Abstract:Xinyang Maojian (XYMJ) green tea is one of the top ten teas in China, and the consumers prefer spring tea due to its umami taste and pleasurable aroma. However, the knowledge about temporal variation of the volatile compounds in XYMJ green teas harvested during different seasons is very limited. In the present work, the main non-volatile compounds that endowed the taste and volatile compounds responsible for the aroma in XYMJ green teas harvested during the spring and autumn seasons were determined. The averag… Show more
“…Previous studies and the present result revealed that (E)-nerolidol was the key odorant contributing to the aroma profile of XYMJ green tea and other green teas [ 11 , 17 , 19 , 32 ]. Multiple stresses, such as mechanical damage and low temperature, had a synergistic effect on (E)-nerolidol formation during oolong tea manufacturing [ 33 ].…”
Section: Resultssupporting
confidence: 67%
“…A few studies have focused on the volatile compounds of XYMJ green tea [ 14 , 15 ] and the key odorants responsible for the XYMJ green tea have been identified [ 16 , 17 ]. To get a deeper insight into the effect of the single manufacturing process on the XYMJ green tea aroma formation, the key odorants and their dynamic changes during manufacturing processes from tea shoots to drying must be elucidated.…”
Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location, environmental conditions, and manufacturing process contribute to the unique flavor and rich nutrition of XYMJ green tea. Aroma is an important quality indicator in XYMJ green tea. In order to illustrate the aroma of XYMJ green tea, the key odorants in XYMJ green tea and their dynamic changes during the manufacturing processes were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 73 volatile compounds of six different chemical classes were identified in the processed XYMJ green tea samples, and the manufacturing processes resulted in the losses of total volatile compounds. Among the identified volatile compounds, twenty-four aroma-active compounds, such as trans-nerolidol, geranylacetone, nonanal, (+)-δ-cadinene, linalool, (Z)-jasmone, cis-3-hexenyl butyrate, cis-3-hexenyl hexanoate, methyl jasmonate, and β-ocimene, were identified as the key odorants of XYMJ green tea based on odor activity value (OAV). The key odorants are mainly volatile terpenes (VTs) and fatty acid-derived volatiles (FADVs). Except for (+)-δ-cadinene, copaene, cis-β-farnesene, (Z,E)-α-farnesene and phytol acetate, the key odorants significantly decreased after fixing. The principal coordinate analysis (PCoA) and the hierarchical cluster analysis (HCA) analyses suggested that fixing was the most important manufacturing process for the aroma formation of XYMJ green tea. These findings of this study provide meaningful information for the manufacturing and quality control of XYMJ green tea.
“…Previous studies and the present result revealed that (E)-nerolidol was the key odorant contributing to the aroma profile of XYMJ green tea and other green teas [ 11 , 17 , 19 , 32 ]. Multiple stresses, such as mechanical damage and low temperature, had a synergistic effect on (E)-nerolidol formation during oolong tea manufacturing [ 33 ].…”
Section: Resultssupporting
confidence: 67%
“…A few studies have focused on the volatile compounds of XYMJ green tea [ 14 , 15 ] and the key odorants responsible for the XYMJ green tea have been identified [ 16 , 17 ]. To get a deeper insight into the effect of the single manufacturing process on the XYMJ green tea aroma formation, the key odorants and their dynamic changes during manufacturing processes from tea shoots to drying must be elucidated.…”
Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location, environmental conditions, and manufacturing process contribute to the unique flavor and rich nutrition of XYMJ green tea. Aroma is an important quality indicator in XYMJ green tea. In order to illustrate the aroma of XYMJ green tea, the key odorants in XYMJ green tea and their dynamic changes during the manufacturing processes were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 73 volatile compounds of six different chemical classes were identified in the processed XYMJ green tea samples, and the manufacturing processes resulted in the losses of total volatile compounds. Among the identified volatile compounds, twenty-four aroma-active compounds, such as trans-nerolidol, geranylacetone, nonanal, (+)-δ-cadinene, linalool, (Z)-jasmone, cis-3-hexenyl butyrate, cis-3-hexenyl hexanoate, methyl jasmonate, and β-ocimene, were identified as the key odorants of XYMJ green tea based on odor activity value (OAV). The key odorants are mainly volatile terpenes (VTs) and fatty acid-derived volatiles (FADVs). Except for (+)-δ-cadinene, copaene, cis-β-farnesene, (Z,E)-α-farnesene and phytol acetate, the key odorants significantly decreased after fixing. The principal coordinate analysis (PCoA) and the hierarchical cluster analysis (HCA) analyses suggested that fixing was the most important manufacturing process for the aroma formation of XYMJ green tea. These findings of this study provide meaningful information for the manufacturing and quality control of XYMJ green tea.
“…According to previous studies ( Liu et al, 2021 ; Zhang et al, 2022 ), tea aroma was greatly affected by seasons. The results of this study were consistent with the seasonal variation trend of volatile content in Xinyang Maojian ( Yin, Kong, Liu, Jiang, et al, 2022 ) and high-latitude green tea ( Wang, Li, et al, 2022 ). Fig.…”
Section: Resultssupporting
confidence: 88%
“…It has been found that the autumn-picked Yingde black tea possessed a more intense aroma, and had strong correlations with floral, bitter, grass/green, sweet, and woody fragrance ( Liu et al, 2021 ). Yin et al (2022) found that the harvest season had an important influence on the flavor quality of Xinyang Maojian green tea. Nevertheless, the effects of harvest seasons on the aroma characteristics in steamed green tea and dynamic changes of volatile compounds have not been clarified yet, so it is necessary to perform a systematic study on the comparison of steamed green teas harvested in spring, summer, and autumn.…”
“…The different contents of these compounds in SP and AP teas may have contributed to the different tastes. Fifteen VOCs, including trans-β-ionone, nonanal, and dimethyl sulfide, were found to be the main VOCs that distinguished SP Xinyang Maojian green teas from AP teas [ 18 ]. Linalool, β-damascenone, and benzeneacetaldehyde were considered to be the main VOCs that distinguish Yingde black teas [ 19 ].…”
The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thickness as well as the aromas of flower and fresh. To explore key factors of sensory differences, a combination of biochemical composition determination, widely targeted volatilomics (WTV) analysis, multivariate statistical analysis, and odour activity value (OAV) analysis was employed. The phytochemical analysis showed that the free amino acid, tea polyphenol, and caffeine contents of SPWTs were significantly higher than those of APWTs, which may explain the higher umami, smoothness, thickness, and astringency scores of SPWTs than those of APWTs. The sabinene, (2E, 4E)-2, 4-octadienal, (-)-cis-rose oxide, caramel furanone, trans-rose oxide, and rose oxide contents were significantly higher in SPWTs than in APWTs, which may result in stronger flowery, fresh, and sweet aromas in SPWTs than in APWTs. Among these, (2E,4E)-2,4-octadienal and (-)-cis-rose oxide can be identified as key volatiles. This study provides an objective and accurate basis for classifying SPWTs and APWTs at the metabolite level.
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