Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

Lan, Xiaoye; Liu, Zhibin; Wang, Daoliang; Zhan, Sijia; Chen, Wensong; Su, Weiying; Sun, Yaqian; Ni, Li

doi:10.1016/j.fbio.2022.101985

Cited by 19 publications

(11 citation statements)

References 47 publications

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“…During the drying process, volatile compounds undergo changes due to heat. High temperatures promote the production of specific compounds such as 5- and 6-methyl-2-ethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 3,5-diethyl-2-methylpyrazine, 5-hydroxymethylfurfural, and furfural, which create bakery and caramelized aromas [ 32 , 33 ]. Some of the volatiles produced by Maillard reactions include pyrazines and pyrroles.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics

Lan,

Zeng,

Chen

et al. 2023

Foods

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Second-drying has an impact on the development of flavor and aroma in black tea. However, the effect of the shape changes of the tea leaves during second-drying on the quality of black tea has yet to be evaluated. In this study, GC-TOFMS and UPLC-HRMS identified 411 volatile metabolites and 253 nonvolatile metabolites. Additionally, 107 nonvolatile compounds and 21 different volatiles were screened. Significant alterations (p < 0.01) were found in 18 amino acid derivatives, 17 carbohydrates, 20 catechins, 19 flavonoids, 13 phenolic acids, and 4 organic acids. The content of certain amino acids and carbohydrates correlated with the shape of black tea. Furthermore, sweet aroma compound formation was facilitated by hot-air second-drying while the remaining second-drying approaches encouraged the formation of the fruity aroma compound. The results of the study provide a theoretical basis and technical instructions for the accurate and precise processing of premium black tea.

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Section: Resultsmentioning

confidence: 99%

Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics

Lan,

Zeng,

Chen

et al. 2023

Foods

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“…(2021) compared the volatile differences between Wuyi Rock teas under different roasted degrees by GC‐O‐MS and GC × GC‐O‐MS, and results showed that moderate roasted (fired) and high roasted teas had similar aroma profile with a gradually increased levels of Strecker aldehydes, esters, heterocycles, and terpenes. Furthermore, the main aroma‐active substances in the highly/heavy roasted teas were found to be 2‐ and 3‐methylbutanal, furaneol, 3‐methylbutanoic acid, propanoic acid, methional, β‐myrcene, 2‐pentylfuran, 5‐ and 6‐methyl‐2‐ethylpyrazine, 2‐ethyl‐3,5‐dimethylpyrazine, 3,5‐diethyl‐2‐methylpyrazine, 5‐hydroxymethylfurfural, and furfural, which contributed to the roasted, woody, burnt/smoky, and cinnamon‐like scents (Gao et al., 2022; Guo, Ho, Schwab et al., 2021; Guo, Ho, Wan, et al., 2021; Lan et al., 2022). Hexanal, linalool, ( Z )−3‐hexen‐1‐ol, ( Z )−4‐heptenal, ( E )−2‐heptenal, geraniol, pentanal, and nerolidol were in charge of the relative low temperature roasted tea's flowery, fruity, and grassy/fresh leaf‐like scents (Yang, Yu et al., 2022).…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

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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“…After extraction, the volatile compounds in the sample were subjected to GC-O-MS analysis using the method previously reported [9,10]. Specifically, a 7890A gas chromatograph (Agilent, Santa Clara, CA, USA) equipped with an HP-INNOWAX column (30 m × 250 µm × 0.25 µm, Agilent, USA) was coupled to a 5975C mass spectrometer (Agilent, USA) for the purpose of separation and identification.…”

Section: Gc-o-ms Analysismentioning

confidence: 99%

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

Wang,

et al. 2023

Foods

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The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (E)-linalool oxide, geraniol, (Z)-jasmone, and (E)-nerolidol, were identified as the key aroma compounds of DDT. Omission experiments further validated the significant contribution of the three pyrazines to the caramel aroma of DDT. Moreover, the content of 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (Z)-jasmone, 6-methyl-5-hepten-2-one and 2-ethyl-5-methylpyrazine was found to be higher in the high-grade samples, while (E)-nerolidol, linalool, geraniol and 3,5-octadien-2-one were found to be more abundant in the medium-grade samples. These findings provide valuable information for a better understanding of the flavor attributes of DDT.

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Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

Cited by 19 publications

References 47 publications

Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics

Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics

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

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

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