Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

Han, Zhuo-Xiao; Rana, Mohammad M.; Li, Guofeng; Gao, Ming‐Jun; Li, Daxiang; Wu, Fu-Guang; Li, Xinbao; Wan, Xiaochun; Shu, Wei

doi:10.1016/j.dib.2016.12.025

Cited by 14 publications

(7 citation statements)

References 8 publications

(3 reference statements)

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“…The odor activity value (OAV) of the identified volatile aroma compounds was calculated from the concentration of each compound divided by its perception threshold in water, and values higher than one were considered active odorants. Perception threshold data were obtained from the literature [12][13][14][15][16][17].…”

Section: Volatile Free Aroma Compoundsmentioning

confidence: 99%

Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Choi

Park

et al. 2021

Horticulturae

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The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.

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Section: Volatile Free Aroma Compoundsmentioning

confidence: 99%

Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Choi

Park

et al. 2021

Horticulturae

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“…On the basis of the number of hydroxyl groups on the B ring, the 2,3 isomer on the C ring, and whether the 3 isomer on the C ring is attached to the gallate group, the catechins can be further divided as (+)-gallocatechin (GC), (−)-epigallocatechin (EGC), (+)-catechin (C), (−)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG), (−)-gallocatechin gallate (GCG), (−)-epicatechin-3-gallate (ECG), and catechin gallate (CG). These characteristic substances are responsible for the unique flavors of tea 2 , 3 . Theanine, CAF, and catechins affect the quality of tea, but according to zoological studies, they also have diverse physiological functions.…”

Section: Introductionmentioning

confidence: 99%

Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites

Fang

Xia

et al. 2021

Hortic Res

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The characteristic secondary metabolites in tea (theanine, caffeine, and catechins) are important factors contributing to unique tea flavors. However, there has been relatively little research on molecular markers related to these metabolites. Thus, we conducted a genome-wide association analysis of the levels of these tea flavor-related metabolites in three seasons. The theanine, caffeine, and catechin levels in Population 1 comprising 191 tea plant germplasms were examined, which revealed that their heritability exceeded 0.5 in the analyzed seasons, with the following rank order (highest to lowest heritabilities): (+)-catechin > (−)-gallocatechin gallate > caffeine = (−)-epicatechin > (−)-epigallocatechin-3-gallate > theanine > (−)-epigallocatechin > (−)-epicatechin-3-gallate > catechin gallate > (+)-gallocatechin. The SNPs detected by amplified-fragment SNP and methylation sequencing divided Population 1 into three groups and seven subgroups. An association analysis yielded 307 SNP markers related to theanine, caffeine, and catechins that were common to all three seasons. Some of the markers were pleiotropic. The functional annotation of 180 key genes at the SNP loci revealed that FLS, UGT, MYB, and WD40 domain-containing proteins, as well as ATP-binding cassette transporters, may be important for catechin synthesis. KEGG and GO analyses indicated that these genes are associated with metabolic pathways and secondary metabolite biosynthesis. Moreover, in Population 2 (98 tea plant germplasm resources), 30 candidate SNPs were verified, including 17 SNPs that were significantly or extremely significantly associated with specific metabolite levels. These results will provide a foundation for future research on important flavor-related metabolites and may help accelerate the breeding of new tea varieties.

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“…β‐Damascenone is derived from myrcene and has an apple‐like flavor 2 . Linalool, ( E )‐nerolidol, and ( Z )‐jasmone contributed to a floral aroma, 10,26,29 whereas ( Z )‐linalool oxide, decanal and β‐cyclocitral exhibited a fresh, fruity aroma 23,26,30 . Other volatile substances, such as ( E )‐2‐nonenal, ( E )‐2‐octenal, and hexanal contributed a fatty aroma 12,23,31 .…”

Section: Resultsmentioning

confidence: 99%

Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

Xue

Guo

et al. 2022

J Sci Food Agric

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BACKGROUND: Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors.RESULTS: Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor.CONCLUSION: The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products.

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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

Cited by 14 publications

References 8 publications

Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites

Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

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