Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

Xuexue, Zheng; Xia, Hong; Jin, Youlan; Chao, Wang; Z, Liu; Huang, Jianan; Qin, Li

doi:10.1016/j.fochx.2022.100248

Cited by 24 publications

(18 citation statements)

References 37 publications

(77 reference statements)

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“…Although the content of geraniol is relatively high in white tea in this study, it is much lower than that reported in DHT 20 . α‐Terpineol, 1‐octen‐3‐ol, cedrol and nerolidol also contribute to the formation of tea aroma, which has been reported in the study of Fu brick tea 43 . Among them, the content of 1‐octen‐3‐ol (27.41 μg/kg), cedrol (64.44 μg/kg) and nerolidol (72.32 μg/kg) in Fu brick tea were lower than those in white tea in this study, while the content of α‐terpineol (68.35 μg/kg) in Fu brick tea was slightly higher than that of white tea.…”

Section: Resultscontrasting

confidence: 58%

“…20 ⊍-Terpineol, 1-octen-3-ol, cedrol and nerolidol also contribute to the formation of tea aroma, which has been reported in the study of Fu brick tea. 43 Among them, the content of 1-octen-3-ol (27.41 μg/kg), cedrol (64.44 μg/kg) and nerolidol (72.32 μg/kg) in Fu brick tea were lower than those in white tea in this study, while the content of ⊍-terpineol (68.35 μg/kg) in Fu brick tea was slightly higher than that of white tea. Additionally, the contents of phenylacetaldehyde and safranal were determined in white tea in this study and they were lower than those (phenylacetaldehyde 1018.11 μg/kg and safranal 637.90 μg/kg) reported in Zhangzhou white tea.…”

Section: Quantitative Analysis Of Volatile Compoundscontrasting

confidence: 49%

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The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

Sun

Wang

et al. 2023

J Sci Food Agric

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BackgroundWhite tea has become more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma‐active compounds of white tea during the aging process are still unclear. Thus, the key aroma‐active compounds of white tea during the aging process were investigated using gas chromatography‐time‐of‐flight‐mass spectrometry (GC‐TOF‐MS) and gas chromatography‐olfactometry (GC‐O) combined with sensory‐directed flavor analysis.ResultsA total of 127 volatile compounds were identified from white tea samples with different aging years by GC‐TOF‐MS. Fifty‐eight aroma‐active compounds were then determined by GC‐O, and 19 of them were further selected as the key aroma‐active compounds based on modified frequency (MF) and odor activity value (OAV).ConclusionAroma recombination and omission testing confirmed that 1‐octen‐3‐ol, linalool, phenethyl alcohol, geraniol, (E)‐β‐ionone, α‐ionone, hexanal, phenylacetaldehyde, nonanal, (E, Z)‐(2,6)‐nonadienal, safranal, γ‐nonalactone and 2‐amylfuran were the common key aroma‐active compounds to all samples. Cedrol, linalool oxide II and methyl salicylate were confirmed peculiar in new white tea, while β‐damascenone and jasmone were peculiar in aged white tea. This work will offer support for further studies on the material basis of flavor formation of white tea. © 2023 Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 58%

Section: Quantitative Analysis Of Volatile Compoundscontrasting

confidence: 49%

The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

Sun

Wang

et al. 2023

J Sci Food Agric

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“… ‡ OT: odour threshold in water were obtained from: a (Joshi & Gulati, 2015); b (van Gemert, 2011); c (Deng et al ., 2021); d (Li et al ., 2022); e (Xuexue et al ., 2022); f (Pang et al ., 2019). …”

Section: Resultsmentioning

confidence: 99%

“…8, 9, 12, 16, 18) according to references(Deng et al, 2021;Ma et al, 2021;Zhu et al, 2021;Li et al, 2022). ‡ OT: odour threshold in water were obtained from: a(Joshi & Gulati, 2015); b (van Gemert, 2011); c(Deng et al, 2021); d(Li et al, 2022); e(Xuexue et al, 2022); f(Pang et al, 2019).Ó 2023 Institute of Food, Science and Technology (IFSTTF).…”

mentioning

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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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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“…Fungal-flowery aroma has been considered to be a composite aroma which is comprised of minty, flowery and woody aromas; linalool, acetophenone, and methyl salicylate are the key odorants of flowery and minty aromas, and cedrol is the key odorant of woody aroma . The volatiles of different fu brick teas have been analyzed by headspace solid-phase microextraction (HS-SPME)/gas chromatography–mass spectrometry/olfactometry (GC-MS/O), and the results indicate that cedrol, 3,4-dimethoxytoluene, and thymol are the key odorants of “stale-fungal” aroma; geraniol, phenylacetaldehyde, and α -terpineol are the key odorants of “fresh-fungal” aroma; and (E) -2-octenal, dodecanal, and heptanal are the key odorants of “fermentation-fungal” aroma. , …”

Section: Introductionmentioning

confidence: 99%

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Shen,

Zhang,

Sun

et al. 2023

J. Agric. Food Chem.

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Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography–mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.

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Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

Cited by 24 publications

References 37 publications

The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

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

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

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