1
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Huang W, Liu Q, Fu X, Wu Y, Qi Z, Lu G, Ning J. Fatty acid degradation driven by heat during ripening contributes to the formation of the "Keemun aroma". Food Chem 2024; 451:139458. [PMID: 38670017 DOI: 10.1016/j.foodchem.2024.139458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/19/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
Ripening refers to the process of chemical change during the refinement of Keemun black tea (KBT) and is crucial in the formation of Keemun Congou black tea's quality. In this study, the aroma composition of KBT during the ripening was analyzed. Sensomics indicated that ripening strengthened the coconut and fatty aroma of KBT and contributed to the decrease of green aroma substances, resulting in a shift of the overall aroma type of KBT to an integrated aroma profile, which was consistent with sensory evaluation. Changes in fatty acid content and the results of in vitro addition simulation tests confirmed that heat causes highly degradation of fatty acids into fatty aroma volatiles, which is a key driver of the formation of "Keemun aroma" quality. This study revealed the mechanism behind the formation of KBT's integrated "Keemun aroma" quality and the mode of thermal degradation of major fatty acids.
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Affiliation(s)
- Wenjing Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qiuyan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiaoxue Fu
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zihao Qi
- School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guofu Lu
- Xiangyuan Tea Industry Co., LTD, Hefei 230041, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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2
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Yu P, Huang Y, Li Z, Zhao X, Huang H, Zhong N, Zheng H, Chen Q. Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season. Foods 2023; 12:4368. [PMID: 38231869 DOI: 10.3390/foods12234368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/24/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea produced on April 15th had a strong and lasting sweet aroma and the highest score of 93.5. In total, 71 volatile compounds were identified, and alcohols were the predominant category, accounting for 60.98%. From March 23rd to May 7th, the total content of volatile compounds showed a parabolic change trend and reached its maximum on April 15th (715.27 μg/L); the flavor index first peaked on April 8th (23.25) and then gradually decreased. A multivariate statistical analysis showed that 39 volatile compounds were important, differential aroma components. An odor activity value (OAV) analysis showed that the predominant odorants were β-ionone, β-damascenone, linalool, (E)-β-ocimene, and geraniol, all with values larger than 100. The total OAVs of undesirable odorants decreased and reached their minimum (70.4) on April 27th, while the total OAVs of pleasant odorants and the ratio of pleasant/undesirable odorants showed inverse changes and reached their maximum (2182.1 and 31.0, respectively) on April 27th. Based on the significance of differences and OAVs, linalool, (E)-β-ocimene, geraniol, and (E,E)-2,4-nonadienal were considered as the key differential odorants. Combined with the sensory evaluation and the differences in aroma components, it was proposed that black teas produced around April 15th in the Hunan district are more likely to have a strong and lasting sweet aroma. This study will provide scientific guidance for the production of black tea in the Hunan district, China.
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Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjie Huang
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
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3
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Xu Y, Liu Y, Yang J, Wang H, Zhou H, Lei P. Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chem X 2023; 19:100865. [PMID: 37780253 PMCID: PMC10534231 DOI: 10.1016/j.fochx.2023.100865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 10/03/2023] Open
Abstract
Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 μg/L, followed by XL (1193.5-1916.1 μg/L), JZ (1058.9-1811.0 μg/L), and MF (987.5-1518.0 μg/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas.
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Affiliation(s)
| | | | - Jihong Yang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Hui Wang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
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4
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Zhou J, He C, Qin M, Luo Q, Jiang X, Zhu J, Qiu L, Yu Z, Zhang D, Chen Y, Ni D. Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14706-14719. [PMID: 37752697 DOI: 10.1021/acs.jafc.3c02813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Fermentation is the key technology for black tea aroma formation. The key aroma substances of black tea at different fermentation stages (unfermented (WDY), underfermented (F1H), fully fermented (F4H), and overfermented (F8H)) were characterized by the methodology of Sensomics. Aroma extract dilution analysis was performed on volatile fractions extracted by using solvent-assisted flavor evaporation and solid-phase microextraction, yielding 93 odor-active areas. Internal standard method plus stable isotope dilution analysis was used for quantitative analysis. The omission experiment identified 23 aroma substances. Further reduction and addition experiments revealed phenylacetaldehyde, (E,E)-2,4-heptadienal, geraniol, linalool, β-damascenone, 2-methylbutyraldehyde, dimethyl sulfide, and isovaleraldehyde with odor activity values (OAV) > 100 as the characteristic aroma components of F4H and also as the main contributors to aroma differences between different fermentation degrees. The green odor of (E,E)-2,4-heptadienal was highlighted in WDY and F1H relative to that in F4H due to the lower contribution of phenylacetaldehyde and β-damascenone in the former two samples. Additionally, excessive OAV increase of fatty aldehydes in F8H masked its similar floral and fruity aroma.
