEL19, a solvent-tolerant isolate of the tea phylloplane. 1-octanol was identified as one of the responsible volatiles stimulating cell division, metabolic change, swimming motility, putative pili/nanowire formation and IAA production, through gas chromatography-mass spectrometry, microscopy and partition petri dish culture analyses. The bacterial metabolic responses including IAA production increased under 1-octanol vapor in a dose-dependent manner, whereas direct-contact in liquid culture failed to elicit such response. Thus, volatile 1-octanol emitting from tea leaves is a potential modulator of cell division, colonization and phytohormone production in NEEL19, possibly influencing the tea aroma.
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Affiliation(s)
- Poovarasan Neelakandan
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Chiu-Chung Young
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC ,grid.260542.70000 0004 0532 3749Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Asif Hameed
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC ,Yenepoya Research Centre, Yenepoya Deemed to be University, Mangalore, 575018 India
| | - Yu-Ning Wang
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Kui-Nuo Chen
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
| | - Fo-Ting Shen
- grid.260542.70000 0004 0532 3749Department of Soil & Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, 40227 Taiwan, ROC ,grid.260542.70000 0004 0532 3749Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung, 40227 Taiwan, ROC
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31
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Tu C, Hu W, Tang S, Meng L, Huang Z, Xu X, Xia X, Azi F, Dong M. Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Samanta S. Potential Bioactive Components and Health Promotional Benefits of Tea (Camellia sinensis). J Am Coll Nutr 2020; 41:65-93. [DOI: 10.1080/07315724.2020.1827082] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Saptadip Samanta
- Department of Physiology, Midnapore College, Midnapore, West Bengal, India
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33
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Fu YQ, Wang JQ, Chen JX, Wang F, Yin JF, Zeng L, Shi J, Xu YQ. Effect of baking on the flavor stability of green tea beverages. Food Chem 2020; 331:127258. [DOI: 10.1016/j.foodchem.2020.127258] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 06/04/2020] [Accepted: 06/04/2020] [Indexed: 01/12/2023]
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34
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Liao X, Yan J, Wang B, Meng Q, Zhang L, Tong H. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′. Food Res Int 2020; 136:109355. [DOI: 10.1016/j.foodres.2020.109355] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 05/21/2020] [Accepted: 05/24/2020] [Indexed: 01/24/2023]
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35
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Zhu J, Niu Y, Xiao Z. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chem 2020; 339:128136. [PMID: 33152893 DOI: 10.1016/j.foodchem.2020.128136] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/30/2020] [Accepted: 09/16/2020] [Indexed: 01/11/2023]
Abstract
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
| | - ZuoBing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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36
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Chen X, Zhang Y, Du Z, Liu R, Guo L, Chen C, Wu H, Chen M. Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3617] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Xiaobing Chen
- College of Horticulture and Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology Fujian Agriculture and Forestry University Fuzhou China
- FAFU‐UCR Joint Center/Horticultural Plant Biology and Metabolomics Center Haixia Institute of Science and TechnologyFujian Agriculture and Forestry University Fuzhou China
| | - Yi Zhang
- Henan Key Laboratory of Tea Plant Biology College of Life Sciences Xinyang Normal University Xinyang China
| | - Zhenghua Du
- FAFU‐UCR Joint Center/Horticultural Plant Biology and Metabolomics Center Haixia Institute of Science and TechnologyFujian Agriculture and Forestry University Fuzhou China
| | - Ruiming Liu
- FAFU‐UCR Joint Center/Horticultural Plant Biology and Metabolomics Center Haixia Institute of Science and TechnologyFujian Agriculture and Forestry University Fuzhou China
| | - Li Guo
- FAFU‐UCR Joint Center/Horticultural Plant Biology and Metabolomics Center Haixia Institute of Science and TechnologyFujian Agriculture and Forestry University Fuzhou China
| | - Changsong Chen
- Tea Research Institute Fujian Academy of Agricultural Sciences Fuan China
| | - Hualing Wu
- Tea Research Institute Guangdong Academy of Agricultural Sciences Guangzhou China
| | - Mingjie Chen
- FAFU‐UCR Joint Center/Horticultural Plant Biology and Metabolomics Center Haixia Institute of Science and TechnologyFujian Agriculture and Forestry University Fuzhou China
- Henan Key Laboratory of Tea Plant Biology College of Life Sciences Xinyang Normal University Xinyang China
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37
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Ni H, Jiang QX, Zhang T, Huang GL, Li LJ, Chen F. Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying. Molecules 2020; 25:molecules25163628. [PMID: 32784994 PMCID: PMC7464167 DOI: 10.3390/molecules25163628] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 01/06/2023] Open
Abstract
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.
