Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

Zhang, Hao; Feng, Jiao; Chen, Qianlian; Lin, Hetong; Zhou, Xiao‐Nong; Zhuang, Jiayun; Wang, Jin‐Yuan; Tan, Yinling; Sun, Zhuo; Wang, Yanfei; Yu, Bugui

doi:10.1016/j.fochx.2023.100710

Cited by 22 publications

(8 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Determination of CTLs flavor profile depends on VFCs with high OAV (odor activity value). OAV is the ratio of the mass concentration of VFCs to their sensory threshold (Hao et al 2023 ). A VFC is deemed to have a discernible impact on the flavor characteristics of CTLs when its OAV exceeds 1, and a VFC is considered to significantly contribute to the overall flavor profile of CTLs when its OAV exceeds 10 (Shao et al 2023 ).…”

Section: Resultsmentioning

confidence: 99%

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins

Wang,

Guo,

Zhang

et al. 2024

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

To elucidate the significant influence of microorganisms on geographically dependent flavor formation by analyzing microbial communities and volatile flavor compounds (VFCs) in cigar tobacco leaves (CTLs) obtained from China, Dominica, and Indonesia. Microbiome analysis revealed that the predominant bacteria in CTLs were Staphylococcus, Aerococcus, Pseudomonas, and Lactobacillus, while the predominant fungi were Aspergillus, Wallemia, and Sampaiozyma. The microbial communities of CTLs from different origins differed to some extent, and the diversity and abundance of bacteria were greater than fungi. Metabolomic analysis revealed that 64 VFCs were identified, mainly ketones, of which 23 VFCs could be utilized to identify the geographical origins of CTLs. Sixteen VFCs with OAV greater than 1, including cedrol, phenylacetaldehyde, damascone, beta-damascone, and beta-ionone, play important roles in shaping the flavor profile of CTLs from different origins. Combined with the correlation analysis, bacterial microorganisms were more closely related to key VFCs and favored a positive correlation. Bacillus, Vibrio, and Sphingomonas were the main flavor-related bacteria. The study demonstrated that the predominant microorganisms were essential for the formation of key flavor qualities in CTLs, which provided a theoretical reference for flavor control of CTLs by microbial technology. Key points • It is the high OAV VFCs that determine the flavor profile of CTLs. • The methylerythritol phosphate (MEP) pathway and the carotenoid synthesis pathway are key metabolic pathways for the formation of VFCs in CTLs. • Microbial interactions influence tobacco flavor, with bacterial microorganisms contributing more to the flavor formation of CTLs. Graphical Abstract

show abstract

Section: Resultsmentioning

confidence: 99%

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins

Wang,

Guo,

Zhang

et al. 2024

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“… 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

View full text Add to dashboard Cite

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.

show abstract

“…Heat map of differential volatile compounds in the samples of RAPT at various storage time points (relative content). References [36][37][38][39] are cited in Supplementary Materials.…”

Section: Supplementary Materialsmentioning

confidence: 99%

Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value

Guo,

Yu,

Liu

et al. 2023

Foods

View full text Add to dashboard Cite

Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography–mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3–4 years. A notable shift in aroma was observed after 3–4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV ≥ 100), eight key volatile compounds were identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. Combining OAV (≥100) and ACI (≥1), five compounds, namely linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage.

show abstract

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

Cited by 22 publications

References 38 publications

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins

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

Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value

Contact Info

Product

Resources

About