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Deng X, Huang G, Tu Q, Zhou H, Li Y, Shi H, Wu X, Ren H, Huang K, He X, Xu W. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea. Food Chem 2021; 357:129783. [PMID: 33892356 DOI: 10.1016/j.foodchem.2021.129783] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 03/04/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022]
Abstract
For the urgent need for fermentation control and product quality improvement of Pu-erh tea, gas chromatography-mass spectrometry and odor activity value (OAV) were used to comprehensively investigate the flavor-active compounds during artificial fermentation of Pu-erh tea. A flavor wheel was constructed to expound the sensory attributes evolution during fermentation. With an increased total volatiles content, 43 were significantly up-regulated and 30 were down-regulated among 131 detected volatiles. Key active compounds of three aroma types, namely fresh fragrance, fruit-fungus fragrance and stale-Qu fragrance, were analyzed based on OAV. β-damascenone was firstly found contributing most to the aroma of Pu-erh tea, followed by 1,2,3-methoxybenzene and (E,E)-2,4-nonadienal. γ-terpinene, linalool, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 4-ethylveratrol were identified as the potential markers responsible for aroma differences among three fermentation stages. Finally the metabolic evolution of key flavor-active compounds were systematically summarized. This study provides significant guidance in fermentation control and new product development of Pu-erh tea.
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Affiliation(s)
- Xiujuan Deng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ganghua Huang
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qing Tu
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hongjie Zhou
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Yali Li
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hongyuan Shi
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xianxue Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Chemistry, Biology and Environment, Yuxi Normal University, Yuxi, Yunnan 653100, China
| | - Hongtao Ren
- Institute of Flavor and Fragrance, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Kunlun Huang
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Xiaoyun He
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Wentao Xu
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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