Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS

Ma, Wanjun; Zhu, Yin; Ma, Shicheng; Shi, Jianxin; Yan, Han; Lin, Zhi; Lv, Haipeng

doi:10.1016/j.foodchem.2023.135739

Cited by 25 publications

(19 citation statements)

References 37 publications

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“…The alcohol's low boiling point means it may evaporate during the high‐temperature baking, reducing the amount of alcohol present (Wang et al ., 2023a). α‐Terpineol, which imparts a pine woody aroma, is a characteristic aroma compound of Liupao tea (Ma et al ., 2023). The increased content of α‐terpineol in HB contributes to the preservation of the original aroma of CX.…”

Section: Discussionmentioning

confidence: 99%

“…The process of transformation takes place through various pathways, which include non‐enzymatic degradation of carotenoids, lipid oxidation reactions, and the Maillard reaction (Ho et al ., 2015). Compared to green tea and oolong tea, Liupao tea undergoes a prolonged process of microbial fermentation and ageing, resulting in a compromised aroma and the presence of a musty odour (Ma et al ., 2023). If Liupao tea undergoes hot processing, could its aroma be enhanced while reducing the musty odour?…”

Section: Introductionmentioning

confidence: 99%

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Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Wei

Zhou

Huang

et al. 2023

Int J of Food Sci Tech

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SummaryBaking treatment is commonly used to improve the aroma and taste of tea but its effects on Liupao tea are unknown. The quality, nonvolatile and volatile compounds of the stale‐aroma type Liupao tea (CX) and its baked tea (HB) were investigated. After baking, the bitterness and aftertaste‐bitterness of the tea infusion were reduced, the aroma of grass was increased, and the stale was weakened. Caffeine, (‐)‐epigallocatechin, (‐)‐epigallocatechin gallate, (‐)‐epicatechin gallate, and gallic acid content decreased significantly. Significant lipid content down‐regulation was observed in the differential metabolites, but phosphatidylcholines accumulated after baking. According to GC‐MS, the reduction of methoxy compound content after baking was critical in the reduction of CX stale aroma. HB newly generated 2,4‐decadienal and (E, E)‐2,4‐heptadienal, which may be related to linoleic and linolenic acid lipid oxidation. This study contributes to a better understanding of Liupao tea and the impact of baking treatment on improving Liupao tea quality.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Wei

Zhou

Huang

et al. 2023

Int J of Food Sci Tech

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“…Steamed fermentation is highly efficient and contributes to eliminating miscellaneous microbes, ensuring a pure aroma after double steaming at 100°C. However, LBT produced by steamed fermentation often presents a pungent smell and shallow color, lacking the luster and brightness, which may be attributed to the insufficient fermentation and the high reaction temperature (Ma, Ma et al., 2020). Besides, controlling the transformation degree of chemicals at high temperatures is incredibly challenging.…”

Section: Process Technologymentioning

confidence: 99%

“…Additionally, the contents of dihydroactinidiolide, 6,10‐dimethylundeca‐5,9‐dien‐2‐one, ( E , E )‐2,4‐decadienal, and linalool oxide IV were relatively high in LBT and Fu brick tea (Lv et al., 2017). Alkanes, produced by the lipid metabolism of microorganisms, significantly increase after the post‐fermentation of LBT while having no scent (Ma et al., 2023). By contrast, some volatile components at low concentrations contribute to aroma characteristics by the virtue of low aroma thresholds, such as ( E , E )‐2,4‐decadienal and octanal (Mu et al., 2017).…”

Section: Chemical Profilesmentioning

confidence: 99%

“…Numerous chemicals in LBT undergo transformations under the influence of heat, moisture, and microorganisms, ultimately sculpting the unparalleled sensory traits and bioactivities. For example, the exclusive areca‐like aroma generates from the combination of naphthalene and derivatives, pulegone, methyl salicylate, and methyl benzoate with fruity fragrance after 8–10 years of aging (Ma et al., 2023). Long‐term storage and dominant microorganisms in the “Golden flower,” respectively, contribute to the formation of aging flavor (1,2‐dimethoxy‐benzene, β‐cyclocitral, etc.)…”

Section: Introductionmentioning

confidence: 99%

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A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Feng,

Chen,

Song

et al. 2023

Comp Rev Food Sci Food Safe

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Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post‐fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.

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Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea

Jin,

Lian,

Chen

et al. 2023

Eur Food Res Technol

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Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS

Cited by 25 publications

References 37 publications

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea

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