Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Huang, Wenjing; Fang, Shimao; Wang, Jing; Zhuo, Chao; Luo, Yanghe; Yu, Yanhua; Li, Luqing; Wang, Yujie; Deng, Wei‐Wei; Ning, Jingming

doi:10.1016/j.foodchem.2022.133549

Cited by 94 publications

(36 citation statements)

References 28 publications

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“…Secondly, it was found that geraniol, α‐pinene, methyl salicylate, and trans‐β‐ionone contributed the most to the formation of aroma in tea, and these four compounds already existed in the fresh leaves, and their contents gradually increased during the subsequent processing. Huang et al 28 found that geraniol was one of the key compounds in the formation of black tea aroma, and its content determines the intensity of black tea aroma. Xiao et al 29 found that the aroma of yellow tea was mainly formed by six compounds with OAV values greater than 1, including geraniol, α‐pinene, trans‐β‐ionone, etc.…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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

Wang

Hong

et al. 2023

JSFA Reports

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“…The formation of tea aroma characteristics was closely related to the types of volatile compounds, and there were certain differences in the volatile compounds that formed the aroma characteristics of different tea, thus forming the unique aroma of different tea. For example, the main compounds forming the aroma characteristics of black tea were geraniol and methyl salicylate, the content of which determined the aroma intensity of black tea ( Huang et al, 2022 , Niu et al, 2022 ), Geraniol and trans -β-Ionone were the main compounds that formed the aroma characteristics of yellow tea ( Xiao et al, 2022 ). Secondly, many scholars analyzing tea aroma compounds and found that geraniol, trans -β-Ionone, nerol, citronellol, benzeneacetalidol and trans -nerolidol were the main compounds responsible for tea aroma, but there were certain differences between different kinds of tea ( Li and Wang, 2020 , Ma et al, 2018 , Zhou et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Wang

Lin

et al. 2023

Food Chemistry: X

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“…They were the key aroma substances in CVHO, contributing to the sweet, grassy, and mushroom‐like flavors of CVHO. [ 43 ] Additionally, estragole, ( E,E )–2,4‐decadienal, eugenol hexanal, ( E )–2‐octenal, acetic acid, 3‐methyl‐butanal, and 1‐octen‐3‐one played a modifying role on the overall flavor of CVHO (0.1 ≤ rOAV < 1). [ 44 ] In CBHO, the main characteristic aromatic compounds were linalool, anethole, 1‐octen‐3‐ol, and estragole, and the modifying compounds were 3‐methyl‐1‐butanol, ( E )–2‐octenal, acetic acid, and 3‐methyl‐butanal.…”

Section: Resultsmentioning

confidence: 99%

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

Han

Wan

et al. 2023

Euro J Lipid Sci & Tech

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Hotpot is a distinctive dish of East Asian cuisine, especially in China. Herein, headspace-gas chromatography-mass spectrometry, headspace-gas chromatography-ion mobility spectrometry, and sensory evaluation are applied to compare the volatile organic compounds (VOCs) of four types of hotpot seasoning oils (HSOs) and establish their characteristic fingerprints. A total of 203 VOCs are detected by gas chromatography-mass spectrometry (GC-MS). Among them, linalool, anethole, and estragole contribute to the overall aroma of all four HSOs (relative odor activity value ≥ 0.1). Gas chromatography-ion mobility spectrometry (GC-IMS) results reveal that 77 VOCs are identified, comprising 19 terpenoids, 18 aldehydes, 14 alcohols, 13 esters, 6 ketones, 3 acids, 2 furans, 1 pyrazine, and 1 sulfide. Meanwhile, principal component analysis demonstrates that GC-IMS is an important tool for the rapid classification of hotpot seasonings. Finally, the sensory evaluation team concludes that the horse fat hotpot seasoning has promising development prospects. This study validates the applicability of GC-IMS and GC-MS for distinguishing VOCs in hotpots, and the findings provide a theoretical basis for flavor differentiation in HSOs. Practical Applications: Horse oil is significantly lower in cholesterol than butter, and thus possesses potential benefits for human health. This study provides a basis to produce horse oil hotpots and a reference for identifying the VOCs in HSOs.

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Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Cited by 94 publications

References 28 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

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS‐GC‐MS, HS‐GC‐IMS, and Sensory Evaluation

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