Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea

Ren, Yiyu; Hou, Yan; Granato, Daniel; Zha, Minyu; Xu, Wen; Liang, Zhang

doi:10.1016/j.jfca.2022.104387

Cited by 20 publications

(5 citation statements)

References 28 publications

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“…Here, benzaldehyde is produced through the deamination of amino acids by aminotransferase [28]. Interestingly, a majority of the third group of volatile compounds decreased in 5 years of storage (T5), which is consistent with a previous study indicating that five years of storage is a significant turning point [29]. Moreover, most of the third group of volatile compounds contributes to the floral and fruity aroma.…”

Section: Dynamic Changes In Different Compounds During Storagesupporting

confidence: 90%

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

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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.

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Section: Dynamic Changes In Different Compounds During Storagesupporting

confidence: 90%

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

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show abstract

“…Liu et al, 2023). Interestingly, a majority of the third group of volatile compounds decreased in 5 years of storage (T5), which is consistent with a previous study indicating that ve years of storage is a signi cant turning point (Ren et al, 2022). Moreover, most of the third group of volatile compounds contribute to the oral and fruity aroma.…”

Section: Dynamic Changes Of Different Compounds During Storagesupporting

confidence: 89%

Investigation on the volatiles and aromatic characteristic of Raw Pu-erh tea with different storage durations by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and odor activity value analysis

Guo

Guan

et al. 2023

Preprint

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Volatile constituents are critical to the flavor of tea, but the changes of them in Raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes of RAPT 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 integration of odor activity value, aroma characteristic influence value and multivariate statistical. The results revealed that RAPT highlighted a distinct floral and fruity aroma profile after storage for approximately 3 - 4 years. Furthermore, a notable shift in aroma was observed after 5 and 10 years of storage. According to the odor activity value (≥ 100), eight volatile compounds were revealed as the key compounds to the aroma of RAPT during storage. These compounds include linalool, α-terpineol, geraniol, trans-𝛽-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. The findings of this study offer a scientific foundation and valuable insights for understanding the quality of RAPT during storage.

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“…Total amount of flavones was determined by a similar method as described by Ren et al 32 with minor modifications. Briefly, 0.1 mL aqueous solution of the BT cream or supernatant was diluted to 5 mL with 50% ethanol (v/v) and subsequently mixed with 0.3 mL of 5% sodium nitrite.…”

Section: Methodsmentioning

confidence: 99%

Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

Qin

Lian

et al. 2022

Food Funct.

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Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea

Cited by 20 publications

References 28 publications

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

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

Investigation on the volatiles and aromatic characteristic of Raw Pu-erh tea with different storage durations by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and odor activity value analysis

Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

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