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Affiliation(s)
- Jingtao Zhou
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chang He
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Muxue Qin
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qianqian Luo
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi 330202, China
| | - Junyu Zhu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Qiu
- Lichuan Xingdoushan Black Tea Co., Ltd, Lichuan, Hubei 445000, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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5
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Lee KY, Kim AN, Kim HJ, Kerr WL, Choi SG. Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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6
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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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7
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Wang Q, Qin D, Huang G, Jiang X, Fang K, Wang Q, Ni E, Li B, Pan C, Li H, Chen D, Wu H. Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide. J Food Sci 2022; 87:3433-3446. [PMID: 35838150 DOI: 10.1111/1750-3841.16248] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/29/2022] [Accepted: 06/21/2022] [Indexed: 01/06/2023]
Abstract
Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odorants. A total of 140 volatile flavor compounds (VFCs), including 12 different groups, were identified, and alcohols were prevalent in China and India samples, accounting for 40.83% and 34.96% of the total VFCs, respectively. Eight volatile compounds with OAVs > 1 were identified as key active differential odorants in Chinese, Indian, and Sri Lankan samples, including linalool, pentanoic acid, methyl salicylate, hexanoic acid, 1-methyl-naphthalene, phenylethyl alcohol, geraniol, and β-ionone. Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, and 1-methyl-naphthalene, β-ionone in Sri Lankan black teas could be used to discriminate different black tea groups. A total of 12-14 VFCs with OAVs > 1 were identified as key active aromatics in Chinese black tea sample. Linalool and benzeneacetaldehyde in Yingde (Guangdong) black tea, methyl salicylate in Taiwanese samples, and benzeneacetic acid in Anhui black tea could be used as biomarkers to distinguish them from other Chinese samples. Sensory evaluation results showed that most black teas presented the common sweet, floral odors, which were consistent with GC-MS analysis. These results will contribute to characterize the odor metabolome of black teas and provide biochemical basis for identifying the authenticity of different black teas. PRACTICAL APPLICATION: Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, 1-methyl-naphthalene, β-ionone, and methyl salicylate in Sri Lankan black teas could be used to discriminate black teas from the three countries. Linalool and benzeneacetaldehyde in Yingde black teas, methyl salicylate in Taiwanese black teas, and benzeneacetic acid in Anhui black tea are the potential biomarkers to distinguish these teas from other Chinese black teas.
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Affiliation(s)
- Qiushuang Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Guozi Huang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Xiaohui Jiang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Kaixing Fang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Qing Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Erdong Ni
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Bo Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Chendong Pan
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Hongjian Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Dong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China
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8
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Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing. Foods 2022; 11:foods11111563. [PMID: 35681313 PMCID: PMC9180273 DOI: 10.3390/foods11111563] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 01/12/2023] Open
Abstract
Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid–methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatty acids were more abundant than saturated fatty acids in fresh leaves and decreased significantly during tea making. Relative to that in green tea, fatty acids showed larger variations in oolong tea, especially at the green-making stage. Unlike fatty acids, the FADV content first increased and then decreased. During oolong tea manufacture, FADV contents were significantly and negatively correlated with total fatty acids; during the green-making stage, methyl jasmonate (MeJA) content was significantly and negatively correlated with abundant fatty acids except steric acid. Our data suggest that the aroma quality of oolong tea can be improved by manipulating fatty acid transformation.
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9
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Characterization of the key aroma compounds in three world-famous black teas. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04039-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Black tea aroma formation during the fermentation period. Food Chem 2021; 374:131640. [PMID: 34839968 DOI: 10.1016/j.foodchem.2021.131640] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 10/29/2021] [Accepted: 11/15/2021] [Indexed: 01/19/2023]
Abstract
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period.
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11
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Jiang Y, Boorboori MR, Xu Y, Lin W. The appearance of volatile aromas in Tieguanyin tea with different elevations. J Food Sci 2021; 86:4405-4416. [PMID: 34494657 DOI: 10.1111/1750-3841.15898] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/19/2021] [Accepted: 08/03/2021] [Indexed: 01/11/2023]
Abstract
Chinese people have consistentlypreferred high mountain tea because specific flavors are memorable for them, and also, people have traditionally considered this type of tea to be good for health. Tieguanyin is one of the famous traditional Chinese tea that has ever-changing aromas. To illustrate the various characteristics in volatile fragment compounds from Tieguanyin tea, fresh tea leaves collected from different elevations (450, 650, and 900 m) were detected using GC-MS by solid-liquid extraction. The results showed that volatile aromatic compounds, such as benzyl alcohol, phenyl ethanol, and acetophenone, were the most abundant in tea leaves located with high elevation. Meanwhile, 1-hexanol, 1-nananol, and nanoic acid, as a type of aliphatic aroma, were more prevalent in low-elevation tea orchards. Catechols and alkaloids are largely cumulated in low- and high-elevation tea leaves, respectively. Our findings also showed that elemene was widely consisted of high-elevation tea metabolites. It provided practicality for the preparation of tea manufacturing in major Tieguanyin tea-producing regions.