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Affiliation(s)
- Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Qing-Xiang Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
| | - Ting Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
| | - Gao-Ling Huang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Li-Jun Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Correspondence: ; Tel.: +86-189-5925-4686
| | - Feng Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; (H.N.); (Q.-X.J.); (T.Z.); (G.-L.H.); (F.C.)
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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38
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Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03584-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Yang Y, Zhang M, Hua J, Deng Y, Jiang Y, Li J, Wang J, Yuan H, Dong C. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS. Food Res Int 2020; 134:109167. [DOI: 10.1016/j.foodres.2020.109167] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/03/2020] [Accepted: 03/15/2020] [Indexed: 11/16/2022]
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40
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Chen X, Sun H, Qu D, Yan F, Jin W, Jiang H, Chen C, Zhang Y, Li C, Xu Z. Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (
Camellia sinensis
) using distillation extraction and sensory analysis methods. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3605] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Xiaohua Chen
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Haiyan Sun
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Dong Qu
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Fei Yan
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Wengang Jin
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Hai Jiang
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Chen Chen
- School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources Shaanxi University of Technology Hanzhong China
| | - Yifan Zhang
- Inspection and Testing Center of Food and Drug of Hanzhong Hanzhong China
| | - Chongyong Li
- Inspection and Testing Center of Food and Drug of Hanzhong Hanzhong China
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
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41
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Flaig M, Qi S, Wei G, Yang X, Schieberle P. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage ( Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5168-5179. [PMID: 32251584 DOI: 10.1021/acs.jafc.0c01300] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sensory-guided analysis of the volatile fraction isolated from a freshly prepared green tea beverage (Camellia sinensis; type Jingshan cha) revealed 58 odor-active compounds after application of an aroma extract dilution analysis. Among them, 3-methylnonane-2,4-dione, (Z)-1,5-octadien-3-one, 3-(methylthio)propanal, trans-4,5-epoxy-(E)-2-decenal, methanethiol, dimethyl sulfide, and indole appeared with the highest flavor dilution factors. A quantitation of 42 aroma compounds by means of stable isotope dilution assays followed by the calculation of odor activity values (OAV; ratio of concentration to odor detection threshold) showed 27 key aroma compounds with OAVs ≥ 1. By far, the highest OAV of 458 was calculated for the asparagus-like/putrid smelling dimethyl sulfide followed by (E,E)-2,4-heptadienal (46). Finally, an aqueous recombinate containing all 27 aroma compounds in the concentrations measured in the beverage successfully mimicked the overall aroma profile of the tea infusion. Quantitative measurements were then performed on authentic tea material to elucidate changes in key aroma compounds during each processing step (fresh leaves, withering, pan-firing, rolling, and drying). The results indicated that dimethyl sulfide, one of the important aroma compounds, was significantly increased by withering of the fresh leaves, however, a major part was lost during drying. Linalool, geraniol, and hexanal showed the highest concentrations in the fresh tea leaves, while significantly lower concentrations were measured in the final tea. The same was observed for all lipid degradation products, such as (E,E)-2,4-heptadienal.
