Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Guo, Xiangyang; Ho, Chi‐Tang; Wan, Xiaochun; Zhu, Huaqun; Liu, Qiong; Wen, Zhen

doi:10.1016/j.foodchem.2020.128230

Cited by 158 publications

(112 citation statements)

References 36 publications

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“…A sensory analysis was performed according to Guo et al (2021) [ 36 ] with modifications. The lavender extracts and essential oil were prepared according to the methods mentioned above, and then each sample was subjected to a sensory test.…”

Section: Methodsmentioning

confidence: 99%

Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.

Guo

2020

Molecules

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Lavender and its products have excellent flavor properties. However, most studies focus on the aroma profiles of lavender essential oil (LEO). The volatiles in lavender extracts (LEs), either in volatile compositions or their odor characteristics, have rarely been reported. In this study, the odor characteristics of LEs and LEO were comprehensively investigated by gas chromatography-mass spectrometry (GC-MS), coupled with sensory evaluation and principal chemical analysis (PCA). In addition, the extraction conditions of lavender extracts from inflorescences of Lavandula angustifolia Mill. were optimized. Under the optimal conditions of extraction, twice with 95% edible ethanol as the solvent, the LEs tended to contain the higher intensity of characteristic floral, herbal and clove-like odors as well as higher scores of overall assessment and higher amounts of linalool, linalool oxides I and II, linalyl acetate, lavandulyl acetate and total volatiles than LEO. PCA analysis showed that there were significant differences on the odor characteristics between LEO and LEs. The LEO, which was produced by steam distillation with a yield of 2.21%, had the lower intensity of floral, clove-like, medicine-like, pine-like and hay notes, a lower score of overall assessment and lower levels of linalool oxides I and II, linalyl acetate, lavandulyl acetate and total volatiles compared with LEs, whereas the relative contents of linalool and camphor in LEO were significantly higher than that in LEs. Furthermore, the earthy, green and watery odors were only found in LEO. Concerning the odor characteristics and volatile compositions, the LEs had better odor properties than LEO. These results provided a theoretical basis for the industrial preparation of lavender-related products.

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Section: Methodsmentioning

confidence: 99%

Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.

Guo

2020

Molecules

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“…Among them, 'Naphthalene, 1,2,3,4-tetrahydro-1,6,8-trimethyl-' and '1,1,5-Trimethyl-1,2dihydronaphthalene' had the highest VIP values of 3.28 and 2.96, and increased from almost zero to around 1-3% with the rise of roasting degree in all the tea cultivar groups. Naphthalene derivatives were also found in the aroma of green tea, Liubao tea, panned and unpanned oolong tea from Taiwan, and large-leaf yellow tea, [31][32][33][34][35] and some of the ordor charastetistics of them are known. For example, 1,1,5-trimethyl-1,2dihydronaphthalene were reported to have oral scent.…”

Section: Volatile Analysismentioning

confidence: 99%

Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles

Liu

et al. 2021

RSC Adv.

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“…in Wuyi rock tea and Kangra orthodox black tea and has violet, raspberry, and floral characteristics. 18,19 α-Ionone contributes to the woody aroma in Fuzhuan teas and Pu'er tea. 20 Even though 6-methyl-5-hepten-2-one has been described by panelists as citrus (FD = 64), it can be ignored due to its low content in LAGP.…”

Section: Identification Of Aroma-active Compounds In Lagp By Se-spe-aedamentioning

confidence: 99%

“…2-Ethyl-3,5-dimethylpyrazine (FD = 256; roasted) confers a roasted-like aroma in roasted Wuyi rock tea and large-leaf yellow tea. 18,29 The chestnut-like aroma of Kamairi-cha and Longjing green tea has been attributed to pyrazines. 25,30 High temperatures and roasting are essential for the synthesis of pyrazines.…”

Section: Nitrogenous Compoundsmentioning

confidence: 99%

Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea

Xiao

Zheng

Xiao

et al. 2021

Flavour & Fragrance J

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Lu'an Guapian (LAGP) tea, produced in Lu'an, Anhui province, is among the ten most popular teas in China. 1 LAGP tea is the only tea produced in China that consists of tender leaves and has no tea buds or stems. Its production requires de-enzyming, shaping, first drying, second drying, and final drying (Figure 1). It is worth noting that the drying processes of LAGP, which are different from those of other green teas, contribute to the characteristic aroma and taste of the tea. 2 "Sensomics" was proposed by Schieberle and Hofmann to clarify key aroma compounds in many teas. 3 The characterization of aroma compounds in tea represents an analytical challenge due to the complex chemical composition of the matrix and the nature, amount, and sensitivity of the aroma compounds. 4 Extraction methods and advanced detection technology are important in the analysis of tea aroma compounds and affect the results of aroma compounds in tea. 5 The most common extraction methods of volatile compounds in tea include solvent-assisted flavor evaporation (SAFE), simultaneous distillation-extraction (SDE), solid-phase microextraction (SPME), and solid phase extraction (SPE). 6 Most volatile compounds in tea can be detected by GC-MS. Aroma-active compounds and their contributions cannot be not identified by GC-MS. 7 GC-O is an important tool for screening active compounds. When coupled with aroma extract dilution analysis (AEDA) and odor activity values (OAVs), GC-O allows researchers to determine compounds responsible for aroma and distinguish between aroma-active and non-aromaactive compounds. 8 Aroma is the most important quality indicator in LAGP. However, few studies have evaluated the aromatic properties of LAGP. Ruan et al studied the volatile compounds of LAGP for the

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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Cited by 158 publications

References 36 publications

Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.

Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill.

Chemical characterization of Wuyi rock tea with different roasting degrees and their discrimination based on volatile profiles

Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea

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