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Affiliation(s)
- Yuhang Jiang
- Agricultural College, Fujian Agriculture and Forestry University, Fuzhou, P.R. China.,College of Life Sciences, Fujian Agricultural and Forestry University, Fuzhou, P.R. China.,Key Laboratory of Ministry of Education for Crop Genetics/Breeding and Integrative Utilization, Fujian Agriculture and Forestry University, Fuzhou, P.R. China.,Key Laboratory of Fujian Province for Agroecological Process and Safety Monitoring, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Mohammad Reza Boorboori
- College of Life Sciences, Fujian Agricultural and Forestry University, Fuzhou, P.R. China.,Key Laboratory of Ministry of Education for Crop Genetics/Breeding and Integrative Utilization, Fujian Agriculture and Forestry University, Fuzhou, P.R. China.,Key Laboratory of Fujian Province for Agroecological Process and Safety Monitoring, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
| | - Yina Xu
- Anxi College of Tea Sciences, Fujian Agricultural and Forestry University, Fuzhou, P.R. China.,Jinshan College, Fujian Agricultural and Forestry University, Fuzhou, P.R. China
| | - Wenxiong Lin
- Agricultural College, Fujian Agriculture and Forestry University, Fuzhou, P.R. China.,College of Life Sciences, Fujian Agricultural and Forestry University, Fuzhou, P.R. China.,Key Laboratory of Ministry of Education for Crop Genetics/Breeding and Integrative Utilization, Fujian Agriculture and Forestry University, Fuzhou, P.R. China.,Key Laboratory of Fujian Province for Agroecological Process and Safety Monitoring, Fujian Agriculture and Forestry University, Fuzhou, P.R. China
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12
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Li T, Xu S, Wang Y, Wei Y, Shi L, Xiao Z, Liu Z, Deng WW, Ning J. Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MS. J Food Sci 2021; 86:3909-3925. [PMID: 34390261 DOI: 10.1111/1750-3841.15871] [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: 03/09/2021] [Revised: 05/31/2021] [Accepted: 07/06/2021] [Indexed: 01/20/2023]
Abstract
Crush-tear-curl (CTC) black tea is a popular beverage, owing to its unique taste characteristics and health benefits. However, differences in the taste quality and chemical profiles of CTC black tea from different geographical regions remain unclear. In this study, 28 CTC black tea samples were collected from six geographical regions and analyzed using electronic tongue and ultrahigh performance liquid chromatography-Orbitrap-mass spectroscopy. The e-tongue analysis indicated that each region's CTC black tea has its own relatively prominent taste characteristics: Sri Lanka (more umami and astringent), North India (more umami), China (more sweetness and astringent), South India (moderate umami and sweetness), and Kenya (moderate umami and astringent). Based on multivariate statistical analysis, 78 metabolites were tentatively identified and used as potential markers for CTC black tea of different origins, mainly including amino acids, flavone/flavonol glycosides, and pigments. Different metabolites, which contributed to the taste characteristics of CTC black tea, were clarified by partial least squares regression correlation analysis. Our findings may serve as useful references for future studies on origin traceability and quality characteristic determination of CTC black teas. PRACTICAL APPLICATION: This study provides useful references for future studies on the origin traceability and taste characteristic determination of CTC black teas from different geographical regions.
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Affiliation(s)
- Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Leyi Shi
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Zhipeng Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
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13
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Takagi K, Yamazaki K, Mizukami Y, Hayakawa F, He F, Hiramatsu M. Flavor Characteristics of Low Temperature Long Time (LTLT) and Ultra High Temperature (UHT) Milk. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kazuko Takagi
- Technical Research Laboratory, Takanashi Milk Products Co., Ltd
| | | | - Yuzo Mizukami
- Institute of Fruit Tree Science National Agriculture and Food Research Organization
| | - Fumiyo Hayakawa
- National Food Research Institute National Agriculture and Food Research Organization
| | - Fang He
- Technical Research Laboratory, Takanashi Milk Products Co., Ltd
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14
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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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15
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Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea ( Camellia sinensis) Manufacturing Process. Foods 2020; 9:foods9010066. [PMID: 31936216 PMCID: PMC7022896 DOI: 10.3390/foods9010066] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 12/12/2019] [Accepted: 12/20/2019] [Indexed: 12/21/2022] Open
Abstract
Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentation in the black tea manufacturing process. The results showed that the concentrations of both protein and free amino acids decreased during fermentation. We also confirmed that proteins were broken down into free amino acids by artificially synthesized dipeptide benzyloxycarbonyl glutamyl-tyrosine (Z-Glu-Tyr). Metabolites of the amino acid metabolic pathway increased significantly during fermentation. Furthermore, we confirmed that free amino acids were degraded to volatile compounds in a tracer experiment with the isotope precursor. These results provide information that will help black tea manufacturers improve the quality of black tea.
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Kaneko S, Kumazawa K. Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Identification and quantification of key odorants in the world’s four most famous black teas. Food Res Int 2019; 121:73-83. [DOI: 10.1016/j.foodres.2019.03.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 03/06/2019] [Accepted: 03/06/2019] [Indexed: 12/12/2022]
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Chen X, Chen D, Jiang H, Sun H, Zhang C, Zhao H, Li X, Yan F, Chen C, Xu Z. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis. Food Chem 2019; 274:130-136. [DOI: 10.1016/j.foodchem.2018.08.124] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 08/13/2018] [Accepted: 08/27/2018] [Indexed: 12/19/2022]
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Kaneko S, Chen J, Wu J, Suzuki Y, Ma L, Kumazawa K. Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10058-10063. [PMID: 29086561 DOI: 10.1021/acs.jafc.7b04116] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
An investigation using the aroma extract dilution analysis (AEDA) technique applied to the aroma concentrates prepared from the tea infusions of two different types of Chinese chrysanthemum flowers (flower buds, blooming flowers) revealed that 29 aroma peaks were detected in the aroma concentrates, and 17 compounds were newly identified or tentatively identified in the chrysanthemum flower tea. AEDA also revealed that the aroma peaks having high flavor dilution factors mainly consisted of a floral/sweet note in addition to metallic and phenol-like/spicy notes. Among them, four aroma peaks having a floral/sweet were identified as verbenone, ethyl 3-phenylpropanoate, propyl 3-phenylpropanoate, and ethyl cinnamate, and a semiquantitative analysis revealed that the flower buds were rich in these compounds. Furthermore, a chiral analysis revealed that (-)-verbenone existed in both flowers at a 3 times higher concentration than (+)-verbenone. Additionally, because the detection threshold of (-)-verbenone was lower than that of the (+)-verbenone, it is concluded that the (-)-isomer was a main contributor of the aroma peak of verbenone in the chrysanthemum flower tea.
