Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by <scp>HS‐SPME</scp> and <scp>GC‐MS</scp>

Wang, Chen; Lv, Shidong; Wu, Yuanshuang; Lian, Ming; Meng, Qingxiong

doi:10.1002/jsfa.7663

Cited by 42 publications

(29 citation statements)

References 26 publications

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“…The results were consistent with those of Dianhong tea (Wang et al, 2017). (E)-Nerolidol is a sesquiterpene, which exists in many teas as a main aroma compound, especially oolong tea, at relatively high content, and can be regarded as one of the key aroma components for the high-quality flavor of oolong tea (Wang et al, 2016b). Linalool oxides have a "floral" and "woody" odor (Alasalvar et al, 2012).…”

Section: Volatile Component Analysissupporting

confidence: 84%

“…Twenty hydrocarbon compounds, including saturated and unsaturated hydrocarbons, were identified in tea samples. Saturated hydrocarbons usually have low odor notes, whereas unsaturated hydrocarbons have high odor notes and contribute more to the overall flavor of tea (Wang et al, 2016b). Unsaturated hydrocarbons, such as D-limonene, are regarded as the prominent components of green tea volatile and are described as having "lemon-like" aroma notes (He et al, 2016).…”

Section: Volatile Component Analysismentioning

confidence: 99%

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Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC

Zhang

Yang

et al. 2019

J. Zhejiang Univ. Sci. B

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To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatography (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on Bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, respectively. Among the volatile compounds, alcohols (30.2%-45.8%), hydrocarbons (13.7%-17.5%), and ketones (12.4%-23.4%) were qualitatively the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component analysis applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant analysis (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatographic data combined with multivariate analysis could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.

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Section: Volatile Component Analysissupporting

confidence: 84%

Section: Volatile Component Analysismentioning

confidence: 99%

Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC

Zhang

Yang

et al. 2019

J. Zhejiang Univ. Sci. B

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“…Yangchun is located in southwest of Guangdong province of China (111° 16′ 27″ to 112° 09′ 22″ E, 21° 50′ 36″ to 22° 41′ 01″ N), which is the geo-authentic habitats of A. villosum. Seventy-two batches of fresh A. villosum samples containing fruits (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18), roots (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36), leaves (37-54) and stems (55-72) were obtained from different places of Yangchun. The detailed characteristics are presented in Table 1.…”

Section: Materials and Chemicalsmentioning

confidence: 99%

“…Furthermore, no organic solvents were needed in the whole extraction process [19,20]. In recent years, HS-SPME coupled GC-MS has gained wide applications in volatile compounds analysis especially in case on natural plants [21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Comparison of volatile compounds in different parts of fresh Amomum villosum Lour. from different geographical areas using cryogenic grinding combined HS–SPME–GC–MS

Chen¹,

Lai²,

Zhang

et al. 2020

Chin Med

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Background The essential oil is one of the main active ingredients of Amomum villosum Lour. However, volatile compounds are easily lost during the drying, storage and even sample preparation procedure. Therefore, using fresh samples can obtain more accurately data for qualitative and comparative analysis. Methods In this study, the volatile compounds in different parts of fresh A. villosum from different origins were systemic analyzed and compared by using cryogenic grinding combined HS–SPME–GC–MS for the first time. GC–MS analyses were performed on a 6890 Series GC instrument coupled to a 5973 N mass spectrometer. The volatile compounds were extracted by the SPME fiber (100 μm PDMS). Analytes separation was achieved on a HP-5MS capillary column. The oven temperature was initially programmed at 70 °C, then raised 4 °C/min to reach 125 °C and then programmed at 0.5 °C/min to 133 °C, then at 6 °C/min to 170 °C and finally, at 20 °C/min to 280 °C held for 2 min. The temperatures of the injection port, ion source and transfer line were set at 250 °C, 230 °C and 280 °C, respectively. Results Forty-eight main compounds were identified in different parts of fresh A. villosum. The most abundant components in fresh fruit samples were camphor (3.91%), bornyl acetate (10.53%), caryophyllene (8.70%), β-bisabolene (11.50%), (E)-nerolidol (14.82%) and cubenol (10.04%). This is quite different with that of dried samples analyzed in our previous work. As different parts of the same plant, many common components with biological activities were detected in fruit and other parts. In principle components analysis (PCA) and hierarchical clustering analysis (HCA), four parts of A. villosum were divided into different groups clearly. Additionally, fruit and root samples also could be divided into two subgroups (HCA) in accordance with their regions. Conclusion The developed method was successfully used for qualitative and comparative analysis of volatile compounds in fresh A. villosum samples. Additionally, using fresh samples can obtain much more information which is helpful for their performance in the fields of functional foods, agriculture and biomedical industry. Furthermore, our research is helpful for comprehensive utilization and quality control of A. villosum.

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“…It was expressed that the amount of aldehydes and ketones increased by 3.63 and 21.89% depending on the tea process steps and linalool decreased due to degradation (Wang et al, ). In our study, when the drying temperature increased from 100 to 160 °C, the amount of aldehydes and ketones increased by 2.43 and 42.28%.…”

Section: Resultsmentioning

confidence: 99%

Comparison of black tea volatiles depending on the grades and different drying temperatures

Polat¹,

Şat

Ilgaz³

2018

J Food Process Preserv

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Drying is important stage in tea manufacturing, because many volatile compounds are formed, transformed, or lost. The effect of different drying temperatures on the volatile composition of black tea has been investigated the first time. Temperature, grade, and temperature–grade interaction showed significant (p < .05) effect on volatile compounds. Aldehydes had the highest share among the volatile compound groups. On average, trans‐2‐hexenal was the most abundant with 14.71% while, linalool was the least abundant with 0.43%. Decanal and 1‐pentene‐3‐one showed no significant (p < .05) difference depending on neither temperature nor grade. Correlation with increasing temperature, 2‐furaldehyde was the strongest positive, whilst trans‐2‐hexenal was the strongest negative (p < .01). Linalool and subsequent volatile flavor compounds (VCF) were grouped as VFC II, volatiles before linalool were grouped as VFC I and also VFC II/VFC I was accepted as flavor index. The highest flavor index value was obtained as 0.214. Practical applications Black tea has a very important place in Turkish culture and it is preferred because of its unique taste. Although the volatile components are small in quantity, it is effective on the flavor of a good tea. In this study, teas graded according to particle size were dried at different temperatures and the change in volatile compounds was investigated. Volatile compounds were extracted by solid phase microextraction (SPME) method and detected by GC–MS. In addition, the flavor index for tea was formed by considering the desired and undesirable volatile components. It can be said that the drying temperature on the volatile components is more effective than the grading.

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Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS‐SPME and GC‐MS

Cited by 42 publications

References 26 publications

Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC

Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC

Comparison of volatile compounds in different parts of fresh Amomum villosum Lour. from different geographical areas using cryogenic grinding combined HS–SPME–GC–MS

Comparison of black tea volatiles depending on the grades and different drying temperatures

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