Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

Zhang, Huan; Wang, Jiajia; Zhang, Dandan; Zeng, Long; Liu, Yanan; Zhu, Wen; Lei, Gaixiang; Huang, Youyi

doi:10.1016/j.foodchem.2020.128175

Cited by 38 publications

(16 citation statements)

References 30 publications

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“…The main volatile compounds categories of the tea samples were alcohols, hydrocarbons and ketones. Consistent with this finding, ketones were the main volatile compounds detected in Qingzhuan tea (Zhang et al, 2021a), those of Liubao tea were alcohols (Cao et al, 2018), ketones, esters and alkanes are also the main volatile components detected in Pu-erh tea and Fuzhuan tea (Zhang et al, 2021b).…”

Section: Qualitative and Quantitative Analyses Of Volatile Compoundssupporting

confidence: 79%

“…Lv et al (2012) employed gas chromatography-olfactometry and determined that 1,2-dimethoxybenzene, 4-ethyl-1,2-dimethoxy-benzene, β-ionone, β-linalool, linalool oxides, and decanal, accounted for the unique flavor of Pu-erh tea. The contents of heptanal, (E)-2-nonenal, and 6-methyl-5-heptene-2-one were increased during pile-fermentation of Qingzhuan tea (Zhang et al, 2021a).…”

Section: Introductionmentioning

confidence: 95%

“…Extraction of volatile compounds for tea samples were carried out by HS-SPME (headspace solid phase microextraction) method (Zhang et al, 2021a) using a 75-µm carboxen/polydimethylsiloxane fiber (Supelco, St. Louis, MO, USA). The HS-SPME parameters are described in detail as follows: 1 g of homogenized tea powder was weighed (accurate to 0.001 g) to a 20-mL headspace vial, and it was infused with 5 mL boiling water immediately.…”

Section: Extraction Of Volatile Compounds By Hs-spmementioning

confidence: 99%

“…Due to its various health benefits and quality characteristics, dark teas are gaining popularity worldwide (Xu et al, 2021). There are several famous traditional dark teas in China, such as Yunnan Pu-erh tea, Hunan Fuzhuan tea, Hubei Qingzhuan tea, and Guangxi Liubao tea (Zhang et al, 2021a;Zhou et al, 2022). The primary processes in dark tea production involves fixing, rolling, pile-fermentation and drying (Yan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value

et al. 2022

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Thermophilic bacteria play an important role in aroma formation during pile-fermentation process of dark tea. With the aim to reveal the impact of thermophilic bacteria on volatile compounds in dark tea, Bacillus licheniformis (thermophilic bacteria) were inoculated into sun-dried green tea for spontaneous fermentation. In this study, headspace solid phase microextraction combined to gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) were employed to investigated the characteristics of volatile compounds during thermophilic bacteria pile-fermentation. According to HS-SPME-GC-MS, a total of 64 volatile compounds were identified. PCA revealed that tea samples could be clearly discriminated from each other. Furthermore, sulcatone, hexanoic acid, linalool, 2-methyl-trans-decalin, myrtenal, and α-ionone were found to play an important role in discrimination of tea samples, based on OPLS-DA. In addition, the OAV could effectively characterize the aroma contribution of volatile compounds during thermophilic bacteria pile-fermentation, and (Z)-linalool oxide (furanoid), α-ionone, (E)-2-nonenal, and linalool were the critical volatile compounds of aroma quality in dark tea. This study provides insight into volatile compounds characteristics during thermophilic bacteria pile-fermentation in dark tea.

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Section: Qualitative and Quantitative Analyses Of Volatile Compoundssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 95%

Section: Extraction Of Volatile Compounds By Hs-spmementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value

et al. 2022

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“…Dehydro- β -ionone with woody note was widely presence in tea, as the fermented product of β -ionone by fungal enzyme. It was also reported to be the key aroma compound for the ‘aging fragrance’ characteristics formation in the aging-storage Qingzhuan tea ( Zhang et al, 2021 ). 1,2,3-trimethoxybenzene is well known as a typical stale compound that was considered to be the most important contributor to the stale characteristics of Pu-erh tea ( Lv et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

et al. 2022

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Chemical Basis and Molecular Mechanism of Aged Qingzhuan Tea Alleviating DSS‐Induced Colitis

Wei,

Wei

et al. 2024

Molecular Nutrition Food Res

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Scope: Inflammatory bowel disease (IBD) poses a serious threat to human health. Qingzhuan tea (QZT), especially aged QZT, was concerned to have a potential effect on the prevention of colitis. In this study, we aim to assess the feasibility of different aged QZT on the alleviation of colitis induced by DSS. Methods and results: A comprehensive investigation into the efficacy of QZT of different aging years was conducted by establishing the animal model of colitis and the cellular inflammation model. The results demonstrated that QZT aged 0–20 years could significantly alleviate the symptoms of colitis. Notably, QZT aged for 5 years (A5) and 10 years (A10) was particularly effective in downregulating the levels of proinflammatory cytokines, via suppressing the activation of the NF‐κB p65 pathway and upregulating the expression of the Nrf2/ARE pathway. The additional upregulation of gut microbiota including Allobaculum and Lactobacillus and superior alleviation on mitochondrial damage may be the mechanisms for A10 to show the better activity than A0 on alleviating colitis. Conclusion: Our study highlights the potential of QZT, especially A5 and A10, and provides valuable insights for the development of functional foods targeting colitis.

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Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

Cited by 38 publications

References 30 publications

Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value

Aroma effects of critical volatile compounds during thermophilic bacteria pile-fermentation in dark tea using gas chromatography mass spectrometry and odor activity value

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

Chemical Basis and Molecular Mechanism of Aged Qingzhuan Tea Alleviating DSS‐Induced Colitis

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