Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan

Li, Junyao; Hao, Changhong; Jia, Huiyan; Zhang, Jing; Wu, Huiting; Ning, Jingming; Wang, Rangjian; Deng, Wei‐Wei

doi:10.1016/j.jfca.2022.104449

Cited by 16 publications

(12 citation statements)

References 33 publications

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“…The threshold value of these aldehydes was lower and showed green or fatty notes, which played an important role in the tea aroma . Among them, ( E , E )-2,4-heptadienal and ( E , E )-2,4-decadienal (OAV 296, AI 9.87) were formed during the withering stage and increased during the pan-firing stage for teas . β-Cyclocitral (OAV 5, AI 5.82) has been detected in the black tea, which was produced by the oxidative decomposition of carotenoids .…”

Section: Resultsmentioning

confidence: 99%

“…37 Among them, (E,E)-2,4-heptadienal and (E,E)-2,4decadienal (OAV 296, AI 9.87) were formed during the withering stage and increased during the pan-firing stage for teas. 38 β-Cyclocitral (OAV 5, AI 5.82) has been detected in the black tea, which was produced by the oxidative decomposition of carotenoids. 39 The detection of octanal (OAV 357, AI 9.64), (E)-2-nonenal (OAV 169, AI 7.88), heptanal (OAV 55, AI 6.98), nonanal (OAV 33, AI 7.27), hexanal (OAV 33, AI 5.34), decanal (OAV 29, AI 3.69), (E)-2-octenal (OAV 6, AI 5.58), undecanal (OAV 6, AI 3.65), dodecanal (OAV 5, AI 4.44), and pentanal (OAV 3, AI 7.01) also indicated that the complicated thermal-physical and chemical changes occurred during steeping processes, which was consistent with the HS−GC−IMS results of RAPT above.…”

Section: Gc−ms Analysis Of Rapt Infusionmentioning

confidence: 99%

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Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Feng

Sun

Wang

et al. 2022

J. Agric. Food Chem.

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Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC−IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT. Furthermore, the volatiles contained in the RAPT infusion were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) and identified using GC−O−MS. According to the odor activity value, 28 of 66 compounds were categorized as aroma-active compounds. Aroma recombination and omission experiments showed that "fatty", "green", "fruity", and "floral" are considered to be the main aroma attributes of RAPT infusion with a strong relationship with 1octen-3-one, 1-octen-3-ol, (E)-2-octenal, β-ionone, linalool, etc. This study will contribute a better understanding of the mechanism of the RAPT steeping process and volatile generation.

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Section: Resultsmentioning

confidence: 99%

Section: Gc−ms Analysis Of Rapt Infusionmentioning

confidence: 99%

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Feng

Sun

Wang

et al. 2022

J. Agric. Food Chem.

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“…For example, previous studies showed that δ-decalactone was also determined in Wuyi Rock tea, but due to the baking method, this kind of volatile was not approved as AAC [33]. Furthermore, a previous study found that δ-decalactone and jasmine lactone were both identified in traditional JBT, but just jasmine lactone was characterized as AAC that contributes to the fruity aroma [39]. Contrarily, in our study, δ-decalactone was characterized as AAC of peach-like JBT while jasmine lactone was not.…”

Section: Discussionmentioning

confidence: 99%

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

Zhou

Zhang

et al. 2023

Foods

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A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography–mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography–olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.

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“…(2020) and Li, Wu et al. (2022) demonstrated that the amounts of some flavonoid glycosides in Pu‐erh tea considerably reduced during pile fermentation by targeted metabolomics. For example, the levels of kaempferol 3‐ O ‐rutinoside dropped from 2.4 to 0.4 mg/g (Long et al., 2020).…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

“…Furthermore, the drop in their quantities may be due to the breakdown of amino acids catalyzed by catechin quinones, like phenylalanine into the corresponding volatiles such as benzaldehyde (Chen, Zeng et al, 2020). Interestingly, the volatiles showed diverse changes during fermentation, the levels of (E)−2-hexenal, benzeneacetaldehyde, linalool, phenylethyl alcohol, (Z)−3,7dimethyl-2,6-octadienal, geranic acid, jasmine lactone, and (Z)-methyl epi-jasmonate rose, while the contents of geraniol and phenylethyl alcohol dropped (Li, Hao et al, 2022). Additionally, Chen et al (2021) and Liu et al (2023) highlighted the importance of oxygen and enzymatic activities by observing the metabolite variation by LC-MS and GC-MS.…”

Section: 31mentioning

confidence: 99%

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Wen,

Zhu,

Han

et al. 2023

Comp Rev Food Sci Food Safe

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With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre‐processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

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Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan

Cited by 16 publications

References 33 publications

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

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