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Affiliation(s)
- Shu Kaneko
- Ogawa & Co. Ltd. , Chidori 15-7, 279-0032, Urayasu, Chiba, Japan
| | - Jingxiu Chen
- Ogawa Flavors & Fragrances (Shanghai) Co., Ltd. , 85 Jiangtian Road (East), Songjiang District, Shanghai 201613, China
| | - Jieming Wu
- Ogawa Flavors & Fragrances (Shanghai) Co., Ltd. , 85 Jiangtian Road (East), Songjiang District, Shanghai 201613, China
| | - Yuto Suzuki
- Ogawa Flavors & Fragrances (Shanghai) Co., Ltd. , 85 Jiangtian Road (East), Songjiang District, Shanghai 201613, China
| | - Lin Ma
- Ogawa Flavors & Fragrances (Shanghai) Co., Ltd. , 85 Jiangtian Road (East), Songjiang District, Shanghai 201613, China
| | - Kenji Kumazawa
- Ogawa & Co. Ltd. , Chidori 15-7, 279-0032, Urayasu, Chiba, Japan
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Inagaki S, Amano Y, Kumazawa K. Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8691-8695. [PMID: 28889748 DOI: 10.1021/acs.jafc.7b02843] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
To clarify the characteristic sweet aroma of Wagyu (Japanese Black Cattle), aroma extraction dilution analysis (AEDA) was applied to the volatile fractions of Wagyu and Australia beefs. Some 20 odor-active peaks were detected, and 17 odorants were identified or tentatively identified. Among the perceived odorants, most of them were newly identified from the Wagyu beef. The main constituents of the potent odorants were aldehydes and ketones, which are known as the degradation products of polyunsaturated fatty acids that were significantly included in the lipids of the Wagyu. In addition, the most potent odorant was trans-4,5-epoxy-(E)-2-decenal, which is known to be the oxidation product of polyunsaturated acids, such as linoleic acid and arachidonic acid, that were significantly included in the lipids of the Wagyu. Accordingly, these findings strongly suggested that the kind of fatty acid constituting lipids of the Wagyu plays an important role in the formation of the characteristic aroma of the Wagyu beef.
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Affiliation(s)
- Satsuki Inagaki
- Ogawa & Company, Ltd. , 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
| | - Yohei Amano
- Ogawa & Company, Ltd. , 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
| | - Kenji Kumazawa
- Ogawa & Company, Ltd. , 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
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A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis. Food Res Int 2017; 100:267-275. [PMID: 28873687 DOI: 10.1016/j.foodres.2017.07.013] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 06/29/2017] [Accepted: 07/04/2017] [Indexed: 11/23/2022]
Abstract
Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang No. 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and descriptive sensory analysis. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, respectively. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) were used to classify the samples, and 40 key components were selected based on variable importance in the projection. Moreover, 11 flavor attributes, namely, floral, fruity, grass/green, woody, sweet, roasty, caramel, mellow and thick, bitter, astringent, and sweet aftertaste were identified through descriptive sensory analysis (DSA). In generally, innate differences among the tea varieties significantly affected the intensities of most of the key sensory attributes of Dianhong teas possibly because of the different amounts of aroma-active and taste components in Dianhong teas.
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Baba R, Amano Y, Wada Y, Kumazawa K. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2984-2989. [PMID: 28343386 DOI: 10.1021/acs.jafc.7b00421] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha powders of different grades (high, medium, and low). Gas chromatography-olfactometry of the headspace samples (GCO-H) and aroma extract dilution analysis (AEDA) applied to the volatile fractions revealed 16 (FD factor ≥1) and 39 (FD factor ≥43) odor-active peaks, respectively. Among them, 14 and 37 of the odorants, most of which were newly detected in matcha, were identified or tentatively identified by GC-MS and GC-O, respectively. By comparing the perceived odorants of three matcha powders, it was revealed that eight compounds with sweet, green, metallic, and floral notes showed high flavor dilution (FD) factors irrespective of the grades. In addition, some odorants were suggested to influence the characteristic aroma of each grade. Furthermore, trans-4,5-epoxy-(E)-2-decenal, one of the potent odorants of matcha, was revealed to exist as a racemic mixture in matcha. This result suggested that trans-4,5-epoxy-(E)-2-decenal is formed by a nonenzymatic reaction in matcha, different from that in black tea, and that the unique manufacturing process of matcha has a close connection with its formation.
