Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value

Li, Yuanda; Wu, Ting; Deng, Xiujuan; Tian, Dean; Ma, Chao; Wang, Xinyu; Li, Yali; Zhou, Hongjie

doi:10.1016/j.lwt.2023.114467

Cited by 24 publications

(7 citation statements)

References 19 publications

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“…Additionally, 38 differential metabolites with variable importance in projection (VIP) > 1 and p < 0.05 were screened using OPLS-DA analysis, and the content variation in each substance is shown in Figure 6 A. Odor activity value (OAV) is widely used to assess the contribution of aroma compounds to aroma quality [ 40 ]. In this study, we also calculated the OAV value for each substance based on the odor thresholds reported in the literature and identified 25 aroma substances with OAV > 1, which are considered to contribute significantly to the overall aroma profile.…”

Section: Resultsmentioning

confidence: 99%

Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics

Wu,

Jiao,

Jiang

et al. 2023

Foods

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In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed higher sensory quality scores for the black tea in S69–S66, due to better freshness, sweeter taste, and a sweet and even floral and fruity aroma. Additionally, 65 non-volatile components were identified using Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF/MS). Among them, the content increase of amino acids and theaflavins was found to promote the freshness and sweetness of black tea. The aroma of tea was analyzed using combined Solvent Assisted Flavor Evaporation-Gas Chromatography-Mass Spectrometry (SAFE-GC-MS) and Headspace-Solid Phase Micro Extract-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and 180 volatiles were identified, including 38 variable importance in projection (VIP) > 1 (p < 0.05) and 25 Odor Activity Value (OAV) > 1 volatiles. Statistical analysis revealed 11 volatiles as potential major aroma differential metabolites in black tea with a different sun withering degree, such as volatile terpenoids (linalool, geraniol, (E)-citral, and β-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and β-damascenone), and fatty-acid-derived volatiles ((Z)-3-hexen-1-ol and (E)-2-hexenal). Among them, volatile terpenoids and amino acid derived volatiles mainly contributed to the floral and fruity aroma quality of sun-withered black tea.

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Section: Resultsmentioning

confidence: 99%

Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics

Wu,

Jiao,

Jiang

et al. 2023

Foods

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“…Alcohols usually have floral, sweet, and fruity aromas, which are the most critical contributor to the formation of white tea aromas [ 52 ]. Cedrol (woody, stale), identified as the main aromatic compound in aged white tea and Pu’er tea [ 53 , 54 ], showed the levels of LWTs were twice that of PWTs in almost all groups, which may be one of the reasons why LWTs have a higher woody aroma than PWTs.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea

Zhang,

Zhou,

Zhang

et al. 2023

Plants

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Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs.

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“…Methyl salicylate had the highest score (6.83), followed by 1-(2-pyridinyl)-ethanone(4.31), which has a nutty and popcorn-like aroma, and by 2H-pyran-2-one,tetrahydro-6-methyl(4.05), which has a burn-like aroma. Methyl salicylate thus plays an important role both in JBT and FBT, as well as in other processed teas such as white tea [28] and oolong tea [29]. This compound also contributes to the clean and fresh fragrance.…”

Section: Pca and Pls-da Analyses For The Potential Key Compounds (Vip)mentioning

confidence: 99%

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

Zhou

Zhang

et al. 2023

Foods

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A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography–mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography–olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.

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Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value

Cited by 24 publications

References 19 publications

Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics

Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics

Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

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