Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC x GC-QTOFMS and electronic nose
文献类型: 外文期刊
作者: Wen, Shuai 1 ; Jiang, Ronggang 1 ; An, Ran 6 ; Ouyang, Jian 1 ; Liu, Changwei 1 ; Wang, Zhong 1 ; Chen, Hongyu 1 ; Ou, Xingchang 1 ; Zeng, Hongzhe 1 ; Chen, Jinhua 1 ; Sun, Shili 5 ; Cao, Junxi 5 ; Pu, Songtao 7 ; Huang, Jianan 1 ; Liu, Zhonghua 1 ;
作者机构: 1.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China
2.Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China
3.Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China
4.Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China
5.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
6.Jinan Univ, Inst Biomed, Coll Life Sci & Technol, Guangdong Prov Key Lab Bioengn Med, Guangzhou 510632, Peoples R China
7.Yunnan Xiaguantuo Tea Grp Co Ltd, Dali 671000, Peoples R China
关键词: Dark tea; Aroma quality; Pile-fermentation; GC x GC-QTOFMS; Electronic nose; OAV; GC-olfactometry
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:8.1; 五年影响因子:7.7 )
ISSN: 0963-9969
年卷期: 2023 年 174 卷
页码:
收录情况: SCI
摘要: Aroma is one of the significant quality factors of dark tea (DT). However, for a single large-leaf tea variety, there are few studies analyzing the effect of pile-fermentation on the aroma quality of DT. The GC x GC-QTOFMS, electronic nose (E-nose) and GC-olfactometry (GC-O) techniques were employed to analysis the difference of tea products before and after pile-fermentation. A total of 149 volatile metabolites (VMs) were identified, with 92 VMs exhibiting differential characteristics. Among these, 31 VMs with OAV > 1.0 were found to be correlated with E-nose results (|r| > 0.8). Additionally, GC-O analysis validated seven major differential metabolites. Notably, naphthalene, 2-methylnaphthalene, and dibenzofuran were found to enhance the woody aroma, while (Z)-4-heptenal, 2-nonenal and 1-hexanol were associated with an increase in mushroom, fatty and sweet odors, respectively. Moreover, 1-octen-3-ol was linked to reducing pungent fishy smell. These findings could provide a certain theoretical basis for understanding the influence of pile-fermentation on the aroma quality of dark tea.
- 相关文献
作者其他论文 更多>>
-
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
作者:Dong, Haiyu;Li, Yonghui;Wang, Baijuan;Liu, Xiaohui;Lai, Xingfei;Hao, Mengjiao;Sun, Lingli;Li, Qiuhua;Chen, Ruohong;Sun, Shili;Zhang, Zhenbiao;Li, Qian
关键词:Black tea; Fermentation; Taste quality; Composition; Metabolomics
-
Piezoelectric dual network dressing with adaptive electrical stimulation for diabetic infected wound repair via antibacterial, antioxidant, anti-inflammation, and angiogenesis
作者:Ren, Jian;Wang, Xinru;Bao, Tianjing;Shen, Xiaoyu;Yin, Dongyue;Deng, Chunlin;Ren, Jian;Wang, Xinru;Bao, Tianjing;Xiao, Cairong;Deng, Chunlin;Shen, Xiaoyu;Yin, Dongyue;Deng, Chunlin;Liang, Qingyou;Sun, Shili
关键词:Metal-polyphenol network; Adaptive electrical stimulation; Diabetic wound; Antibacterial; Anti-inflammatory
-
Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes
作者:Sun, Lingli;Li, Qiuhua;Chen, Ruohong;Wen, Shuai;Lai, Xingfei;Lai, Zhaoxiang;Cao, Junxi;Zhang, Zhenbiao;Hao, Mengjiao;Sun, Shili;Wen, Lianghua;Cao, Fanrong
关键词:microbial fermented black tea; hyperlipidemia; bile acid; gut microbes
-
Purification, characterization and anti-hyperuricemic mechanism of novel xanthine oxidase inhibitory peptides from tea (Camellia sinensis L.) protein
作者:Ma, Feng;Ye, Haoduo;Zhang, Zhenyu;Chen, Qimiao;Cao, Yong;Miao, Jianyin;Sun, Shili;Yin, Shouwei
关键词:Tea ( Camellia sinensis L.) protein; Xanthine oxidase inhibitory peptides; Anti-hyperuricemic activity; Molecular docking; Hyperuricemia cell model; Activity mechanism
-
Effect of Black Tea Polysaccharides on Alleviating Type 2 Diabetes Mellitus by Regulating PI3K/Akt/GLUT2 Pathway
作者:Zhang, Zhenbiao;Deng, Xuming;Zhang, Lingzhi;Zhang, Zhenbiao;Chen, Ruohong;Li, Qiuhua;Sun, Lingli;Cao, Junxi;Lai, Zhaoxiang;Lai, Xingfei;Sun, Shili;Wang, Zaihua
关键词:black tea; tea polysaccharides; chemical property; hypoglycemic effect; PI3K-Akt
-
Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach
作者:Sun, Lingli;Wen, Shuai;Zhang, Suwan;Li, Qiuhua;Cao, Junxi;Chen, Ruohong;Zhang, Zhenbiao;Li, Zhigang;Zhang, Suwan;Chen, Zhongzheng;Li, Qian;Lai, Zhaoxiang;Sun, Shili
关键词:Tea; Taste formation; UPLC-MS/MS; Taste characteristics; Process
-
Recent insights into the physicochemical properties, bioactivities and their relationship of tea polysaccharides
作者:Zhang, Zhenbiao;Sun, Lingli;Chen, Ruohong;Li, Qiuhua;Lai, Xingfei;Wen, Shuai;Cao, Junxi;Lai, Zhaoxiang;Li, Zhigang;Sun, Shili
关键词:Tea polysaccharides; Physicochemical property; Bioactivity; Relationship; Prospects