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Affiliation(s)
- Ryoko Baba
- Ogawa & Company, Ltd. , 15-7 Chidori, Urayasushi, Chiba 279-0032, Japan
| | - Yohei Amano
- Ogawa & Company, Ltd. , 15-7 Chidori, Urayasushi, Chiba 279-0032, Japan
| | - Yoshiyuki Wada
- Ogawa & Company, Ltd. , 15-7 Chidori, Urayasushi, Chiba 279-0032, Japan
| | - Kenji Kumazawa
- Ogawa & Company, Ltd. , 15-7 Chidori, Urayasushi, Chiba 279-0032, Japan
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Baba R, Nakamura M, Kumazawa K. Identification of the Potent Odorants Contributing to the Characteristic Aroma of Darjeeling Black Tea Infusion. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.294] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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24
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Shigeto A, Nurasti EN, Sugiarto A, Togawa M, Kumazawa K. The Influence of Harvest Maturity on the Aroma Quality of Vanilla. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Hutková J, Kántor A, Terentjeva M, Petrová J, Puchalski C, Kluz M, Kordiaka R, Kunová S, Kačániová M. Indicience of bacteria nad antibacterial activity of selected types of tea. POTRAVINARSTVO 2016. [DOI: 10.5219/552] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to determine in vitro antibacterial activity of selected teas (Assam: Indian black tea from Camellia sinensis, Pu-erh: darkpu-erh (shu) from Camellia sinensis, Sencha: Japanese green tea from Camellia sinensis) against five species of pathogenic microorganisms. In our study, we determined the total viable count (TVC), yeasts (Y) andEnterobacteriaceae counts (E). MALDI-TOF MS Biotyper was used for identification of colonies after cultivation. Evaluation of the antimicrobial activity was performed by disc diffusion method, well diffusion method and detection of minimum inhibitory concentration (MIC). For antibacterial activity against Escherichia coli CCM 2024, Yersinia enterocolitica CCM 5671, Klebsiella pneumonie CCM 2318, Staphylococus aureus CCM 2461 and Bacillus thurigiensis CCM19 were detected. The inhibition zones were measured in mm in disc diffusion method and well diffusion method. The MIC of the individual extracts was measured spectrophotometrically. The high number of total viable count was found in Pu-erh tea (2.1 log CFU.g-1) and lowest number was found in Assam tea (0.7 log CFU.g-1). The high number of Enterobacteriacea was found in Pu-erh tea (2.03 log CFU.g-1) and lowest in Assam tea (0 log CFU.g-1). The higher number of yeasts was found in Pu-erh tea (1.83 log CFU.g-1) and lowest in Assam tea (0.3 log CFU.g-1). Mass spectrometry revealed the presence of seven Gram positive bacteria Bacillus cereus, B. mycoides, B. pumilus, Enterococcus durans, Staphylococcus epidermis, S. hominis, S. warneri, four Gram negative bacteriaAcinetobacter junii, Hafnia alvei, Klebsiella pneumoniae, Sphingomonas spp. and two yeast - Candida glabrata, Cryptococcus albidus. The results show that certain tea extracts are particularly active against various pathogenic bacteria. Tea extracts (Sencha, Rooibos, Mate, Assam) were found to have the strongest antibacterial activity against Staphylococcus aureus CCM 2461.
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Shigeto A, Hachisuka S, Kumazawa K. Characterization of Potent Odorants in Three Different Cultivars (Madagascar, Comoro and Tahiti) of Vanilla Bean by Aroma Extract Dilution Analysis (AEDA). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.811] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Mammalian blood odorant and chirality: synthesis and sensory evaluation by humans and mice of the racemate and enantiomers of trans-4,5-epoxy-(E)-2-decenal. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.tetasy.2015.06.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Molińska nee Sosińska E, Klimczak U, Komaszyło J, Derewiaka D, Obiedziński M, Kania M, Danikiewicz W, Swiezewska E. Double bond stereochemistry influences the susceptibility of short-chain isoprenoids and polyprenols to decomposition by thermo-oxidation. Lipids 2015; 50:359-70. [PMID: 25739731 PMCID: PMC4365272 DOI: 10.1007/s11745-015-3998-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Accepted: 01/04/2015] [Indexed: 11/26/2022]
Abstract
Isoprenoid alcohols are common constituents of living cells. They are usually assigned a role in the adaptation of the cell to environmental stimuli, and this process might give rise to their oxidation by reactive oxygen species. Moreover, cellular isoprenoids may also undergo various chemical modifications resulting from the physico-chemical treatment of the tissues, e.g., heating during food processing. Susceptibility of isoprenoid alcohols to heat treatment has not been studied in detail so far. In this study, isoprenoid alcohols differing in the number of isoprene units and geometry of the double bonds, β-citronellol, geraniol, nerol, farnesol, solanesol and Pren-9, were subjected to thermo-oxidation at 80 °C. Thermo-oxidation resulted in the decomposition of the tested short-chain isoprenoids as well as medium-chain polyprenols with simultaneous formation of oxidized derivatives, such as hydroperoxides, monoepoxides, diepoxides and aldehydes, and possible formation of oligomeric derivatives. Oxidation products were monitored by GC-FID, GC-MS, ESI-MS and spectrophotometric methods. Interestingly, nerol, a short-chain isoprenoid with a double bond in the cis (Z) configuration, was more oxidatively stable than its trans (E) isomer, geraniol. However, the opposite effect was observed for medium-chain polyprenols, since Pren-9 (di-trans-poly-cis-prenol) was more susceptible to thermo-oxidation than its all-trans isomer, solanesol. Taken together, these results experimentally confirm that both short- and long-chain polyisoprenoid alcohols are prone to thermo-oxidation.
