Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

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

doi:10.1016/j.crfs.2023.100442

Cited by 26 publications

(13 citation statements)

References 29 publications

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“…A study reported that the main alcohols in oolong tea samples were linalool, (Z)-linalool oxide, (E)-linalool oxide, geraniol, hotrienol, phenylethyl alcohol, (E)-nerolidol, which had typical floral and fruity notes ( Wang, Feng, et al, 2023 ). It has been shown that benzeneacetaldehyde, 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, β-ionone and (Z)-jasmone are the major aldehydes and ketones in tea samples ( Wang, Feng, et al, 2023 ; Wang, Liu, et al, 2023 ). Volatile compounds, including linalool, phenylethyl alcohol, geraniol and benzeneacetaldehyde have been identified as characteristic odorants in oolong tea from three cultivars ( Guo, Schwab, Ho, Song, & Wan, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

“…3 c), resulting in the generation of new coupling compounds ( Hidalgo, Aguilar, & Zamora, 2017 ; Hidalgo, Delgado, & Zamora, 2017 ; Jansson et al, 2017 ; Sugimoto et al, 2021 ; Zamora & Hidalgo, 2018 ; Zhu et al, 2020 ). Wang et al studied that the binding affinity of the starch-tannic acid complex with aldehydes was in the order of nonanal>heptanal>hexanal>pentanal, which mainly depended on the fact that long-chained aldehydes had stronger hydrophobic interactions with them ( Wang, Feng, et al, 2023 ; Wang, Liu, et al, 2023 ). From the above results, it was indicated that the interaction between saturated aldehydes and tea polyphenols was mainly attributed to hydrophobic interactions.…”

Section: Resultsmentioning

confidence: 99%

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The effect of instant tea on the aroma of duck meat

Liu,

Cai,

Cai

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The effect of instant tea on the aroma of duck meat

Liu,

Cai,

Cai

et al. 2024

Food Chemistry: X

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“…After baking, the content of almost all the alcohol‐critical compounds except α‐terpineol was reduced in HB. The alcohol's low boiling point means it may evaporate during the high‐temperature baking, reducing the amount of alcohol present (Wang et al ., 2023a). α‐Terpineol, which imparts a pine woody aroma, is a characteristic aroma compound of Liupao tea (Ma et al ., 2023).…”

Section: Discussionmentioning

confidence: 99%

“…Liupao tea (or Liubao tea) is a typical Chinese traditional dark tea, as famous as Pu‐erh tea and Fu brick tea (Li et al ., 2020). Its production history can be traced back to 1500 years ago (Wang et al ., 2023a). Liupao tea has unique quality characteristics, which use the fresh leaves of Camellia sinensis (L.) O. Kuntze, a group of Cangwu County, Guangxi, China, large and medium leaf species (Wu et al ., 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Wei

Zhou

Huang

et al. 2023

Int J of Food Sci Tech

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SummaryBaking treatment is commonly used to improve the aroma and taste of tea but its effects on Liupao tea are unknown. The quality, nonvolatile and volatile compounds of the stale‐aroma type Liupao tea (CX) and its baked tea (HB) were investigated. After baking, the bitterness and aftertaste‐bitterness of the tea infusion were reduced, the aroma of grass was increased, and the stale was weakened. Caffeine, (‐)‐epigallocatechin, (‐)‐epigallocatechin gallate, (‐)‐epicatechin gallate, and gallic acid content decreased significantly. Significant lipid content down‐regulation was observed in the differential metabolites, but phosphatidylcholines accumulated after baking. According to GC‐MS, the reduction of methoxy compound content after baking was critical in the reduction of CX stale aroma. HB newly generated 2,4‐decadienal and (E, E)‐2,4‐heptadienal, which may be related to linoleic and linolenic acid lipid oxidation. This study contributes to a better understanding of Liupao tea and the impact of baking treatment on improving Liupao tea quality.

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“…These methods, however, are fraught with issues of subjective variability. Meanwhile, conventional chemical analysis presents its own set of challenges, including laborious procedures, time consumption and environmental unfriendliness 6,7 . This necessitates the development of expeditious, convenient and precise alternatives for tea identification.…”

Section: Introductionmentioning

confidence: 99%

Classification of oolong tea varieties based on computer vision and convolutional neural networks

Zhu,

Chen,

Yin

et al. 2023

J Sci Food Agric

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BackgroundIn the contemporary food industry, accurate and rapid differentiation of oolong tea varieties holds paramount importance for traceability and quality control. However, achieving this remains a formidable challenge. This study addresses this lacuna by employing machine learning algorithms—namely Support Vector Machines (SVM) and Convolutional Neural Networks (CNNs)—alongside computer vision techniques for the automated classification of oolong tea leaves based on visual attributes.ResultsAn array of 13 distinct characteristics, encompassing color and texture, were identified from five unique oolong tea varieties. To fortify the robustness of the predictive models, data augmentation and image cropping methods were employed. A comparative analysis of SVM and CNN‐based models revealed that the ResNet50 model achieved a high Top1 accuracy rate exceeding 93%. This robust performance substantiates the efficacy of the implemented methodology for rapid and precise oolong tea classification.ConclusionThe study elucidates that the integration of computer vision with machine learning algorithms constitutes a promising, non‐invasive approach for the quick and accurate categorization of oolong tea varieties. The findings have significant ramifications for process monitoring, quality assurance, authenticity validation, and adulteration detection within the tea industry.This article is protected by copyright. All rights reserved.

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Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

Cited by 26 publications

References 29 publications

The effect of instant tea on the aroma of duck meat

The effect of instant tea on the aroma of duck meat

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Classification of oolong tea varieties based on computer vision and convolutional neural networks

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