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Affiliation(s)
- Mario Flaig
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Sally Qi
- Coca-Cola Beverages (Shanghai) Company, Limited, 20241 Minhang district, China
| | - Guodong Wei
- Coca-Cola Beverages (Shanghai) Company, Limited, 20241 Minhang district, China
| | - Xiaogen Yang
- Coca-Cola Beverages (Shanghai) Company, Limited, 20241 Minhang district, China
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
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42
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Verma DK, Srivastav PP. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int 2020; 130:108924. [DOI: 10.1016/j.foodres.2019.108924] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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43
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Dai Q, Jin H, Gao J, Ning J, Yang X, Xia T. Investigating volatile compounds’ contributions to the stale odour of green tea. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14387] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qianying Dai
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Huozhu Jin
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Jing Gao
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Xiaogen Yang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei Anhui 230036 China
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44
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Sánchez‐López JA, Yener S, Smrke S, Märk TD, Bonn G, Zimmermann R, Biasioli F, Yeretzian C. Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3571] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- José A. Sánchez‐López
- Institute of Chemistry and Biotechnology Zurich University of Applied Sciences (ZHAW) Wädenswil Switzerland
- Joint Mass Spectrometry Centre Chair of Analytical Chemistry Institute of Chemistry University of Rostock Rostock Germany
| | - Sine Yener
- Department of Food Quality and Nutrition Research and Innovation Centre Fondazione Edmund Mach San Michele all’Adige Italy
- Institute of Analytical Chemistry & Radiochemistry Leopold Franzens University Innsbruck Innsbruck Austria
| | - Samo Smrke
- Institute of Chemistry and Biotechnology Zurich University of Applied Sciences (ZHAW) Wädenswil Switzerland
| | - Tilmann D. Märk
- Institute of Ion Physics and Applied Physics Leopold‐Franzens University of Innsbruck Innsbruck Austria
| | - Günther Bonn
- Institute of Analytical Chemistry & Radiochemistry Leopold Franzens University Innsbruck Innsbruck Austria
| | - Ralf Zimmermann
- Joint Mass Spectrometry Centre Chair of Analytical Chemistry Institute of Chemistry University of Rostock Rostock Germany
- Joint Mass Spectrometry Centre Cooperation Group Comprehensive Molecular Analytics/CMA Helmholtz Zentrum München Neuherberg Germany
| | - Franco Biasioli
- Department of Food Quality and Nutrition Research and Innovation Centre Fondazione Edmund Mach San Michele all’Adige Italy
| | - Chahan Yeretzian
- Institute of Chemistry and Biotechnology Zurich University of Applied Sciences (ZHAW) Wädenswil Switzerland
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45
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Zhou Y, Yu J, Wang L, Wu D, Qi D, Sha Y, Liu B. Identification of Volatile Components in Tea Infusions by Headspace–Programmed Temperature Vaporization–Gas Chromatography–Mass Spectrometry (HS–PTV–GC–MS) with Chemometrics. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1721004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Yan Zhou
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Jie Yu
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Liang Wang
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Da Wu
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Dawei Qi
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Yunfei Sha
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
| | - Baizhan Liu
- Technical Center, Shanghai Tobacco Group Co. Ltd., Shanghai, China
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46
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Zhang WJ, Liu C, Yang RJ, Zheng TT, Zhao MM, Ma L, Yan L. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC. J Zhejiang Univ Sci B 2020; 20:563-575. [PMID: 31168970 DOI: 10.1631/jzus.b1800183] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatography (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on Bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, respectively. Among the volatile compounds, alcohols (30.2%-45.8%), hydrocarbons (13.7%-17.5%), and ketones (12.4%-23.4%) were qualitatively the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component analysis applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant analysis (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatographic data combined with multivariate analysis could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.
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Affiliation(s)
- Wen-Jie Zhang
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
| | - Cong Liu
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
| | - Rui-Juan Yang
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
| | - Ting-Ting Zheng
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
| | - Miao-Miao Zhao
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
| | - Li Ma
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
| | - Liang Yan
- College of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.,Pu'er Institute of Pu-erh Tea, Pu'er 665000, China
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47
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Sasaki T, Ando S, Miyazawa T, Yamauchi D, Take H, Yamazaki Y, Enomoto T. Characterisation of ‘Ruby Roman’ Table Grapes ( Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tetsuya Sasaki
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
| | | | | | - Daisuke Yamauchi
- Sand Dune Agricultural Research Center, Ishikawa Agriculture and Forestry Research Center
| | - Harumi Take
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
| | - Yuya Yamazaki
- Chemistry/Food Department, Industrial Research Institute of Ishikawa
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48
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Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. Food Res Int 2019; 130:108908. [PMID: 32156355 DOI: 10.1016/j.foodres.2019.108908] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 12/09/2019] [Accepted: 12/15/2019] [Indexed: 01/07/2023]
Abstract
Longjing tea is the most famous premium green tea, and is regarded as the national tea in China, with its attractive aroma contributing as a prime factor for its general acceptability; however, its key aroma compounds are essentially unknown. In the present study, volatile compounds from Longjing tea were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS). Data obtained from the present study revealed that 151 volatile compounds from 16 different chemical classes were identified by GC-MS analysis. Enols (8096 µg/kg), alkanes (6744 µg/kg), aldehydes (6442 µg/kg), and esters (6161 µg/kg) were the four major chemical classes and accounted for 54% of the total content of volatile compounds. Geraniol (6736 µg/kg) was the most abundant volatile compound in Longjing tea, followed by hexanal (1876 µg/kg) and β-ionone (1837 µg/kg). Moreover, 14 volatile compounds were distinguished as the key aroma compounds of Longjing tea based on gas chromatography-olfactometry (GC-O) analysis, odor activity value (OAV) calculations, and a preliminary aroma recombination experiment, including 2-methyl butyraldehyde, dimethyl sulfoxide, heptanal, benzaldehyde, 1-octen-3-ol, (E, E)-2,4-heptadienal, benzeneacetaldehyde, linalool oxide I, (E, E)-3,5-octadien-2-one, linalool, nonanal, methyl salicylate, geraniol, and β-ionone. This is the first comprehensive report describing the aroma characterizations and the key aroma compounds in Longjing tea using SBSE/GC-MS. The findings from this study contribute to the scientific elucidation of the chemical basis for the aromatic qualities of Longjing tea.
