Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

Ma, Chengying; Li, Junxing; Chen, Wei; Wang, Wenwen; Qi, Dandan; Shi, Pang; Miao, Aiqing

doi:10.1016/j.foodres.2018.03.052

Cited by 81 publications

(53 citation statements)

References 28 publications

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“…However, because the withering is not a drastic changing of temperature or mechanical disruption, so most of the VOCs are stable during the withering stage. Similar results were also obtained by comparing the VOCs of tea before and after the withering step to manufacture oolong tea (Ma et al., ). If the turn‐over treatment is at intervals conducted during withering, VOCs based on amino acids and carotenoids may be increased, such as cis ‐jasmone (Kobayashi et al., ).…”

Section: Tea Chemistrysupporting

confidence: 82%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

363

237

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Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

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Section: Tea Chemistrysupporting

confidence: 82%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

363

237

View full text Add to dashboard Cite

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“…However, polyphenols can also contribute bitterness and astringency to tea, which may decrease quality from a flavor standpoint (Scott and Orians, 2018). In addition, the non-volatile and volatile metabolite profiles of tea changes with tea processing (Chengying et al, 2018;Jiang et al, 2019). So while our study shows that leafhopper herbivory has implications for finished tea quality, the exact effects of herbivore density and damage on taste, aroma, and health beneficial compounds have yet to be elucidated.…”

Section: Herbivory and Non-volatile Chemistrymentioning

confidence: 78%

Changes in Tea Plant Secondary Metabolite Profiles as a Function of Leafhopper Density and Damage

Scott

Wei

et al. 2020

Front. Plant Sci.

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“…Increasing evidences have shown that withering plays a predominant role in affecting the quality of white tea and oolong tea (Hu et al, 2018;Ma et al, 2018;Wang et al, 2019b). Similar to the effects of stress on tea plants, FL are also affected by various stresses during withering processing, including drought, high temperatures and UV/light radiation.…”

Section: Csc5-mtase and Csdmtase Genes Play Crucial Roles In Responsementioning

confidence: 99%

Genome-wide investigation and transcriptional analysis of cytosine-5 DNA methyltransferase and DNA demethylase gene families in tea plant (Camellia sinensis) under abiotic stress and withering processing

Zhu

Zhang

Zhou

et al. 2020

PeerJ

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DNA methylation is a highly conserved epigenetic modification involved in many biological processes, including growth and development, stress response, and secondary metabolism. In the plant kingdom, cytosine-5 DNA methyltransferase (C5-MTase) and DNA demethylase (dMTase) genes have been identified in some plant species. However, to the best of our knowledge, no investigator has focused on the identification and analysis of C5-MTase and dMTase genes in tea plants (Camellia sinensis) based on genome-wide levels. In this study, eight CsC5-MTases and four dMTases were identified in tea plants. These CsC5-MTase genes were divided into four subfamilies, including CsMET, CsCMT, CsDRM and CsDNMT2. The CsdMTase genes can be classified into CsROS, CsDME and CsDML. Based on conserved domain analysis of these genes, the gene loss and duplication events occurred during the evolution of CsC5-MTase and CsdMTase. Furthermore, multiple cis-acting elements were observed in the CsC5-MTase and CsdMTase, including light responsiveness, phytohormone responsiveness, stress responsiveness, and plant growth and development-related elements. Then, we investigated the transcript abundance of CsC5-MTase and CsdMTase under abiotic stress (cold and drought) and withering processing (white tea and oolong tea). Notably, most CsC5-MTases, except for CsCMT1 and CsCMT2, were significantly downregulated under abiotic stress, while the transcript abundance of all four CsdMTase genes was significantly induced. Similarly, the same transcript abundance of CsC5-MTase and CsdMTase was found during withering processing of white tea and oolong tea, respectively. In total, our findings will provide a basis for the roles of CsC5-MTase and CsdMTase in response to abiotic stress and the potential functions of these two gene families in affecting tea flavor during tea withering processing.

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Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

Cited by 81 publications

References 28 publications

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Changes in Tea Plant Secondary Metabolite Profiles as a Function of Leafhopper Density and Damage

Genome-wide investigation and transcriptional analysis of cytosine-5 DNA methyltransferase and DNA demethylase gene families in tea plant (Camellia sinensis) under abiotic stress and withering processing

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