Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach

Cao, Yanyan; Huang, Chuangsheng; Guo, Yating; Xu, Yingxin; Gong, Shuying; Chu, Qiang; Chen, Ping

doi:10.1016/j.foodchem.2023.138301

Cited by 8 publications

(1 citation statement)

References 32 publications

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“…However, the microbial fermentation process of Fu brick tea not only produces a pleasant “fungus flower” aroma but also “stale”, “sour”, and other undesirable odours [ 2 ]; simultaneously, as the Fu brick tea is stored for a longer time, it is more likely that the tea will be damaged [ 3 ]. At the same time, as the storage time of Fu brick tea goes on, especially the changes in storage environment condition factors, such as temperature, light, and humidity, will further affect the aroma characteristics of Fu brick tea, which will have a crucial impact on the production and consumption of Fu brick tea [ 4 ]. In this instance, co-fermenting Fu brick tea with mulberry leaves [ 5 ], moringa leaves [ 6 ], citrus peels [ 7 ], and other food and medicinal plants is not only an industrial invention but also a novel approach to successfully enhance the distinctive aroma of Fu brick tea.…”

Section: Introductionmentioning

confidence: 99%

Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea

Deng,

Li,

Chen

et al. 2024

Foods

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This study aimed to investigate the aroma effects of key volatile compounds in a new type of mulberry leaf Fu brick teas (MTs) and traditional Fu brick teas (FTs). Headspace solid–phase microextraction (HS-SPME), gas chromatography–mass spectrometry (GC-MS), sensory evaluation, and chemometrics were used to determine the differences in key flavour qualities between the two. The results showed that a total of 139 volatile components were identified, with aldehydes, ketones, and alcohols dominating. Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) combined with the odour activity value (OAV) showed that seven aroma compounds had an OAV > 10, including 2-(4-methylcyclohex-3-en-1-yl) propan-2-ol with floral and fruity aroma and green attributes, 6-methylhept-5-en-2-one, (E)-6,10-dimethyl-5,9-Undecadien-2-one, (3E,5E)-octa-3,5-dien-2-one, Benzaldehyde, and (E)-3,7,11,15-tetramethylhexadec-2-en-1-ol, which were more abundant in MTs than FTs; Cedrol with sweet aroma attributes was more consistent in MTs than FTs, and we suggest that these odour compounds are important aroma contributors to MTs. Taken together, these findings will provide new insights into the mechanism of formation of the characteristic attributes of aroma in MTs.

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Section: Introductionmentioning

confidence: 99%

Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea

Deng,

Li,

Chen

et al. 2024

Foods

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Impact of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage

Fan,

Wang,

Chen

et al. 2024

Food Frontiers

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Green tea is renowned for its exceptional freshness; nevertheless, preserving its freshness poses a formidable challenge during storage due to its susceptibility to environmental factors. However, the effect of storage factors on freshness quality of green tea remains unclear, particularly with a lack of research studies regarding aroma quality and associated volatiles. In this study, we investigated the effects of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage. The sensory freshness and corresponding volatile metabolites of the samples were investigated; the sensory‐chemical changes among packaged green teas during storage under different treatments were further explored. The freshness preservation in packaged green teas can be effectively achieved through the implementation of low‐temperature storage, packaging with oxygen scavenger and utilizing packaging with minimal oxygen permeability. A total of 151 volatile compounds were detected in all samples, among which 104 volatiles were identified as key contributors for distinguishing sample groups under 3 different treatments. The presence of volatiles with green, spicy, minty, and vegetable notes was found to be positively correlated with high freshness quality observed in packaged green tea. Conversely, an increase in volatiles characterized by fruity, sweet, fatty, and alkane notes was associated with the freshness deterioration. The volatiles changes that lead to freshness deterioration occurred especially under conditions of elevated temperature and increased oxygen levels, predominantly involving fat degradation, lipid oxidation, the Maillard reaction, carotenoids degradation, and dehydration reactions. The findings provide a theoretical foundation for the advancement of storage technology in packaged green teas.

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Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”

Huang,

Liu,

et al. 2024

Food Chemistry

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Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach

Cited by 8 publications

References 32 publications

Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea

Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea

Impact of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage

Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”

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