Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

Chen, Xiaohua; Chen, Dejing; Jiang, Hai; Sun, Hanwen; Zhang, Chen; Zhao, Hua; Li, Xinsheng; Yan, Fei; Chen, Chen; Xu, Zhimin

doi:10.1016/j.foodchem.2018.08.124

Cited by 100 publications

(70 citation statements)

References 31 publications

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“…2,6-Nonadienal, one of the main volatile compound in the FR, NA, and ORI cultivars, has also been found as the principal volatile compound in cucumber (Cucumis sativus L.) (Buescher & Buescher, 2001;Kemp, Knavel, & Stoltz, 1974;Schieberle, Ofner, & Grosch, 1990) and it is an important contributor to mango (Mangifera indica L.) aroma (Engel & Tressl, 1983;Pino & Mesa, 2006). Nonanol, which was also an important component in FR, NA, and ORI cultivars, was also detected in black tea (Camellia sinensis L.; Chen et al, 2019) and Arctium lappa L. leaf (Golbaz, Zarei, Garakani, & Mojab, 2018), but in lower concentrations. 1-Hexanol and 2-hexenal, the principal compounds in NO cultivar, were also found in tropical fruits such as guava (Psidium guajava L.; Nishimura, Yamaguchi, Mihara, & Shibamoto, 1989;Soares, Pereira, Maio Marques, & Monteiro, 2007) and kiwi (Actinidia chinensis Plach.…”

Section: Food Chemistrymentioning

confidence: 99%

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Andreu-Coll

Noguera-Artiaga

Carbonell‐Barrachina

et al. 2020

Journal of Food Science

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This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars.

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Section: Food Chemistrymentioning

confidence: 99%

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Andreu-Coll

Noguera-Artiaga

Carbonell‐Barrachina

et al. 2020

Journal of Food Science

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“…Among them, SDE combines the advantages of liquid/liquid and steam distillation-extraction, and is convenient, simple for extracting high boiling-point volatiles in thermal processed products such as fried foods and instant teas [7,8]. Aroma characteristic could be evaluated by sensory evaluation [4,[9][10][11] and instrument analysis such as GC-MS determination [8,9,12,13]. In addition, the aroma-active compounds could be determined with olfactometric techniques [14][15][16] and odor active value (OAV) analysis [10,11], as well as confirmation via aroma reconstruction and omission test [11,14,17].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the aroma-active compounds could be determined with olfactometric techniques [14][15][16] and odor active value (OAV) analysis [10,11], as well as confirmation via aroma reconstruction and omission test [11,14,17]. Volatile compounds with concentrations over thresholds could contribute to tea aroma with their respective odors [18], as well as their antagonism and synergism interactions [12]. Moreover, manufacturing processes of tea and instant tea have noticeable effects on volatile compounds and overall aroma profiles of tea products [19].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Jiang

Zhang

et al. 2020

Molecules

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The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

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“…Samples were collected in July 2018, and the tea leaves were immediately transported to the manufacture factory, the method for black tea manufacture was according to the general processing ( Figure 1A). Fresh tea leaves (plucking) were withered indoor at temperature about 25 • C for 10 h [28]. The withered tea leaves (withering) were then rolled 40 min using a roller (6CR-10, Fuyang Machinery Co. Ltd., Hangzhou, China) at room temperature.…”

Section: Plant Materials and Black Tea Manufacturingmentioning

confidence: 99%

Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

Chen

Zeng

Liao

et al. 2020

Foods

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Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentation in the black tea manufacturing process. The results showed that the concentrations of both protein and free amino acids decreased during fermentation. We also confirmed that proteins were broken down into free amino acids by artificially synthesized dipeptide benzyloxycarbonyl glutamyl-tyrosine (Z-Glu-Tyr). Metabolites of the amino acid metabolic pathway increased significantly during fermentation. Furthermore, we confirmed that free amino acids were degraded to volatile compounds in a tracer experiment with the isotope precursor. These results provide information that will help black tea manufacturers improve the quality of black tea.

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Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

Cited by 100 publications

References 31 publications

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

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