Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

Huang, Jianan; Huang, Jing; Wu, Wenliang; Tong, Tong; Liu, Shujuan; Zhou, Ling-Yun; Z, Liu; Yin, Xia

doi:10.1016/j.lwt.2022.113656

Cited by 50 publications

(33 citation statements)

References 16 publications

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“…Zhu et al 20 found that the quality of white tea improved with the prolongation of storage time, and the key compounds that determined the quality of white tea were esters and terpenoids, which could be used as the main evaluation indicators of white tea quality. Many scholars also believed that the intensity of aroma in tea was significantly correlated with the content of terpenoids, alcohols and esters in tea, and the higher the content, the higher the quality 21–23 . In this study, it was also found that with the extension of tea processing, the content of terpenoids, alcohols and esters in tea leaves showed an increasing trend and their proportion in the volatile compounds also showed an increasing trend.…”

Section: Resultssupporting

confidence: 58%

Digital evaluation of tea aroma intensity and odor characteristics changes during processing

Wang

Hong

et al. 2023

JSFA Reports

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Background: Huangjingui (Camellia sinensis)，a kind of oolong tea, is native to Anxi County, Fujian Province, China, and is a national tea tree species. Tea processing is the key link in the formation of its aroma characteristics, and it is important to analyze the influence of each processing process on the aroma intensity and odor characteristics of tea, in order to optimize the tea processing process and improve the quality of tea. Results:The processing process favored the accumulation of volatile compounds in oolong tea, as evidenced by the increase in their content from 9.793 to 123.052 μg/kg, of which the highest content was mainly in terpenoids, alcohols and esters substances.The aroma formation of oolong tea was mainly composed of 14 key compounds, among which the most critical compounds were four substances such as geraniol, α-pinene, methyl salicylate and trans-β-ionone. The typical odor characteristics of oolong tea were floral and wood, among which the formation of floral odor mainly came from geraniol and methyl salicylate, and the formation of wood odor characteristics mainly came from α-pinene and trans-β-ionone. Further analysis showed that the aroma quality of oolong tea could be improved by focusing on key processes such as fermentation and kneading during the processing of oolong tea. Conclusion:The processing was conducive to the accumulation of aroma compounds of oolong tea, improving the aroma intensity of tea leaves and forming the unique floral and wood odor characteristics of oolong tea.

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Section: Resultssupporting

confidence: 58%

Digital evaluation of tea aroma intensity and odor characteristics changes during processing

Wang

Hong

et al. 2023

JSFA Reports

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“…When some key compounds are missing, the overall aroma characteristics of tea are significantly affected, and this has been verified in scented teas [ 6 ]. The compounds that are essential for the formation of aroma characteristics of tea are termed key aroma components [ 11 ]. The concept of odor activity value (OAV) was proposed by Patton and Josephson [ 12 ], and it is defined as the ratio of the content of an aroma compound to the threshold of the compound.…”

Section: Introductionmentioning

confidence: 99%

“…The concept of odor activity value (OAV) was proposed by Patton and Josephson [ 12 ], and it is defined as the ratio of the content of an aroma compound to the threshold of the compound. Normally, when OAV > 1, the compound has a significant contribution to the overall aroma characteristics [ 11 ]. The overall aroma characteristics of food are related to the content of the individual compounds that make up the food, as well as the threshold of the compound [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…Normally, when OAV > 1, the compound has a significant contribution to the overall aroma characteristics [ 11 ]. The overall aroma characteristics of food are related to the content of the individual compounds that make up the food, as well as the threshold of the compound [ 10 , 11 , 12 ]. The OAV method is an important strategy for screening key aroma components in foods, and it has been used for the analysis of cheese, french fries, rice wine, and tobacco [ 13 , 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

Wang

Lin

et al. 2022

Foods

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Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-flavor tea with highlight green accompanied by fruity, woody and fatty odors; oolong tea was strong-flavor tea with fruity and fatty accompanied by woody, floral and green odors; red tea was strong-flavor tea with highlight fruity accompanied by woody, green and floral odors; white tea was a light-flavor tea with floral, woody and green odors; and dark tea was light-flavor tea with woody and floral notes accompanied by fatty and green odors. These results fitted perfectly with the people’s consensus on these teas, and proved that the OAV-splitting method is feasible to evaluate the aroma intensity and odor characteristics of tea aroma. We suggest that the digital evaluation of tea aroma can facilitate people’s communication.

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“…Tea is one of the most popular non-alcoholic beverages worldwide, and is divided into six major categories, i.e., green tea, oolong tea, yellow tea, white tea, dark tea and black tea, according to their different processing procedures [ 1 ]. Among them, black tea is the most widely produced and consumed tea globally, accounting for more than 70% of total tea productions [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Multiscale Mechanical Pulverization on the Physicochemical and Functional Properties of Black Tea

Zhang

Xiao

Han

2022

Foods

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Black tea leaves were pulverized at an organ-scale (~mm), tissue-scale (500–100 μm) and cell-scale (<50–10 μm) to investigate their physicochemical and functional properties. The results showed that cell-scale powders exhibited a bright brown color compared with organ- or tissue-scale powders with the highest total color difference (∆E) of 39.63 and an L value of 55.78. There was no obvious difference in the oil-holding capacity (OHC) of the organ- and tissue-scale powders (3.71–3.74 g/g), while the OHC increased significantly to 4.08 g/g in cell-scale powders. The soluble dietary fiber (SDF) content of cell-scale powders increased remarkably to 10.41%, indicating a potential application as a high-SDF food. Further, cell-scale pulverization of black tea enhanced its DPPH scavenging activity and ferric-ion-reducing antioxidant power (FRAP). However, the polyphenol content (13.18–13.88%) and the protein content (27.63–28.09%), as well as the Pb2+ adsorption capacity (1.97–1.99 mg/g) were not affected by multiscale pulverizations. The mean particle size (D50) correlated linearly with tap density (TD), color parameters of L and b, SDF content, DPPH scavenging activity and FRAP. The results indicate that black tea powders pulverized at a cell-scale can be used as a soluble fiber-rich functional food additive with a bright color, enhanced OHC and antioxidant capacity.

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Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis

Cited by 50 publications

References 16 publications

Digital evaluation of tea aroma intensity and odor characteristics changes during processing

Digital evaluation of tea aroma intensity and odor characteristics changes during processing

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

Effects of Multiscale Mechanical Pulverization on the Physicochemical and Functional Properties of Black Tea

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