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Affiliation(s)
- Ewa Molińska nee Sosińska
- Department of Lipid Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawinskiego 5a, 02-106, Warsaw, Poland,
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Kaneko S, Kumazawa K. Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA). Biosci Biotechnol Biochem 2015; 79:484-7. [DOI: 10.1080/09168451.2014.980218] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Abstract
Thirty-nine key aroma compounds were newly identified or tentatively identified in the aroma concentrate of Japanese sweet rice wine (Mirin) by an aroma extract dilution analysis technique based on the 68 detected peaks. Among them, 3-(methylthio)propanal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-methylbutanoic acid, 2-methylbutanoic acid, and 2-methoxy-4-vinylphenol were detected with the highest FD factors in this study.
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Baba R, Kumazawa K. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8308-13. [PMID: 25088347 DOI: 10.1021/jf502308a] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and the SAFE techniques. The aroma extract dilution analysis (AEDA) applied to the volatile fractions revealed 58 odor-active peaks with flavor dilution (FD) factors between 4(1) and 4(7). Forty-six of the odorants, which included six odorants that have not been reported in the literature in Chinese green tea (2-isopropyl-3-methoxypyrazine, 2-ethenyl-3,5-dimethylpyrazine, cis-4,5-epoxy-(E)-2-decenal, 4-ethylguaiacol, (E)-isoeugenol, and 3-phenylpropionic acid), were identified or tentatively identified by GC-MS and GC-O. Among the perceived odorants, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, coumarin, vanillin, geraniol, (E)-isoeugenol, and 2-methoxyphenol showed high FD factors in all of the cultivars, irrespective of the cultivar or harvesting season, suggesting that these seven odorants are essential for the aroma of Chinese green tea. On the other hand, the contents of the odorants, FD factors of which were uneven between the cultivars, were suggested to influence the characteristic aroma of each cultivar. In addition, the formation mechanism of (E)-isoeugenol, one of the odorants which have not been reported in the literature with a high FD factor common to all the cultivars, was investigated, and it was suggested that the (E)-isoeugenol content of the tea products has a close correlation with the manufacturing process of the tea leaves.
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Affiliation(s)
- Ryoko Baba
- Ogawa & Company, Ltd., 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
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Katsuno T, Kasuga H, Kusano Y, Yaguchi Y, Tomomura M, Cui J, Yang Z, Baldermann S, Nakamura Y, Ohnishi T, Mase N, Watanabe N. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process. Food Chem 2014; 148:388-95. [DOI: 10.1016/j.foodchem.2013.10.069] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Revised: 10/03/2013] [Accepted: 10/15/2013] [Indexed: 10/26/2022]
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Kumazawa K, Kaneko S, Nishimura O. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11968-11973. [PMID: 24274062 DOI: 10.1021/jf404082a] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The aroma concentrates of two types of raw miso (traditional Japanese fermented soybean paste) were prepared by combining solid phase extraction (SPE) and solvent-assisted flavor evaporation (SAFE) techniques. The aroma extract dilution analysis (AEDA) applied to the volatile fraction revealed 39 odor-active peaks with FD factors between 4(1) and 4(8). Among the perceived odorants, 32 odorants were identified or tentatively identified from the 39 odor-active peaks, and the newly identified odorants for the miso were half of them. Furthermore, by comparison of the FD factors between the raw miso and heat-processed miso, it was found that one increasing odorant (methional) and three decreasing odorants (1-octen-3-one, (Z)-1,5-octadien-3-one, and trans-4,5-epoxy-(E)-2-decenal) contributed to the flavor change during the heat processing. This finding suggested that the flavor change in the raw miso during heat processing is attributed to relatively few odorant changes. In addition, it was assumed that the amino acids included in the miso have a significant influence on the remarkable disappearance of the three decreasing odorants.
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Affiliation(s)
- Kenji Kumazawa
- Ogawa & Company, Ltd., 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
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Miyazato H, Hashimoto S, Hayashi S. Enantiomeric distribution of odour-active epoxyaldehydes in yuzu (Citrus junos Sieb. ex Tanaka). Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2058-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Kaneko S, Kumazawa K, Nishimura O. Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3396-402. [PMID: 23521524 DOI: 10.1021/jf400353h] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
An investigation using the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from a raw Japanese soy sauce and the heated soy sauce revealed 40 key aroma compounds including 7 newly identified compounds. Among them, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone exhibited the highest flavor dilution (FD) factor of 2048, followed by 3-(methylthio)propanal, 4-ethyl-2-methoxyphenol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone having FD factors from 128 to 512 in the raw soy sauce. Furthermore, comparative AEDAs, a quantitative analysis, and a sensory analysis demonstrated that whereas most of the key aroma compounds in the raw soy sauce were common in the heated soy sauce, some of the Strecker aldehydes and 4-vinylphenols contributed less to the raw soy sauce aroma. The model decarboxylation reactions of the phenolic acids during heating of the raw soy sauce revealed that although all reactions resulted in low yields, the hydroxycinnamic acid derivatives were much more reactive than the hydroxybenzoic acid derivatives due to the stable reaction intermediates. Besides the quantitative analyses of the soy sauces, the estimation of the reaction yields of the phenolic compounds in the heated soy sauce revealed that although only the 4-vinylphenols increased during heating of the raw soy sauce, they might not mainly be formed as decarboxylation products from the corresponding hydroxycinnamic acids but from the other proposed precursors, such as lignin, shakuchirin, and esters with arabinoxylan.
