Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content

Abstract

The characteristic aroma of Chinese black tea (BT) produced in summer usually lacks intensity and persistence, reducing consumer acceptance and market demand. Strobilanthes tonkinensis Lindau (STL) possesses excellent biological characteristics, making it a promising novel tea ingredient. We investigated the effects of different addition methods and concentrations for the novel additive STL on the sensory quality of BT. A 20:1500 g/g addition to rolled tea leaves was identified as the best BT with STL (BoS) treatment. We identified 141 volatile metabolites (VMs) for the first time in STL, with high alcohol, ester, ketone, enyne, alkyne, and alkane contents. Partial least-squares discriminant analysis distinguished the samples and revealed 28, 26, and 14 differential VMs in STL vs. BoS, BT vs. STL, and BT vs. BoS comparisons, respectively. Using a combination of Venn, multiple experiment viewer, and odor activity value analysis, 16 key differential VMs were identified. Compared to BT, the 1-octen-3-ol, 1-hexanol, 1-dodecanol, (E)-3-hexen-1-ol, phenylethyl alcohol, and 2-methoxy-3-(2-methylpropyl)-pyrazine contents in BoS were 394.7%, 53.6%, 34.1%, 24.4%, 9.9%, and 5.7% higher, respectively. BoS combined the aromatic properties of BT and STL into a sweet and glutinous rice flavor. The results provide theoretical support for future research and development of novel BT-based products.

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

“…OAV is the concentration of each volatile aroma substance analysed by GC–MS divided by the odor threshold value of the substance, with compounds with an OAV greater than 1 considered to be important odor active compounds. Odor threshold values were those reported in the literature ( Culleré et al, 2007 , Costa et al, 2016 , Hua et al, 2022 , Pino and Quijano, 2012 , Pino, 2012 , Ueno et al, 2006 , Xiao et al, 2019 , Yin et al, 2023 , Zhu and Xiao, 2018 , Zhu et al, 2018 , Zhu et al, 2018 , Zhu and Xiao, 2018 ). OC expressed the OAV of each volatile fragrance component as a relative ratio (%) to the total OAV.…”

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

“…The flavour compounds with p < 0.05 and an FC value greater than 2 were selected as differential metabolites [ 40 , 41 ]. The flavour metabolites of SJ changed markedly after fermentation, with seven significantly upregulated and two downregulated VOCs ( Figure 4 B).…”

Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques

“…It is noteworthy that this study has also identified two substances, namely 2-thiophenemethanethiol and pyrazine, 2-methoxy-3-(2-methylpropyl)-, which significantly contribute to the olfactory perception of tomato fruits. These substances are known to impart coffee and green flavors to tomatoes and have been established as the primary VOCs in sesame oil and black tea [56,57]. Currently, there is limited literature documenting the effects of these two substances on various horticultural crops, including tomatoes.…”