Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods

Kun, Jirui; Meng, Qing; Wei, Chia-Cheng; Xie, Guanhua; Yan, Jingna; Ho, Chi‐Tang; Hua-rong, Tong

doi:10.1016/j.lwt.2022.113458

Cited by 11 publications

(10 citation statements)

References 28 publications

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“…In SG, the five compounds with the highest OAV were identified as (E,E)-alloocimene, safranal, linalool, (E,Z)-2,4-decadienal, and geraniol. These compounds are primarily responsible for imparting floral, sweet fruity, and woody aromas [ 16 , 27 ]. (E,Z)-2,4-decadienal, (E,E)-alloocimene, cedrol, linalool, and (E)-2-nonenal exhibit relatively higher OAV in 1G.…”

Section: Resultsmentioning

confidence: 99%

“…The extraction method for volatile compounds in Tuo tea was slightly modified from the approach developed by Kun et al [ 16 ]. Simply, 1 g of tea powder, 2 g of NaCl, and 10 mL of pure water at 100 °C were added to a 40 mL headspace flask.…”

Section: Methodsmentioning

confidence: 99%

“…The determination of odor activity value (OAV) involved dividing the concentration of a volatile compound by its odor threshold values in water [ 16 ]. Principally, volatile compounds with OAV > 1 were deemed significant in terms of contributing to the overall aroma of the samples being analyzed.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Miao,

Wang,

Bai

et al. 2024

Foods

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This study aims to investigate the relationship between the grades of Tuo tea and the quality of compounds. A combination of artificial sensory evaluation, intelligent sensory technologies (electronic nose and electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), chemical–physical analysis, and multivariate statistical analysis were employed to examine the differences among three grades of Tuo tea (SG, 1G, and 2G). The results of artificial sensory evaluation, electronic tongue, and electronic nose revealed that the aroma and taste of different grades of Tuo tea varied greatly. A total of 112 volatile compounds and 44 non-volatile compounds were identified. In order to elucidate the key components that cause differences in the quality of Tuo tea, 2 partial least squares discriminant analysis (PLS-DA) models with excellent parameters (volatile, R2Y = 0.999 and Q2 = 0.996; non-volatile, R2Y = 0.992 and Q2 = 0.972) were established. A total of 80 key differential volatile compounds were identified with the double selection criterion of variable importance in projection (VIP) greater than 1 and p < 0.05. Among these, 43 compounds with OAV > 1 were further identified as the odor-active compounds in all three grades of Tuo. Moreover, 22 key non-volatile compounds that contribute to the quality differences have been screened out. This investigation implied that the volatile and non-volatile compounds of Tuo tea could serve as indicators of its quality. The results provided a new approach to distinguish the grades of Tuo tea.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Miao,

Wang,

Bai

et al. 2024

Foods

Self Cite

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“…This experiment identified a total of 49 compounds that could be perceived by the smellers, including 12 alcohols, 7 aldehydes, 4 alkenes, 6 ketones, 5 esters, 7 hydrocarbons, 4 carboxylic acids, 1 pyridine, 2 pyrazines, and 1 pyrrole ( Table 3 ), where the five compounds with the highest FD factor of 1024 were seen to be hexanal, β-myrcene, phenethyl alcohol, nonanoic acid, and jasmin lactone, indicating that they are the most important contributors to the aroma of Echa 10. Hexanal is the main substance for green and herbaceous aroma of green and white tea ( Wu, et al, 2022 ), nonanoic acid was identified as the contributor to soybean-like aroma of Pu'er tea ( Kun, Meng, Wei, Xie, Yan, Ho, et al, 2022 ), and the remaining substances were dominated by floral and fruity aromas. Especially, phenylethyl alcohol was found to be closely related to sweet aroma ( Huang, et al, 2021 ), which was described as floral aroma by the smeller in the present study, consistent with the characteristic floral and fruity aroma of Echa 10.…”

Section: Resultsmentioning

confidence: 99%

Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi

Qin¹,

Zhou²,

He³

et al. 2023

Food Chemistry: X

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“…Therefore, 3-methyl-butanoic acid could originate from the oxidation of 3-methyl-butanal. Another study suggests that aminotransferase could be involved in the degradation of isoleucine and leucine, resulting in the production of 3-methyl-butanoic acid [31]. 3-methyl-butanoic acid contributes to the feet and cheese aroma, while hexanoic acid and heptanoic acid provide a sweaty and sour aroma.…”

Section: Key Aroma Compounds In Non-smoked Bacon Identified Via Gc-o-msmentioning

confidence: 99%

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods

Wu,

He,

Yang

et al. 2024

Foods

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The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.

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Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods

Cited by 11 publications

References 28 publications

Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods

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