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Affiliation(s)
- Shu Kaneko
- Ogawa & Company Ltd., Urayasu, Chiba, Japan.
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Delort E, Jaquier A, Chapuis C, Rubin M, Starkenmann C. Volatile composition of oyster leaf (Mertensia maritima (L.) Gray). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11681-11690. [PMID: 23140514 DOI: 10.1021/jf303395q] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Oyster leaf (Mertensia maritima), also called vegetarian oyster, has a surprising oyster-like aroma. Its volatile composition was investigated here for the first time. In total, 109 compounds were identified by gas chromatography-mass spectrometry (GC-MS) and quantified by GC-FID. The use of GC-olfactometry on both polar and nonpolar columns allowed the detection of the molecules having an oyster-like, marine odor. Four compounds were identified and confirmed by synthesis: (Z)-3-nonenal, (Z)-1,5-octadien-3-ol, (Z,Z)-3,6-nonadienal, and (Z)-1,5-octadien-3-one. After evaluation of freshly prepared reference samples, these compounds were confirmed to be reminiscent of the oyster-like marine notes perceived in the tasting of cut leaves.
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Affiliation(s)
- Estelle Delort
- Corporate R&D Division, Firmenich SA, P.O. Box 239, CH-1211 Geneva 8, Switzerland.
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Identification of the odour-active aldehyde trans-4,5-epoxy-(E,Z)-2,7-decadienal in yuzu (Citrus junos Sieb. ex Tanaka). Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1820-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Kaneko S, Kumazawa K, Nishimura O. Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3831-6. [PMID: 22463595 DOI: 10.1021/jf300150d] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
An investigation by the aroma extract dilution analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds. Among them, 3-ethyl-1,2-cyclopentanedione and 2'-aminoacetophenone were identified in the soy sauces for the first time. Whereas 3-(methylthio)propanal (methional) and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) were detected in all of the soy sauce aroma concentrates as having high flavor dilution (FD) factors, 4-ethyl-2-methoxyphenol was detected as having a high FD factor in only four of the soy sauces (KS, US, TS, and SSS). Furthermore, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), which were thought to be the key odorants in KS, were detected in KS, US, TS, and SSS, but the FD factors widely varied among them. The sensory evaluations demonstrated that the aroma descriptions of a cooked potato-like note and a caramel-like/seasoning-like note were evaluated as high scores with no significant differences among the five soy sauces. On the other hand, a burnt/spicy note was evaluated as having high scores in KS, TS, and SSS, but it was evaluated as having a low score in SS. The comparative AEDA experiments and the auxiliary sensory experiments demonstrated that the five different types of Japanese soy sauces varied in their key aroma compounds and aroma characteristics, and the key aroma compounds in KS might not always be highly contributing in the other types of Japanese soy sauces.
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Affiliation(s)
- Shu Kaneko
- Analytical Laboratory, Functional Ingredient Department, Ogawa & Company Ltd., Chidori 15-7, Urayasu, Chiba, Japan.
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OKAL AW, OWUOR PO, KAMAU DM, MANG’URO LO. Effects of Production Locations and Plucking Intervals on Clonal Tea Fatty Acids Levels in the Kenya Higlands. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.351] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kaneko S, Kumazawa K, Nishimura O. Studies on the key aroma compounds in soy milk made from three different soybean cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12204-9. [PMID: 21981068 DOI: 10.1021/jf202942h] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
An investigation by aroma extract dilution analysis (AEDA) of the aroma concentrate of soy milk made from a major Japanese soybean cultivar, Fukuyutaka (FK), revealed 20 key aroma compounds having flavor dilution (FD) factors of not less than 64. Among them, 2-isopropyl-3-methoxypyrazine, cis-4,5-epoxy-(E)-2-decenal, trans-4,5-epoxy-(E)-2-decenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and 2'-aminoacetophenone were identified as the key aroma compounds in soy milk for the first time. (E,E)-2,4-Decadienal exhibiting a fatty note and trans-4,5-epoxy-(E)-2-decenal exhibiting a metallic/sweet note were detected as having the highest FD factors of 4096, followed by hexanal (green), (E)-2-nonenal (fatty), and (E,E)-2,4-nonadienal (fatty) having FD factors of 1024. Although all of these compounds might be generated from lipids, various aroma components, which were thought to be generated from amino acids, sugars, and ferulic acid, were detected having FD factors of 64-256. Investigation by comparative AEDA experiments of the soy milk aroma concentrates of two cultivars for soybean curd and soy milk, FK and Vinton81 (VT), and one cultivar for boiled beans, Miyagishirome (MY), revealed that most of the key aroma compounds were common to all of them, but 2-isopropyl-3-methoxypyrazine, exhibiting a pea-like/earthy note, was detected only in FK and VT. In addition, a sensory experiment revealed that the pea-like/earthy notes in FK and VT were significantly stronger than that in MY. These results demonstrated that a pea-like/earthy note contributed by 2-isopropyl-3-methoxypyrazine might be one of the essential characteristics to describe soy milk aromas.
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Affiliation(s)
- Shu Kaneko
- Analytical Laboratory, Functional Ingredient Department, Ogawa & Company Ltd, Chidori 15-7, 279-0032 Urayasu, Chiba, Japan.
