Formation of aroma characteristics driven by volatile components during long-term storage of An tea

Shen, Shanshan; Wu, Huiting; Li, Tiehan; Sun, Hongbin; Wang, Yujie; Ning, Jingming

doi:10.1016/j.foodchem.2023.135487

Cited by 36 publications

(10 citation statements)

References 38 publications

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“…There were eight odorants with FD values greater than or equal to 256 in the FT, including (E) -furanoid linalool oxide (woody, flowery; 256), (Z) -furanoid linalool oxide (woody, flowery; 256), α -terpineol (flowery, sweet; 256), methyl salicylate (mint-like; 256), γ -octalactone (coconut-like, 256), 4-methoxybenzaldehyde (woody, hawthorn; 512), coumarin (woodruff-like; 512), and unknown 5 (roasty; 256). Linalool oxides are present in tea leaves in the form of primeverosides, which can be released by specific enzymes (primeverosidases) during processing. , Linalool oxides have been identified as key volatile compounds in pu-erh tea and tea with woody and flowery aromas. , There were five odorants with FD values greater than or equal to 256 in the UFT, including unknown 4 (sweet; 256), unknown 9 (flowery; 256), unknown 11 (herbal; 256), unknown 12 (sweet; 256), and coumarin (woodruff-like; 256). There were many of the same compounds with high odor activity in both samples of GF and FT, which were dominated by flowery, sweet, and minty aromas.…”

Section: Resultsmentioning

confidence: 99%

“…20,21 Linalool oxides have been identified as key volatile compounds in pu-erh tea and tea with woody and flowery aromas. 21,22 There were five odorants with FD values greater than or equal to 256 in the UFT, including unknown 4 (sweet; 256), unknown 9 (flowery; 256), unknown 11 (herbal; 256), unknown 12 (sweet; 256), and coumarin (woodruff-like; 256). There were many of the same compounds with high odor activity in both samples of GF and FT, which were dominated by flowery, sweet, and minty aromas.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Shen,

Zhang,

Sun

et al. 2023

J. Agric. Food Chem.

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Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography–mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Shen,

Zhang,

Sun

et al. 2023

J. Agric. Food Chem.

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“…In the previous study, the content of jasmone (jasmine) in tea was significantly affected by the different altitudes and seasons, at high altitudes with short sunshine hours and weak intensity, the content of jasmone in autumn tea is higher than that at low altitudes and summer [ 44 ], which is consistent with our study. Damasone, which has a flowery and fried potatoes aroma, was found to be the main contributor to the most to the aroma of Keemun black tea [ 45 ], and there is a downward trend with the increase in storage time in An tea [ 46 ]. 2-decane, which has a floral and citrus aroma, was found to be a characteristic volatile metabolite of beef bouillons.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea

Zhang,

Zhou,

Zhang

et al. 2023

Plants

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Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs.

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“…The volatile compounds in steamed green tea from different cultivars and harvest seasons were qualitatively analyzed by matching reference standards in the National Institute of Standards and Technology (NIST 11.L) to retention index (RI, determined by n-alkane C4-C43), and combining with the related literature on tea volatile compounds ( Li et al, 2024 ; Shimoda et al, 1995 ). Using methods recommended by Shen et al (2023) and He et al (2023) , the identified volatile compounds were semi-quantified using ethyl caprate as an internal standard. The formula was as follows:

…”

Section: Methodsmentioning

confidence: 99%

Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas

Mi,

Han,

Wang

et al. 2024

Food Chemistry: X

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Formation of aroma characteristics driven by volatile components during long-term storage of An tea

Cited by 36 publications

References 38 publications

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea

Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas

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