The characteristic of the key aroma‐active components in white tea using <scp>GC‐TOF</scp>‐<scp>MS</scp> and <scp>GC‐</scp>olfactometry combined with sensory‐directed flavor analysis

Ma, Lijuan; Sun, Yu; Wang, Xuejiao; Zhang, Heyun; Zhang, L; Yin, Yage; Wu, Yumeng; Du, Lianfang; Du, Zhengyin

doi:10.1002/jsfa.12798

Cited by 9 publications

(2 citation statements)

References 41 publications

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“…Twenty compounds were identified only in the CL infusion and not in TM infusion: nonanoic acid, α-terpineol, and isopropyl palmitate were reported as odor-active compounds in coffee leaf tea [13]; methyl palmitate and 2-methylbutyraldehyde were identified in black tea [77]; the monoterpenes myrcene, 3-δ-carene, and camphene were significant contributors for green, black, and Pu-erh teas [78][79][80][81][82]; Z-3-hexenol and (S)-2-methyl-1-butanol were identified in green tea [81]; cedrol was identified in white tea [83]; 1-terpinen-4-ol was a key component of citrus fruit aroma [84]; and additional compounds included dodecanal, acetic acid, ethyl palmitate, linalyl acetate, (−)-carvone, tetradecanal, 2-methylbutanoic acid, and phenethyl alcohol.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Sales,

Cunha,

Ferreira

et al. 2024

Foods

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Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3–9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.

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Section: Volatile Organic Compoundsmentioning

confidence: 99%

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Sales,

Cunha,

Ferreira

et al. 2024

Foods

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show abstract

“…During the past decade, gas chromatography–mass spectrometry (GC-MS) has become the most widely used analytical technique for the detection of volatile components in teas and other foods, due to its rapid qualitative and accurate quantitative capabilities [ 10 , 11 , 12 ]. Moreover, the methodology of headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-MS) has also been widely applied for the analysis of volatile and semi-volatile compounds in environmental, food, and biological samples, due to its ease of operation and good extraction performance [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types

Niu,

Ao,

et al. 2024

Foods

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Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.

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The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale

Sui,

Wang,

Xue

et al. 2024

J Sci Food Agric

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BACKGROUNDEnshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry.RESULTSA total of 134 volatiles were identified. Among these, 31 differential volatiles [P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein β‐ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants.CONCLUSIONThe study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry.

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The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

Cited by 9 publications

References 41 publications

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types

The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale

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