Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

Li, Panpan; Lin, Feng; Xu, Yong-Quan; Zheng, Lin; Yin, Peng; Ye, Fei; Gui, Anhui; Wang, Shengpeng; Wang, Xueping; Teng, Jing; Xue, Jinjin; Gao, Shiwei; Zheng, Ping

doi:10.1016/j.lwt.2023.114458

Cited by 16 publications

(6 citation statements)

References 42 publications

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“… 1 VIP, variable importance in projection; 2 OT, odor threshold in water reported elsewhere, indicated as a–g [ 36 , 37 , 38 , 39 , 40 , 41 , 42 ]. …”

Section: Resultsmentioning

confidence: 99%

The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn

Li,

Qiu,

Liao

et al. 2024

Foods

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Nitrogen fertilization level and harvesting season significantly impact tea aroma quality. In this study, we analyzed the volatile organic compounds of fresh Jin Xuan (JX) tea leaves under different nitrogen application levels (N0, N150, N300, N450) during summer and autumn. A total of 49 volatile components were identified by gas chromatography–mass spectrometry (GC-MS). Notably, (E)-2-hexenal, linalool, and geraniol were the main contributors to the aroma of fresh JX leaves. The no-nitrogen treatment (N0) presented the greatest quantity and variety of volatiles in both seasons. A greater difference in volatile compounds was observed between nitrogen treatments in summer vs. autumn. The N0 treatment had a greater total volatile concentration in summer, while the opposite was observed in the nitrogen application treatments (N150, N300, N450). Summer treatments appeared best suited to black tea production. The concentration of herbaceous aroma-type volatiles was higher in summer, while the concentration of floral volatiles was higher in autumn. Volatile concentrations were highest in the N0 and N450 treatments in autumn and appeared suitable for making black tea and oolong tea. Overall, this research provides valuable insights into how variations in N application rates across different harvesting seasons impact the aroma characteristics of tea leaves.

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“… 1 VIP, variable importance in projection; 2 OT, odor threshold in water reported elsewhere, indicated as a–g [ 36 , 37 , 38 , 39 , 40 , 41 , 42 ]. …”

Section: Resultsmentioning

confidence: 99%

The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn

Li,

Qiu,

Liao

et al. 2024

Foods

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show abstract

“…OT, odor threshold (in water), OT annotation from the references, a ( Bonneau, Boulanger, Lebrun, Maraval, & Gunata, 2016 ), b ( Feng et al, 2022 ), c ( Teranishi, Buttery, & Guadagni, 1974 ), d ( Schuh & Schieberle, 2006 ), e ( Zhu et al, 2015 ), f (J. Wang et al, 2022 ), g ( Xie et al, 2023 ), h ( Guo, Ho, Wan, Zhu, Liu, & Wen, 2021 ), i ( Liu et al, 2023 ), j ( Yao et al, 2023 ), k ( Dubrow, Forero, & Peterson, 2022 ), l ( Del Barrio Galán, Bueno-Herrera, De La Cuesta, & Pérez-Magariño, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

Zhou

et al. 2023

Food Chemistry: X

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“…The mass spectra were obtained through automatic scanning, and the fragmentation pattern of each compound was compared with that obtained from the National Institute of Standards and Technology (NIST 11) database. The matching factor was ≥80, indicating the presence of the following putatively identified compounds: benzaldehyde (grass and floral aroma [23]), p-cymene (rosemary aroma [24]), D-limonene (citrus-like and herbal aroma [25]), cis-β-ocimene (citrus or spicy aroma [26]), transand cis-linalool oxide (earthy, floral, and creamy aroma [27]), linalool (floral aroma [28]), hotrienol (floral aroma [17]), nonanal (sweet, floral and fruity aroma [23,29]), allo-ocimene (floral aroma [30]), butanoic acid, 3-hexenyl ester (floral and fruity aroma [31]), (E)-hexanoic acid, 3-hexenyl ester (rancid aroma [29]), (Z)-geraniol (rose-like aroma [28]), indole (animal-like aroma [28]), hexanoic acid (sweaty, green aroma [32]), cis-jasmone (floral, jasmine-like aroma [28]), caryophyllene (woody-spicy, dry, and clove-like aroma [33]), trans-β-Ionone (woody and violet aroma [28]), α-farnesene (fruity, herbaceous aroma [33]), and nerolidol (floral aroma [34]).…”

Section: Analysis Of the Vocs In Teamentioning

confidence: 99%

Determining the Relationship between Aroma and Quality of Bao-Chung Tea by Solid-Phase Microextraction (SPME) and Electronic Nose Analyses

Chen

Liu

Chen³

2023

Horticulturae

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Despite extensive studies, the relationship between the quality/quantity of tea odorants and oolong tea quality remains unclear. To investigate the key components affecting Bao-chung tea quality, we collected samples of different grades from a tea-tasting competition and determined the content and composition of volatile components and individual catechins using gas chromatography–mass spectrometry and high-performance liquid chromatography. We used an electronic nose (E-nose) to collect odor component signals and established a quality recognition model. The different tea grades did not significantly differ in catechin content, but their specific odor intensity and proportion of odor components varied significantly. Linear discriminant analysis showed that the intensity and proportion of volatile organic compounds could be used for distinguishing the different grades of Bao-chung tea. By combining different quantities of indole, linalool, and butanoic acid and proportions of p-cymene, cis-β-ocimene, nonanal, allo-ocimene, cis-jasmone, and α-farnesene, the ability to distinguish among Bao-chung tea grades was significantly improved. Our results revealed that the quality of Bao-chung tea should be evaluated based on the combined perception of odor component intensity and proportion rather than solely relying on the concentration or composition of specific compounds. Therefore, individuals can judge a Bao-chung tea grade based on the combined perception of odor component intensity and proportion. The E-nose can be used to identify Bao-chung tea grades based on its ability to determine the odorant composition.

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Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

Cited by 16 publications

References 42 publications

The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn

The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

Determining the Relationship between Aroma and Quality of Bao-Chung Tea by Solid-Phase Microextraction (SPME) and Electronic Nose Analyses

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