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Key Words
- 1-Octen-3-ol (PubChem, CID: 18827)
- 2-Methyl butanal (PubChem, CID: 7284)
- Aromatic compounds
- Benzaldehyde (PubChem, CID: 240)
- Benzeneacetaldehyde (PubChem, CID: 998)
- Concentration
- Geraniol (PubChem, CID: 637566), β-Ionone(PubChem, CID: 638014).
- Green tea
- Heptanal (PubChem, CID: 8130)
- Identification
- Key odorants
- Linalool (PubChem, CID: 6549)
- Methyl salicylate (PubChem, CID: 4133)
- Nonanal (PubChem, CID: 31289)
- Volatile composition
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Affiliation(s)
- Meng-Qi Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wan-Jun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Hai-Peng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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49
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Brendel S, Hofmann T, Granvogl M. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties ( Humulus lupulus L.) by Means of the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12044-12053. [PMID: 31518127 DOI: 10.1021/acs.jafc.9b05174] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The use of hops in beer brewing is mainly based on its content of bitter acids and aroma compounds. Due to the loss of volatile odorants during wort boiling, the so-called dry hopping is a possibility to intensify the hoppy aroma in the final beer. To clarify the potential of different hop varieties for aroma modulation of beer via dry hopping, key aroma compounds of three different hop varieties were characterized using the sensomics approach. Aroma extract dilution analysis revealed 41 aroma-active compounds, of which 39 were identified via gas chromatography-olfactometry and gas chromatography-mass spectrometry. The highest flavor dilution factor was determined for myrcene with a geranium-like odor. Fourteen substances were quantitated by stable isotope dilution analysis and further two odorants via the internal standard method; all of them revealed odor activity values (OAVs; ratio of concentration to odor threshold) ≥1. Linalool, 3-methylbutanoic acid, myrcene, and dimethyl trisulfide showed the highest OAVs (>1000) in all analyzed hop varieties. For validation of the analytical data, reconstitution models were prepared by adding all quantitated aroma compounds with OAVs ≥ 1 in their naturally occurring concentrations to cellulose as matrix. All three recombinates showed a very high similarity to the aroma profile of the respective hop sample, confirming the correct identification and quantitation of all key aroma compounds.
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Affiliation(s)
- Sabrina Brendel
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik , Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik , Technische Universität München, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fg. Lebensmittelchemie und Analytische Chemie (170a) , Universität Hohenheim, Fakultät Naturwissenschaften , Garbenstraße 28 , D-70599 Stuttgart , Germany
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50
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Zhang L, Ho CT, Zhou J, Santos JS, Armstrong L, Granato D. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:1474-1495. [PMID: 33336903 DOI: 10.1111/1541-4337.12479] [Citation(s) in RCA: 233] [Impact Index Per Article: 46.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/05/2019] [Accepted: 06/25/2019] [Indexed: 01/20/2023]
Abstract
Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan-3-ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan-3-ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (-)-epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.
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Affiliation(s)
- Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., 230036, Hefei, People's Republic of China
| | - Chi-Tang Ho
- Dept. of Food Science, Rutgers Univ., New Brunswick, 08901-8554, NJ, U.S.A
| | - Jie Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., 230036, Hefei, People's Republic of China
| | - Jânio Sousa Santos
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Lorene Armstrong
- Graduation Program in Chemistry, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil.,Innovative Food System Unit, Natural Resources Inst. Finland (LUKE), FI-02150, Espoo, Finland
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