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>>
-
Mechanism of Green Tea Peptides in Lowering Blood Pressure and Alleviating Renal Injury Induced by Hypertension Through the Ang II/TGF-β1/SMAD Signaling Pathway
作者：Li, Lulu;Li, Dongli;Li, Lulu;Sun, Shili;Lai, Xingfei;Li, Qiuhua;Chen, Ruohong;Zhang, Zhenbiao;Hao, Mengjiao;Zhang, Suwan;Sun, Lingli;Li, Dongli
关键词：tea polypeptide; hypertension; renal injury; TGF-beta/Smad signaling
-
Widely targeted metabolomics analysis flavonoid metabolites in different purple teas
作者：Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wu, Hualing;Wang, Qing;Qin, Dandan;Ni, Erdong;Fang, Kaixing;Wang, Qiushuang;Li, Hongjian;Wu, Hualing;Wang, Qing;Qin, Dandan;Ni, Erdong;Fang, Kaixing;Wang, Qiushuang;Li, Hongjian;Wu, Hualing;Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wang, Qing;Huang, Jian-an;Liu, Zhonghua
关键词：Flavonoids; Anthocyanins; Pigments; Copigments; UPLC-MS/MS; Purple tea; Camellia sinensis (L.)
-
Metabolomics-based analysis of the effects of differences in soluble sugars on the sweetness quality of six major tea types in China
作者：Li, Wen;Chen, Zhongzheng;Zhang, Zhenbiao;Chen, Ruohong;Sun, Lingli;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Zhang, Suwang;Sun, Shili;Li, Qian
关键词：
-
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
作者：Yang, Wanying;Ni, He;Chen, Ruohong;Sun, Lingli;Li, Qiuhua;Lai, Xingfei;Zhang, Zhenbiao;Lai, Zhaoxiang;Hao, Mengjiao;Sun, Shili;Li, Qian;Lin, Sen
关键词：dark tea; quality; taste; pile-fermentation; metabolomics; microbiomics
-
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
作者：Zhang, Suwan;Xia, Hongling;Sun, Shili;Ma, Chenying;Pan, Shunshun;Zhang, Zhenbiao;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Sun, Lingli;Chen, Ruohong;Zhang, Suwan;Xia, Hongling;Sun, Shili;Ma, Chenying;Pan, Shunshun;Zhang, Zhenbiao;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Sun, Lingli;Chen, Ruohong;Li, Feng;Ma, Chenying
关键词：Fermentation degree; Tea; Aroma; VOCs; GC-MS
-
Integrated metabolomic and transcriptomic analysis reveals the molecular basis of flavor formation in fresh edible Chinese olive (Canarium album): Insights into flavonoid and amino acid metabolism
作者：Lai, Ruilian;Long, Yu;Shen, Chaogui;Wei, Xiaoxia;Wu, Rujian;Wang, Zhong;Xiao, Weiqiang;Lai, Duo
关键词：Chinese olive; Flavor; Metabolome; Transcriptome; Flavonoid; Amino acid
-
Inhibition of xanthine oxidase by copper-gallate coordination polymers and its mechanistic study
作者：Mo, Yejian;Ren, Jian;Sun, Shili;Shen, Xiaoyu;Mo, Yejian;Ren, Jian;Liu, Kexin;Deng, Chunlin;Shen, Xiaoyu;Mo, Yejian;Ren, Jian;Liu, Kexin;Deng, Chunlin
关键词：Hyperuricemia; Metal-polyphenol coordination polymers; Xanthine oxidase inhibitors; Antioxidant properties
