Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

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

doi:10.1080/19476337.2015.1123298

Cited by 16 publications

(18 citation statements)

References 38 publications

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“…The strain was preserved on potato dextrose agar (PDA) slant at 4°C, which was activated to grow spores on a fresh PDA slant at 30°C for 3 days. The spores were collected in 0.75% NaCl solution and adjusted to the OD 600 value of 2.0, corresponding to a spore concentration about 1 × 10 CFU/mL. For the preparation of crude enzymes, 2 mL of the spore solution was inoculated into each flask of medium, and that was then cultured at 30°C for 4 days.…”

Section: Methodsmentioning

confidence: 99%

“…In this respect, more than 600 volatile compounds have been reported in tea leaves or tea products . Wang et al found that trans ‐2‐hexenal, benzaldehyde, methyl‐5‐hepten‐2‐one, methyl salicylate and indole could be used to discriminate between fermented and unfermented teas while Wu et al found that phytol, linalool, geraniol, cis ‐jasmone, δ ‐cadinene, ylangene, α ‐cedrene and β ‐caryophyllene were the characteristic of baked Wujiatai green tea . Some researchers pointed out that instant tea had quite different aromas from those of teas, because of the oxidation and cracking reactions during processing .…”

Section: Introductionmentioning

confidence: 99%

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Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

Zhu

Zhang

Yang

et al. 2017

Flavour & Fragrance J

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The effects of two crude enzymes from Aspergillus niger on the aromas of instant green tea have been investigated. The crude enzymes from tea stalk (ETS) and potato dextrose (EPD) were respectively prepared by fermentation. Both enzyme extracts significantly changed the volatile composition and aroma profile. ETS treatment increased the content of 2‐ethylfuran, ethyl 2‐methylbutyrate and decanal and decreased the content of trans‐limonene oxide and 2‐heptanone; EPD treatment increased the concentrations of 2‐ethylfuran and ethyl 2‐methylbutyrate and decreased the concentrations of octanal, methyl salicylate and trans‐limonene oxide. After ETS treatment, the floral and fermented notes increased, while green, woody and sweet notes decreased. EPD treatment decreased green and floral notes. These results indicate that both ETS and EPD contain some novel enzymes, which could modulate the aroma of instant green tea, and thus provide potential enzyme resources for modulating the aroma of tea products.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

Zhu

Zhang

Yang

et al. 2017

Flavour & Fragrance J

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“…The mass spectrometer was operated in full-scan mode, and the peak area was determined by ChemStation software (Agilent Technologies). Tentative identifications of volatile compounds were based on matching mass spectra of unknowns with those of the reference database (NIST Mass Spectral Data 98 edition) according to the descriptions of Wu et al [18].…”

Section: Gas Chromatography-mass Spectrometrymentioning

confidence: 99%

Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

Malongane

McGaw

Debusho

et al. 2020

Foods

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South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.

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“…Aroma and flavor are the two most important quality indices [6]. Many extraction techniques have been developed to analyze volatile components including direct solvent extraction, simultaneous distillation-extraction (SDE) [7,8], steam distillation-liquid/liquid extraction [9], vacuum hydrodistillation [10], thermal desorption [10], and headspace solid-phase microextraction (HS-SPME) [7,11,12] SPME, a sensitive method that is economical and does not require solvents, integrates extraction and concentration in a single step [13]. SPME exhibits advantages in collecting actual volatile components, preventing the breakdown of heat-instable volatile components, and maintaining analytic stability Tea volatile components can be affected by tea variety, environmental factors, cultivation conditions, and processing conditions [14].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

Shi¹

2018

IJNFS

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FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.

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Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

Cited by 16 publications

References 38 publications

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

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