Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea

Ma, Lijuan; Peng, Yuhao; Du, Liangcheng; Zhang, Linqi; Tong, Wenzhe; Weng, Yanru; Xiao, Dongguang; Zhang, Huiling; Huang, Jihong

doi:10.1016/j.lwt.2022.113293

Cited by 5 publications

(6 citation statements)

References 39 publications

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“…RIPTs were dominated by methoxybenzenes with musty and stale notes. ,, The methoxybenzenes contained included 1,2,3-trimethoxybenzene (FD = 256), 1,2-dimethoxy-4-ethylbenzene (FD = 256), 1,2,4-trimethoxybenzene (FD = 256), and 3,4-dimethoxytoluene (FD = 128). This finding agrees with the findings of Lv et al These methoxybenzenes and their derivatives can improve the rough and old aroma of tea leaves and make Pu-Erh tea refreshing and mellow . Additionally, β-cyclocitral (FD = 128) was not perceived in TTRIPT-3.…”

Section: Resultssupporting

confidence: 89%

“…This finding agrees with the findings of Lv et al 32 These methoxybenzenes and their derivatives can improve the rough and old aroma of tea leaves and make Pu-Erh tea refreshing and mellow. 33 Additionally, β-cyclocitral (FD = 128) was not perceived in TTRIPT-3. The variations in storage time and aroma extraction methods might contribute to these differences.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea

Zhu

Niu

Xiao

2022

J. Agric. Food Chem.

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Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(−)-2,2,6-trimethylcyclohexanone, (R)-(−)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(−)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(−)-limonene, S-(−)-α-terpineol, and (1R,2R)-(−)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma.

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Section: Resultssupporting

confidence: 89%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea

Zhu

Niu

Xiao

2022

J. Agric. Food Chem.

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“…According to references, during the pile fermentation process, microorganisms and oxygen promoted the production of some high−molecular−weight compounds, such as TB. TB is reddish−brown and the most critical contributor to the color of PRT [ 10 , 20 , 21 ]. It is water−soluble and easily released from tea leaves to the infusion.…”

Section: Resultsmentioning

confidence: 99%

“…A possible reason was that proteins usually combined with tea polysaccharides through a covalent bond [ 8 ]. With the increase in tea polysaccharides after pile fermentation, soluble proteins were consumed, causing the decrease in soluble proteins [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis

Deng

Zhou

Dong

et al. 2022

Foods

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The mellow and thick taste is a unique characteristic of pu−erh ripe tea infusion, and it is closely related to the chemical composition of pu−erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu−erh ripe tea to that of the raw materials of sun−dried green tea, and uses membrane separation technology to separate pu−erh ripe tea into the rejection liquid and the filtration liquid. The results show that microorganisms transformed most physicochemical components, except caffeine, during the pile fermentation. It was found that total tea polyphenols, soluble proteins, total soluble sugars, theabrownin, and galloylated catechins became enriched in the rejection liquid, and the rejection liquid showed a more obvious mellow and thick characteristic. Taste interactions between crude protein, crude polysaccharide, and theabrownin were determined. They illustrated that the mellow and thick taste of pu−erh ripe tea with the addition of theabrownin increased from 4.45 to 5.13. It is of great significance to explore the chemical basis of the mellow and thick taste in pu−erh tea for guiding the pu−erh tea production process and for improving the quality of pu−erh tea.

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“…These transformations produce the key characteristics of Pu-erh tea, including a brownish-red infusion color, stale and mellow taste, and distinctive stale and fungal aroma (Zhang et al, 2022; Li et al, 2023 ; Deng et al, 2021 ). And relevant studies have indicated that the aroma of Pu-erh tea gradually transitions from floral and fruity to stale and woody during the PF process ( Ma et al, 2022 ; Wang, Li, et al, 2022 ; Wang, Su, et al, 2022 ). However, the action mechanisms of microbial action and moist-heat action on the formation of the aroma of Pu-erh tea during PF are still unclear.…”

Section: Introductionmentioning

confidence: 99%

Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science

Li,

Wei,

et al. 2024

Food Chemistry: X

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Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea

Cited by 5 publications

References 39 publications

Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea

Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea

Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis

Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science

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