Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Katsuno, Tsuyoshi; Kasuga, Hisae; Kusano, Yumi; Yaguchi, Yoshihiro; Tomomura, Miho; Cui, Jilai; Yang, Ziyin; Baldermann, Susanne; Nakamura, Yoriyuki; Ohnishi, Toshiyuki; Mase, Nobuyuki; Watanabe, Naoharu

doi:10.1016/j.foodchem.2013.10.069

Cited by 72 publications

(55 citation statements)

References 22 publications

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“…The total amount of esters in the mistletoes and CKs were significantly different. Among the esters, methyl salicylate, contributing floral, fruity, and sweet characters (Katsuno et al, ), was frequently detected in black tea with high amount and provided a strong mint scent (Rawat et al, ). γ ‐Nonanolide was detected as one of the esters only in the mistletoes and was rarely found in teas, which imparted strong coconut flavor with 0.0097 mg/m 3 aroma threshold in water (Van Gemert, ).…”

Section: Resultsmentioning

confidence: 99%

“…Benzaldehyde was rarely found in as high of an amount in teas as in mistletoes, which was a key difference from teas. Aldehydes such as 2-heptenal and pentanal mainly came from oxidative degradation of amino acids and fatty acids (Rizzo, 2014), and they were important VFCs due to their low odor threshold (Selli & Cayhan, 2009 (Katsuno et al, 2014), was frequently detected in black tea with high amount and provided a strong mint scent (Rawat et al, 2007).…”

Section: Identification and Quantification Of The Vfcsmentioning

confidence: 99%

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Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Wang

Chen

Zhang

et al. 2019

Food Science & Nutrition

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Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid‐phase microextraction (HS‐SPME)/gas chromatography–mass spectrometry (GC–MS) and conventional methods. Sixty‐six volatile compounds belonging to different classes were identified by GC–MS. The ketones, alcohols, and aldehydes were the principal aroma groups in TM according to principle component analysis (PCA). The most abundant aroma components in TM included benzaldehyde (9.64%), geranylacetone (7.92%), epoxy‐β‐ionone (7.71%), β‐linalool (7.35%), methyl salicylate (6.96%), and hotrienol (6.14%), significantly higher than CKs (p < .05). The positive PC1 and PC2 in TM were correlated with benzaldehyde, hotrienol, methyl salicylate, and geranylacetone. The mistletoes could be differentiated from CKs due to the difference in aroma compounds. Clean and fresh, woody and nutty odor with minor floral scent was the characteristics of TM. Analysis of the nutritional components showed that contents of polyphenols and catechins in TM were at trace levels, significantly lower than CKs (p < .05). The total contents of polyphenols, amino acids, carbohydrates, and caffeine in TM were significantly lower from the total soluble solids (p < .05), indicating that there were still lots of compounds undetected in TM. The sensory test showed that the taste and aroma in TM can be accepted, which indicates TM could be developed into alternative tea drinks in the future.

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Section: Resultsmentioning

confidence: 99%

Section: Identification and Quantification Of The Vfcsmentioning

confidence: 99%

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Wang

Chen

Zhang

et al. 2019

Food Science & Nutrition

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“…As shown in the Figure 2B, the amount of Trp as well as increased during the manufacturing process of oolong tea, which was consistent with the previous observation. 30 However, the pattern of change in Trp was different from that of indole. The amount of Trp exhibited significant increment during the withering stage, whereas the amount of indole nearly steady.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 95%

“…Indole is able to be converted to either Trp or several oxygenated indoles (OXindoles), such as 4-hydroxy-(OX-indole 1), 5-hydroxy-(OXindole 2), and 6-hydroxy-indoles (OX-indole 3) in higher plants. 30 P450 enzymes are involved in the oxidation process of indole. 34 We therefore also monitored the changes in [ 15 N]Trp in tea leaves with cell disruption were much lower than those in tea leaf without cell disruption ( Figure 4C).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

Zeng

Zhou

Gui

et al. 2016

J. Agric. Food Chem.

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137

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Indole is a characteristic volatile constituent in oolong tea. Our previous study indicated that indole was mostly accumulated at the turn over stage of oolong tea manufacturing process. However, formation of indole in tea leaves remains unknown. In this study, one tryptophan synthase α-subunit (TSA) and three tryptophan synthase β-subunits (TSBs) from tea leaves were isolated, cloned, sequenced, and functionally characterized. Combination of CsTSA and CsTSB2 recombinant protein produced in Escherichia coli exhibited the ability of transformation from indole-3-glycerol phosphate to indole. CsTSB2 was highly expressed during the turn over process of oolong tea. Continuous mechanical damage, simulating the turn over process, significantly enhanced the expression level of CsTSB2 and amount of indole. These suggested that accumulation of indole in oolong tea was due to the activation of CsTSB2 by continuous wounding stress from the turn over process. Black teas contain much less indole, although wounding stress is also involved in the manufacturing process. Stable isotope labeling indicated that tea leaf cell disruption from the rolling process of black tea did not lead to the conversion of indole, but terminated the synthesis of indole. Our study provided evidence concerning formation of indole in tea leaves for the first time.

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“…Jasmone has been identified as an important fatty acid derivative of the jasmine-like aroma of semifermented teas. Jasmone and jasmine lactone also increased in the manufactured teas, providing a floral aromatic odor [18]. Indole also has a flower-like aroma at a very low concentration [19,20].…”

Section: Discussionmentioning

confidence: 98%

Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

Shi¹

2018

IJNFS

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FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.

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Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Cited by 72 publications

References 22 publications

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

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