Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Yue, Cuinan; Yang, Ping; Qin, Dandan; HaiLan, Cai; Wang, Zhi‐Hui; Li, Chen; Wu, Hualing

doi:10.1080/10942912.2020.1844747

Cited by 16 publications

(27 citation statements)

References 36 publications

(26 reference statements)

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“…Most Chinese black tea samples had floral and sweet aromas in this study as was reported in the literatures (Chen et al., 2018; Wang et al., 2020b). And reports also showed that VFCs with floral and sweet odor characteristics, for example, linalool, geraniol, phenylethyl alcohol, β ‐ionone, and benzeneacetaldehyde, contributed to the sweet, floral, fruity, or honey nature to the black teas (Kang et al., 2019; Wu et al., 2019; Yue et al., 2020; Zhang et al., 2013). The mint or peppermint odors could be attributed to methyl salicylate and citral because of their minty nature (Kang et al., 2019; Liu et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Methyl salicylate was the most important ester and was present at the highest average concentrations in teas from India (799.53 ng/g), Sri Lanka (799.52 ng/g), and China (623.83 ng/g). It was reported that methyl salicylate was a compound with fresh or peppermint odor (Wang et al., 2019; Yue et al., 2020), and might contribute to the fresh or mint characters to the black teas.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, many studies have been conducted on volatiles and key active compounds in different types of teas, including black tea, dark tea, green tea, white tea, oolong tea, and yellow tea (Chen et al., 2020; Guo et al., 2021; Liu et al., 2020; Lv et al., 2012; Ma et al., 2020; Shi et al., 2021; Wang et al., 2020a). Volatile components and key active compounds have been studied in Jiangxi Congou black tea, and 29 volatile compounds were found to have important contributions to the aroma (Yue et al., 2020). Another study examined key active compounds in Yingde black tea brewed at different temperatures (Liu et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Wang

Qin

Guo-zi

et al. 2022

Journal of Food Science

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Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odorants. A total of 140 volatile flavor compounds (VFCs), including 12 different groups, were identified, and alcohols were prevalent in China and India samples, accounting for 40.83% and 34.96% of the total VFCs, respectively. Eight volatile compounds with OAVs > 1 were identified as key active differential odorants in Chinese, Indian, and Sri Lankan samples, including linalool, pentanoic acid, methyl salicylate, hexanoic acid, 1-methyl-naphthalene, phenylethyl alcohol, geraniol, and β-ionone. Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, and 1-methyl-naphthalene, β-ionone in Sri Lankan black teas could be used to discriminate different black tea groups. A total of 12-14 VFCs with OAVs > 1 were identified as key active aromatics in Chinese black tea sample. Linalool and benzeneacetaldehyde in Yingde (Guangdong) black tea, methyl salicylate in Taiwanese samples, and benzeneacetic acid in Anhui black tea could be used as biomarkers to distinguish them from other Chinese samples. Sensory evaluation results showed that most black teas presented the common sweet, floral odors, which were consistent with GC-MS analysis. These results will contribute to characterize the odor metabolome of black teas and provide biochemical basis for identifying the authenticity of different black teas. K E Y W O R D Sblack tea, metabolomics, odor activity value, partial least-squares discriminant analysis, volatile flavor compound Practical Application: Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, 1-methyl-naphthalene, β-ionone, and methyl salicylate in Sri Lankan black teas could be used to discriminate black teas from the three countries. Linalool and benzeneacetaldehyde in

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Wang

Qin

Guo-zi

et al. 2022

Journal of Food Science

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“…Tea is made from the tender shoots of the tea plant [ 8 ]. Using different processing techniques, the same fresh leaves can be processed into six different types of tea, including green tea, black tea, Oolong tea, white tea, dark tea, and yellow tea [ 9 , 10 ]. As an important raw material for tea processing, the content and composition of the metabolites in the tender shoots are the decisive factors of tea quality [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics and Transcriptomics Reveal the Mechanism of Metabolite Differences in Spring Tender Shoots of Tea Plants of Different Ages

Yue

Peng

et al. 2022

Foods

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The metabolites in the tender shoots of the tea plant are the material basis for the determination of tea quality. The composition and abundance of these metabolites are affected by many key factors, and the tea plant’s age is one of them. However, the effect of plant age on the tender shoot metabolites of tea cultivars of different genotypes is poorly understood. Therefore, we used a combination of untargeted metabolomics and transcriptomics to analyze the differential mechanism behind the differences in the metabolites of the spring tender shoots of 7- and 40-year-old tea plants of two tea cultivars of different genotypes. We found that plant age could significantly change the metabolites in the spring tender shoots of tea plants and that flavonoids, and amino acids and their derivatives, were predominant among the differential metabolites. The quantities of most flavonoids in the aged tea plants of different genotypes were upregulated, which was caused by the upregulated expression of differential genes in the flavonoid biosynthesis pathway. We further discovered that 11 key structural genes play key regulatory roles in the changes in the flavonoid contents of tea plants of different plant ages. However, the influence of plant age on amino acids and their derivatives might be cultivar-specific. By characterizing and evaluating the quality-related metabolites of tea cultivars of two different genotypes at different plant ages, we found that whether an old tea plant (40 years old) can produce high-quality tea is related to the genotype of the tea plant.

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“…Therefore, there are great differences in the quality characteristics of Oolong tea from different producing areas. The tea plant is a treasure-house of many natural bioactive metabolites, and these metabolites are not only the key contributing factors to tea color, aroma, and taste quality but are also the main providers of tea health care functions [ 8 ]. There is no systematic report on the flavor differences and nonvolatile compounds of Oolong tea in different countries and regions, which is not conducive to people’s deep and extensive understanding of the characteristics of Oolong tea in different producing areas.…”

Section: Introductionmentioning

confidence: 99%

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Wang

Gan

Sun

et al. 2022

Foods

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The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds’ content among Oolong teas from three producing areas in China was the largest. There were 370 differential compounds related to the producing areas of Oolong tea, which were mainly distributed in 67 Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways. In total, 81 differential nonvolatile compounds made important contributions to the taste differences in Oolong tea from different producing areas, among which the number of flavonoids was the largest. Finally, the characteristic compounds of Oolong tea in six producing areas were screened. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, which provides a basis for the analysis of flavor characteristics, quality directional control, and the identification and protection of geographical landmark agricultural products of Oolong tea from different producing areas.

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Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea

Cited by 16 publications

References 36 publications

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Untargeted Metabolomics and Transcriptomics Reveal the Mechanism of Metabolite Differences in Spring Tender Shoots of Tea Plants of Different Ages

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

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