Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

Fang, Qi-Ting; Luo, Wen-Wen; Zheng, Ya-Nan; Ye, Ying; Hu, M.M. Chun-hui; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong; Ye, Jian-Hui

doi:10.3390/molecules27092809

Cited by 16 publications

(8 citation statements)

References 29 publications

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“…For example, Jinxuan and other five kinds of tea cultivars were manufactured into black tea; subsequently, the detection results showed that the tea samples made from Jinxuan possessed a higher floral aroma, which is in concert with the previous finding that this tea cultivar is also suitable for floral-aroma type black tea processing [34]. It has been found that the floral odorants in different varieties of fresh tea leaves impact the aroma quality of processed tea as well as assist the assessment of cultivar processing-suitability [35].…”

Section: Discussionsupporting

confidence: 68%

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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Section: Discussionsupporting

confidence: 68%

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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“…33 2,4-Dimethylbenzaldehyde was another abundant compound found in turmeric kombucha beverage, and it is known to contribute to black tea aroma characteristics. 34 Taken together, the GC-MS analysis showed that the beverage was rich in antioxidant, antimicrobial and tea aroma compounds.…”

Section: Microbiological Characterizationmentioning

confidence: 97%

Fermentation, functional analysis, and biological activities of turmeric kombucha

Khazi,

Liaqat,

Liu

et al. 2023

J Sci Food Agric

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BackgroundKombucha is a popular fermented drink with therapeutic benefits. The purpose of this study was to examine the fermentation of turmeric‐infused kombucha and evaluate its biological activities and functional properties.ResultsThe study of pH dynamics during fermentation found that turmeric kombucha has a lesser pH decrease than standard kombucha, with the lowest pH of 3.1 was observed in 0.1% turmeric kombucha and the maximum pH of 3.8 was found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. GC‐MS analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols, and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range of 0.2 – 0.8 mg GAE/mL. Increasing turmeric concentrations increased the antioxidant, cytotoxic, and antibacterial activity of kombucha analogues, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 mm and 15.6 mm against S. aureus and E. coli, respectively) observed at 1% turmeric.ConclusionThe fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and in vivo studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health.This article is protected by copyright. All rights reserved.

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“…Compound identification commenced with a comparison to the NIST11 library, with BA and 2-PE analyzed through a comparison with internal standards. The accurate calculation of the absolute content of VOCs was as follows [ 69 ]: Ci = (Ai/As) × (ms/4) where Ai and As represent the peak areas of the test compound and the internal standard substance, respectively; ms and m are the masses of the internal standard and sample, respectively.…”

Section: Hs-spme-gc-msmentioning

confidence: 99%

Physiological and Biochemical Analysis Revealing the Key Factors Influencing 2-Phenylethanol and Benzyl Alcohol Production in Crabapple Flowers

Peng,

Tao,

et al. 2024

Plants

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Floral scent (FS) plays a crucial role in the ecological functions and industrial applications of plants. However, the physiological and metabolic mechanisms underlying FS formation remain inadequately explored. Our investigation focused on elucidating the differential formation mechanisms of 2-phenylethanol (2-PE) and benzyl alcohol (BA) by examining seven related enzyme concentrations and the content of soluble sugar, soluble proteins, carbon (C) and nitrogen (N), as well as the C/N ratio. The findings revealed that the peak content of 2-PE in M. ‘Praire Rose’ and BA in M. ‘Lollipop’ occurred during the end flowering stage (S4) and flowering stage (S3) periods, respectively. The enzyme concentration change trends of phenylpyruvate decarboxylase (PDL), phenylacetaldehyde reductase (PAR), soluble protein, C, N, and C/N ratio changes during the S3-S4 period in M. ‘Praire Rose’ and M. ‘Lollipop’ were entirely opposite. Correlation and PCA analysis demonstrated that the content of CYP79D73 (a P450) and N, and the C/N ratio were key factors in 2-PE production in M. ‘Praire Rose’. The production of BA in M. ‘Lollipop’ was more influenced by the content of phenylacetaldehyde synthase (PAAS), CYP79D73, and soluble sugar. As CYP79D73 exits oppositely in correlation to 2-PE (M. ‘Praire Rose’) and BA (M. ‘Lollipop’), it is hypothesized that CYP79D73 was postulated as the primary factor contributing to the observed differences of 2-PE (M. ‘Praire Rose’) and BA (M. ‘Lollipop’) formation. These results carry significant implications for crabapple aromatic flower breeding and the essential oil industry etc.

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Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars

Cited by 16 publications

References 29 publications

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

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

Fermentation, functional analysis, and biological activities of turmeric kombucha

Physiological and Biochemical Analysis Revealing the Key Factors Influencing 2-Phenylethanol and Benzyl Alcohol Production in Crabapple Flowers

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