Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process

Cui, Jilai; Zhai, Xiaoting; Guo, Danyang; Du, Wenkai; Gao, Ting; Zhou, Jie; Schwab, Wilfried; Song, Chuankui

doi:10.1021/acs.jafc.1c06473

Cited by 54 publications

(32 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All lipid degradation products, such as (E,E)-2,4-heptadienal, showed the highest concentrations in the fresh tea leaves but significantly lower concentrations in the final green tea [ 10 ]. Except for cis-3-hexenyl hexanoate, the concentrations of most aroma compounds decreased after fixation during the Xinyang Maojian (XYMJ) green tea manufacturing [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale

Yin

Wang

Kong

et al. 2022

Foods

View full text Add to dashboard Cite

Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location, environmental conditions, and manufacturing process contribute to the unique flavor and rich nutrition of XYMJ green tea. Aroma is an important quality indicator in XYMJ green tea. In order to illustrate the aroma of XYMJ green tea, the key odorants in XYMJ green tea and their dynamic changes during the manufacturing processes were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 73 volatile compounds of six different chemical classes were identified in the processed XYMJ green tea samples, and the manufacturing processes resulted in the losses of total volatile compounds. Among the identified volatile compounds, twenty-four aroma-active compounds, such as trans-nerolidol, geranylacetone, nonanal, (+)-δ-cadinene, linalool, (Z)-jasmone, cis-3-hexenyl butyrate, cis-3-hexenyl hexanoate, methyl jasmonate, and β-ocimene, were identified as the key odorants of XYMJ green tea based on odor activity value (OAV). The key odorants are mainly volatile terpenes (VTs) and fatty acid-derived volatiles (FADVs). Except for (+)-δ-cadinene, copaene, cis-β-farnesene, (Z,E)-α-farnesene and phytol acetate, the key odorants significantly decreased after fixing. The principal coordinate analysis (PCoA) and the hierarchical cluster analysis (HCA) analyses suggested that fixing was the most important manufacturing process for the aroma formation of XYMJ green tea. These findings of this study provide meaningful information for the manufacturing and quality control of XYMJ green tea.

show abstract

Section: Introductionmentioning

confidence: 99%

Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale

Yin

Wang

Kong

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The ‘green’ odor of tea is mainly attributed to C6 and C9 alcohols and aldehydes [ 19 ]. In PGT, high levels of esters such as ethyl hexanoate, cis -3-hexenyl acetate, ( E )-3-hexen-1-yl butyrate, butyl hexanoate, ethyl caprylate and ( Z )-3-hexen-1-yl caproate ( p < 0.05), endowed PGT with characteristic fruity and sweet odor notes [ 20 ]. Most of volatile compounds were formed by the enzymatic, hydrolysis and thermal cracking reactions in the mechanical damage and high temperature of leaves during processing [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…Relatively long time of pan-fire fixation may cause alcohols with low boiling point to volatilize and promote the formation of esters by esterification reaction of alcohols and acids. Cui et al [ 20 ] have reported that the content of cis -3-hexenyl hexanoate increased after the fixation process of pan-fire, which may be formed from the esterification of cis -3-hexenol at high temperature.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model

Chen

Zhu³

et al. 2022

Foods

View full text Add to dashboard Cite

Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT and SGT had similar taste of strong umami and sweetness, but little astringency and bitterness. In addition, amino acids were more abundant in PGT (41.47 mg/g in PGT, 33.79 mg/g in SGT), and catechins were more abundant in SGT (111.36 mg/g in PGT, 139.68 mg/mg in SGT). Zebrafish larvae high-fat model was applied to study the lipid-lowering effects of PGT and SGT. Results showed that both SGT and PGT had lipid-lowering effects, and the lipid level was decreased to 61.11 and 54.47% at concentration of 300 mg/L compared to high-fat group, respectively. Generally, different fixation methods of pan-fire and steam showed significant effects on aroma and contents of characteristic chemical compounds (amino acids and catechins) of green tea, but no effects on the taste and lipid-lowering activity.

show abstract

“…However, AAs contents in different growth process involve both increasing contents attributed to protein break-down, hydrolysis, or cleavage and decreasing content due to their consumption as precursors of other compounds [ 5 , 6 ]. The dynamic changes are detrimental for determining the reasonable plucking seasons, especially for Xinyang Mao Jian (XYMJ), whose annual average temperature is lower than that of other green tea-producing areas in China [ 7 ]. The special environmental condition has a significant effect on the contents of AAs and the formation of tea quality.…”

Section: Introductionmentioning

confidence: 99%

Dynamic Variation of Amino Acid Contents and Identification of Sterols in Xinyang Mao Jian Green Tea

Sun

Yang²,

Hou³

et al. 2022

Molecules

View full text Add to dashboard Cite

As important biomolecules in Camellia sinensis L., amino acids (AAs) are considered to contribute to the overall green tea sensory quality and undergo dynamic changes during growth. However, limited by analytical capacity, detailed AAs composition in different growth stages remains unclear. To address this question, we analyzed the dynamic changes of 23 AAs during leaf growth in Xinyang Mao Jian (XYMJ) green tea. Using amino acid analyzer, we demonstrated that most AAs are abundant on Pure Brightness Day and Grain Rain Day. After Grain Rain, 23 AAs decreased significantly. Further analysis shows that theanine has a high level on the day before Spring Equinox and Grain Rain, accounting for 44–61% of the total free AAs content in tea leaves. Glu, Pro, and Asp are the second most abundant AAs. Additionally, spinasterol and 22,23-dihydrospinasterol are first purified and identified in ethanol extract of XYMJ by silica gel column chromatography method. This study reveals the relationship between plucking days and the dynamic changes of AAs during the growth stage and proves the rationality of the traditional plucking days of XYMJ green tea.

show abstract

Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process

Cited by 54 publications

References 50 publications

Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale

Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale

Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model

Dynamic Variation of Amino Acid Contents and Identification of Sterols in Xinyang Mao Jian Green Tea

Contact Info

Product

Resources

About