Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

Nie, Cong-ning; Gao, Yuan; Du, Xiaomei; Bian, Jin‐lin; Li, Hui; Xiang, Zhang; Wang, Cong-ming; Li, Shun-yu

doi:10.1038/s41598-020-72495-5

Cited by 27 publications

(17 citation statements)

References 30 publications

(24 reference statements)

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“…One of these compounds was the alcohol 3-hexen-1-ol, which was isolated by green extraction. This component is known to be one of the most important in the composition of VCs [ 39 ]. This species is often used in herbal tea, so the presence of 3-hexen-1-ol was expected as this compound is widely found in fresh tea leaves [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

“…This component is known to be one of the most important in the composition of VCs [ 39 ]. This species is often used in herbal tea, so the presence of 3-hexen-1-ol was expected as this compound is widely found in fresh tea leaves [ 39 ]. With this study on free VCs, we have increased our knowledge of the specialized metabolites that form the basis for further biological research.…”

Section: Discussionmentioning

confidence: 99%

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Hydrodistillation and Microwave Extraction of Volatile Compounds: Comparing Data for Twenty-One Veronica Species from Different Habitats

Dunkić

Nazlić

Ruščić

et al. 2022

Plants

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Free volatile compounds were isolated from 21 Croatian Veronica species studied by hydrodistillation (HD) and microwave extraction (ME) and analyzed by gas chromatography coupled with mass spectrometry. Principal Component Analysis (PCA) distinguished some clusters based on the relative proportion of major compounds, such as hexadecanoic acid, hexahydrofarnesyl acetone, phytol, E-caryophyllene, and caryophyllene oxide, which were identified in all species studied by both isolation methods. In addition to these compounds, germacrene D, δ-selinene, and eicosane were also identified in five samples from dry habitats isolated using ME. Allo-aromadendrene and β-ionone are particularly abundant in five species from wet habitats isolated by both methods. The peculiarities of Veronica species from moderate habitats isolated with HD are benzene acetaldehyde, n-nonanal, and the identification of significant compounds from the hydrocarbon class, while the peculiarity of ME is (E)-β-damascenone. In this article, we present new results on the phytochemical characterization of Veronica species from different habitats. The biological potential of these compounds should be further investigated for a better understanding and utilization of the specialized plant metabolites.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Hydrodistillation and Microwave Extraction of Volatile Compounds: Comparing Data for Twenty-One Veronica Species from Different Habitats

Dunkić

Nazlić

Ruščić

et al. 2022

Plants

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show abstract

“…The highest levels were found in CT (4.2%) and CVM (6.8%); Table S1 represented ( Z )-3-hexen-1-ol (P6) and 3-hexen-1-ol isomer (P9) as major peaks. ( Z )-3-Hexen-1-ol is an aroma compound that imparts a green-grassy odor of freshly cut leaves, recognized as the main fragrant in green tea [ 31 ]. However, for commercial products, including CP-1 and CP-3, alcohols accounted for 53 and 55%, respectively, represented by P6 and P9.…”

Section: Resultsmentioning

confidence: 99%

Comparative Metabolite Profiling and Fingerprinting of Medicinal Cinnamon Bark and Its Commercial Preparations via a Multiplex Approach of GC–MS, UV, and NMR Techniques

et al. 2022

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Various species of cinnamon (Cinnamomum sp.) are consumed as traditional medicine and popular spice worldwide. The current research aimed to provide the first comparative metabolomics study in nine cinnamon drugs and their different commercial preparations based on three analytical platforms, i.e., solid-phase microextraction coupled to gas chromatography–mass spectrometry method (SPME/GC–MS), nuclear magnetic resonance (NMR), and ultraviolet-visible spectrophotometry (UV/Vis) targeting its metabolome. SPME/GC–MS of cinnamon aroma compounds showed a total of 126 peaks, where (E)-cinnamaldehyde was the major volatile detected at 4.2–60.9% and 6.3–64.5% in authenticated and commercial preparations, respectively. Asides, modeling of the GC/MS dataset could relate the commercial products CP-1 and CP-3 to C. cassia attributed to their higher coumarin and low (E)-cinnamaldehyde content. In contrast, NMR fingerprinting identified (E)-methoxy cinnamaldehyde and coumarin as alternative markers for C. verum and C. iners, respectively. Additionally, quantitative NMR (qNMR) standardized cinnamon extracts based on major metabolites. UV/Vis showed to be of low discrimination power, but its orthogonal projections to latent structures discriminant analysis (OPLS-DA) S-plot showed that C. iners was more abundant in cinnamic acid compared to other samples. Results of this study provide potential insights into cinnamon drugs QC analysis and identify alternative markers for their discrimination.

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“…For example, β-ionone has a combination of woody, floral and burnt odors [ 28 , 29 ]. ( E )-3-Hexen-1-ol has a strong green odor with light fruity odor [ 26 , 30 , 31 ], while β-cyclocitral has a strong fruity odor with light green and woody odors [ 17 , 32 ]. After the OVA-splitting process, the odor characteristic of each tea sample was clarified ( Table 1 , Table 2 , Table 3 , Table 4 and Table 5 ).…”

Section: Resultsmentioning

confidence: 99%

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

Wang

Lin

et al. 2022

Foods

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Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-flavor tea with highlight green accompanied by fruity, woody and fatty odors; oolong tea was strong-flavor tea with fruity and fatty accompanied by woody, floral and green odors; red tea was strong-flavor tea with highlight fruity accompanied by woody, green and floral odors; white tea was a light-flavor tea with floral, woody and green odors; and dark tea was light-flavor tea with woody and floral notes accompanied by fatty and green odors. These results fitted perfectly with the people’s consensus on these teas, and proved that the OAV-splitting method is feasible to evaluate the aroma intensity and odor characteristics of tea aroma. We suggest that the digital evaluation of tea aroma can facilitate people’s communication.

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Characterization of the effect of cis-3-hexen-1-ol on green tea aroma

Cited by 27 publications

References 30 publications

Hydrodistillation and Microwave Extraction of Volatile Compounds: Comparing Data for Twenty-One Veronica Species from Different Habitats

Hydrodistillation and Microwave Extraction of Volatile Compounds: Comparing Data for Twenty-One Veronica Species from Different Habitats

Comparative Metabolite Profiling and Fingerprinting of Medicinal Cinnamon Bark and Its Commercial Preparations via a Multiplex Approach of GC–MS, UV, and NMR Techniques

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

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