Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

Lv, Haipeng; Zhong, Qi; Zhi, Lin; Wang, Li; Tan, Junfeng; Guo, Li

doi:10.1016/j.foodchem.2011.07.135

Cited by 202 publications

(161 citation statements)

References 26 publications

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“…Furthermore, they were also reported to have significant positive correlation with the perceived aroma of Longjing tea or oolong tea (Wang and Ruan, 2009; Wang et al, 2010). Safranal was also characterized as an herbal odorant in green tea (Zhu et al, 2008) and Pu-erh tea (Lv et al, 2012). β-Farnesene was determined to have fruity odor (Choi, 2003;2005).…”

Section: Volatile Compounds and Perceived Aroma Qualitymentioning

confidence: 99%

“…Having considered the previous work in this area, we now present a study in which the final aroma quality of green tea can be predicted by potent odorants extracted by headspace solid phase microextraction (HS-SPME). HS-SPME has been proven to be a fast, simple, and convenient method for the analysis of volatile compounds in tea (Augusto and Zini, 2002;Lv et al, 2012). This technique has also been successfully applied to the quality assessments of apples (Lavilla et al, 1999), strawberries (Azodanlou et al, 2003a), vegetable oils (Jeleń et al, 2000), mandarin juices (Alvarez et al, 2011), and tomatoes and apricots (Azodanlou et al, 2003b).…”

Section: Introductionmentioning

confidence: 99%

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Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Lin

Dai

Guo

et al. 2012

J. Zhejiang Univ. Sci. B

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Abstract:This study aimed to analyze the volatile chemical profile of Longjing tea, and further develop a prediction model for aroma quality of Longjing tea based on potent odorants. A total of 21 Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and partial least square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that 60 volatile compounds could be commonly detected in this famous green tea. Terpenes and esters were two major groups characterized, representing 33.89% and 15.53% of the total peak area respectively. Ten compounds were determined to contribute significantly to the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738), (Z)-3-hexenyl hexanoate (−0.785), and β-ionone (−0.763). On the basis of these 10 compounds, a model (correlation coefficient of 89.4% and cross-validated correlation coefficient of 80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study has provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique.

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Section: Volatile Compounds and Perceived Aroma Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Lin

Dai

Guo

et al. 2012

J. Zhejiang Univ. Sci. B

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“…Moreover, the characteristic aroma components of the prepared tea were further identified using GC-olfactometry (GC-O) (Lv et al, 2012). To determine the mechanism of action, we studied the enzyme activities and gene expressions of several aroma-related enzymes, such as polyphenol oxidase (PPO), β-glucosidase, and β-primeverosidase.…”

Section: Introductionmentioning

confidence: 99%

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Shi

Wang²,

et al. 2014

J. Zhejiang Univ. Sci. B

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Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (P<0.01); however, the gene expression of β-glucosidase was downregulated to a half level. In general, the aroma quality of the MeJAtreated black tea was clearly improved.

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“…Ion source temperature was at 200 °C and spectra was produced in the electron impact (EI) mode at 70 eV. The mass spectrometer was operated in the full scan, and the peak area was determined by Xcalibur software (Thermo Technologies) [11]. Volatile compounds were identified by retention time, electron impact mass spectrum and similarity match index.…”

Section: Gc-ms Analysismentioning

confidence: 99%

COMPOSITION ANALYSIS OF OTD AND CTC BLACK TEAS (Camellia sinensis) FOR THE VOLATILE PROFILE DIFFERENTIATION BY HS-SPME/GC-MS

Tuan

Thinh

Tú³

2016

JST

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A total of fourteen different commercial brands of black teas including Orthodox (OTD) and Crush Tear Curl (CTC) teas were collected at different markets with origin from 07 countries, and their volatile flavour compounds (VFC) were compared by analyses using headspace solid-phase micro-extraction coupled with gas chromatography -mass spectrometry (HS-SPME/GC-MS). Among the 60 volatiles identified, terpenes (10.28 % -59.88 %), ketones (1.85 % -22.02 %) and esters (3.13 % -418 %) represented the most abundant compounds. The results showed that CTC teas have a lower number of volatile components detected, lower contents of aldehydes and alcohols, and higher content of esters than OTD teas. Both Orthodox and CTC teas could be classified using principal component analysis (PCA) and cluster analysis of their volatile profiles. The data presented in this studied also suggest that Terpene Index might be used as an additional mean for the determination of the geographical origin of teas.

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Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

Cited by 202 publications

References 26 publications

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

COMPOSITION ANALYSIS OF OTD AND CTC BLACK TEAS (Camellia sinensis) FOR THE VOLATILE PROFILE DIFFERENTIATION BY HS-SPME/GC-MS

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