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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.

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