SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

Sheibani, Ershad; Duncan, Susan E.; Kuhn, David D.; Dietrich, Andrea M.; O’Keefe, Sean F.

doi:10.1111/1750-3841.13203

Cited by 38 publications

(15 citation statements)

References 49 publications

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“…Tea processing is known to greatly affect the flavor compounds and has been extensively discussed in the literature (Katsuno et al, 2014; Sheibani et al, 2016b; Wang et al, 2016). In general, most of the aroma compounds undergo chemical transformations during tea processing and are derived from, e.g., unsaturated fatty acids (GLVs), amino acids (short aldehydes), carotenoids (β-cyclocitral and β-ionone), and glycosides (TPs and VPBs) (Wang et al, 2000; Baba and Kumazawa, 2014).…”

Section: Resultsmentioning

confidence: 99%

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

Shi

Xie

et al. 2019

Front. Plant Sci.

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Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial tea processing steps, namely, withering, fixing and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold.

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Section: Resultsmentioning

confidence: 99%

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

Shi

Xie

et al. 2019

Front. Plant Sci.

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“…Each volatile was recorded with the retention time (RT), sniffed aroma attribute and the aroma intensity (AI). The AI was ranked in five levels, where "1" means extremely weak, "3" impresses medium, "5" means extremely strong [40]. The odorants were detected by at least two panelists were recorded.…”

Section: Gc-ms-o Analysismentioning

confidence: 99%

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Jiang

Zhang

et al. 2020

Molecules

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The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

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“…Over the past several decades, numerous studies have been conducted to determine the volatile compounds in food products or their raw materials. The volatile extraction methods such as simultaneous distillation extraction (SDE), solvent-assisted flavor evaporation (SAFE), and steam distillation under reduced pressure (DRP-LLE), which have been used traditionally, have several disadvantages, such as the need for large quantities of extraction solvents and post-extraction solvent evaporation [ 11 , 12 , 13 , 14 , 15 ]. Therefore, headspace extraction methods, such as dynamic headspace, headspace solid-phase microextraction (HS-SPME), and headspace stir bar sorptive extraction (HS-SBSE), are being widely used [ 15 , 16 , 17 , 18 , 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai

Kim

Lee

Choi

et al. 2020

Foods

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Cirsium setidens Nakai is a perennial plant extensively used as food in Korea. Various reports have illustrated the presence of phytochemicals with antioxidant, anti-cancer, anti-tumor, and anti-inflammatory activities; however, little is known about the volatile compounds present in this plant. Here, a novel solid-phase microextraction (SPME) Arrow method was performed to extract and analyze volatile compounds from freeze-dried Cirsium setidens Nakai. Four types of SPME Arrows coated with films, such as carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate were evaluated to identify the most suitable Arrow. The carbon wide range/polydimethylsiloxane Arrow was found to exhibit high affinity for the volatile compounds present in Cirsium setidens Nakai. A total of 58 volatile compounds were identified. The major compounds were 2-Pentylfuran, 1-Methylcycloheptanol, 1-Penten-3-ol, 2,2,4,6,6-Pentamethylheptane, 2,3,6,7-Tetramethyloctane, 5-Ethyl-2,2,3-trimethylheptane, 3,5-Octadien-2-one, β-Cyclocitral, and trans-β-Ionone. The present study demonstrates that the SPME Arrow coated with the carbon wide range/polydimethylsiloxane film is suitable for the analytical profiling of volatile compounds present in Cirsium setidens Nakai.

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SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

Cited by 38 publications

References 49 publications

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai

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