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Omori H, Nakahara K, Umano K. Characterization of aroma compounds in the peel extract of Jabara (Citrus jabara Hort. ex Tanaka). FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2066] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Hiroko Omori
- Takata Koryo Co., Ltd; 22-2, 7-chome, Tsukaguchi-honmachi; Amagasaki; Hyogo; 661-0001; Japan
| | - Kazuaki Nakahara
- Takata Koryo Co., Ltd; 22-2, 7-chome, Tsukaguchi-honmachi; Amagasaki; Hyogo; 661-0001; Japan
| | - Katsumi Umano
- Takata Koryo Co., Ltd; 22-2, 7-chome, Tsukaguchi-honmachi; Amagasaki; Hyogo; 661-0001; Japan
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Mesaros C, Gugiu BG, Zhou R, Lee SH, Choi J, Laird J, Blair IA, Salomon RG. A 13-Oxo-9,10-epoxytridecenoate Phospholipid Analogue of the Genotoxic 4,5-Epoxy-2 E-decenal: Detection in Vivo, Chemical Synthesis, and Adduction with DNA. Chem Res Toxicol 2010; 23:516-27. [DOI: 10.1021/tx9002484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Clementina Mesaros
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - Bogdan G. Gugiu
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - Rong Zhou
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - Seon Hwa Lee
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - Jaewoo Choi
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - James Laird
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - Ian A. Blair
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
| | - Robert G. Salomon
- Department of Chemistry, Case Western Reserve University, 2074 Adelbert Road, Millis 212, Cleveland, Ohio 44106, Centers for Cancer Pharmacology and Excellence in Environmental Toxicology, Department of Pharmacology, University of Pennsylvania School of Medicine, Philadelphia, Pennsylvania 19104-6160
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Shimizu Y, Imayoshi Y, Kato M, Maeda K, Iwabuchi H, Shimomura K. Volatiles from leaves of field-grown plants and shoot cultures ofGynura bicolorDC. FLAVOUR FRAG J 2009. [DOI: 10.1002/ffj.1938] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Miyazawa N, Tomita N, Kurobayashi Y, Nakanishi A, Ohkubo Y, Maeda T, Fujita A. Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:1990-6. [PMID: 19203264 DOI: 10.1021/jf803257x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Yuzu ( Citrus junos Sieb. ex Tanaka), a tree-grown fruit similar to a kind of sour orange, is widely used in Japanese food/cooking for its pleasant flavor. To clarify the odor-active volatiles that differentiate yuzu from other citrus fruits, sensory evaluations were conducted on yuzu peel oil. The results revealed that the polar part of yuzu peel oil was the source of the characteristic aroma of fresh yuzu fruit. By aroma extract dilution analysis (AEDA) of the polar volatile part of yuzu peel oil, seven odorants were newly identified as odor-active volatiles in yuzu peel oil in the highest flavor dilution (FD) factors of 128 and 32: oct-1-en-3-one, (E)-non-4-enal, (E)-dec-4-enal, 4-methyl-4-mercaptopentan-2-one, (E)-non-6-enal, (6Z,8E)-undeca-6,8,10-trien-3-one (Yuzunone), and (6Z,8E)-undeca-6,8,10-trien-4-ol (Yuzuol). Among the most odor-active volatiles in yuzu, (E)-non-6-enal and Yuzunone were identified for the first time solely in yuzu peel oil and not in the peel of other citrus species, and Yuzuol was identified for the first time in nature. Sensory evaluation of yuzu aroma reconstitutions revealed that the newly identified compound, Yuzunone, contributes greatly to the distinct yuzu aroma.
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Affiliation(s)
- Norio Miyazawa
- Technical Research Center, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan.
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Mayer F, Takeoka GR, Buttery RG, Whitehand LC, Naim M, Rabinowitch HD. Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3749-3757. [PMID: 18459793 DOI: 10.1021/jf0732915] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorants using aroma extract dilution analysis (AEDA). On the basis of AEDA results, 19 volatiles were selected for quantification in those 5 cultivars using gas chromatography-mass spectrometry (GC-MS). Compounds such as 1-penten-3-one, ( E, E)- and ( E, Z)-2,4-decadienal, and 4-hydroxy-2,5-dimethyl-3(2 H)-furanone (Furaneol) had higher odor units in the more preferred cultivars, whereas methional, phenylacetaldehyde, 2-phenylethanol, or 2-isobutylthiazole had higher odor units in the less preferred cultivars. Simulation of the odor of the selected tomato cultivars by preparation of aroma models and comparison with the corresponding real samples confirmed that all important fresh tomato odorants were identified, that their concentrations were determined correctly in all five cultivars, and that differences in concentration, especially of the compounds mentioned above, make it possible to distinguish between them and are responsible for the differential preference. To help elucidate formation pathways of key odorants, labeled precursors were added to tomatoes. Biogenesis of cis- and trans-4,5-epoxy-( E)-2-decenals from linoleic acid and methional from methionine was confirmed.
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Affiliation(s)
- Florian Mayer
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, USA
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Kumazawa K, Wada Y, Masuda H. Characterization of Potent Odorants in Hand-Squeezed and Heat Processed Citrus Juices. J JPN SOC FOOD SCI 2007. [DOI: 10.3136/nskkk.54.266] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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