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Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Food Res Int. 2018 06; 108:413-422.FR

Abstract

Oolong tea is a typical semi-fermented tea and is famous for its unique aroma. The aim of this study was to compare the volatile compounds during manufacturing process to reveal the formation of aroma. In this paper, a method was developed based on head-space solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with chemometrics to assess volatile profiles during manufacturing process (fresh leaves, sun-withered leaves, rocked leaves and leaves after de-enzyming). A total of 24 aroma compounds showing significant differences during manufacturing process were identified. Subsequently, according to these aroma compounds, principal component analysis and hierarchical cluster analysis showed that the four samples were clearly distinguished from each other, which suggested that the 24 identified volatile compounds can represent the changes of volatile compounds during the four steps. Additionally, sun-withering, rocking and de-enzyming can influence the variations of volatile compounds in different degree, and we found the changes of volatile compounds in withering step were less than other two manufacturing process, indicating that the characteristic volatile compounds of oolong tea might be mainly formed in rocking stage by biological reactions and de-enzyming stage through thermal chemical transformations rather than withering stage. This study suggested that HS-SPME/GC-MS combined with chemometrics methods is accurate, sensitive, fast and ideal for rapid routine analysis of the aroma compounds changes in oolong teas during manufacturing processing.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ma C
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: machengying@tea.gdaas.cn.
Li J
Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: lijunxing@gdaas.cn.
Chen W
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: chenwei@tea.gdaas.cn.
Wang W
Agilent Technologies (China) Co. Ltd., Beijing 100102, China. Electronic address: wen-wen_wang@agilent.com.
Qi D
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: qidandan@tea.gdaas.cn.
Pang S
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: pangshi@tea.gdaas.cn.
Miao A
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: miaoaiqing@tea.gdaas.cn.

MeSH

Camellia sinensisCluster AnalysisFood AnalysisFood HandlingGas Chromatography-Mass SpectrometryOdorantsPlant LeavesPrincipal Component AnalysisSmellSolid Phase MicroextractionTeaVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29735074

Citation

Ma, Chengying, et al. "Study of the Aroma Formation and Transformation During the Manufacturing Process of Oolong Tea By Solid-phase Micro-extraction and Gas Chromatography-mass Spectrometry Combined With Chemometrics." Food Research International (Ottawa, Ont.), vol. 108, 2018, pp. 413-422.
Ma C, Li J, Chen W, et al. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics. Food Res Int. 2018;108:413-422.
Ma, C., Li, J., Chen, W., Wang, W., Qi, D., Pang, S., & Miao, A. (2018). Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics. Food Research International (Ottawa, Ont.), 108, 413-422. https://doi.org/10.1016/j.foodres.2018.03.052
Ma C, et al. Study of the Aroma Formation and Transformation During the Manufacturing Process of Oolong Tea By Solid-phase Micro-extraction and Gas Chromatography-mass Spectrometry Combined With Chemometrics. Food Res Int. 2018;108:413-422. PubMed PMID: 29735074.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics. AU - Ma,Chengying, AU - Li,Junxing, AU - Chen,Wei, AU - Wang,Wenwen, AU - Qi,Dandan, AU - Pang,Shi, AU - Miao,Aiqing, Y1 - 2018/03/19/ PY - 2017/12/26/received PY - 2018/03/16/revised PY - 2018/03/16/accepted PY - 2018/5/9/entrez PY - 2018/5/8/pubmed PY - 2019/10/8/medline KW - Chemometrics KW - GC–MS KW - HS-SPME KW - Manufacturing process KW - Oolong tea KW - Volatile components SP - 413 EP - 422 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 108 N2 - Oolong tea is a typical semi-fermented tea and is famous for its unique aroma. The aim of this study was to compare the volatile compounds during manufacturing process to reveal the formation of aroma. In this paper, a method was developed based on head-space solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with chemometrics to assess volatile profiles during manufacturing process (fresh leaves, sun-withered leaves, rocked leaves and leaves after de-enzyming). A total of 24 aroma compounds showing significant differences during manufacturing process were identified. Subsequently, according to these aroma compounds, principal component analysis and hierarchical cluster analysis showed that the four samples were clearly distinguished from each other, which suggested that the 24 identified volatile compounds can represent the changes of volatile compounds during the four steps. Additionally, sun-withering, rocking and de-enzyming can influence the variations of volatile compounds in different degree, and we found the changes of volatile compounds in withering step were less than other two manufacturing process, indicating that the characteristic volatile compounds of oolong tea might be mainly formed in rocking stage by biological reactions and de-enzyming stage through thermal chemical transformations rather than withering stage. This study suggested that HS-SPME/GC-MS combined with chemometrics methods is accurate, sensitive, fast and ideal for rapid routine analysis of the aroma compounds changes in oolong teas during manufacturing processing. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29735074/Study_of_the_aroma_formation_and_transformation_during_the_manufacturing_process_of_oolong_tea_by_solid_phase_micro_extraction_and_gas_chromatography_mass_spectrometry_combined_with_chemometrics_ DB - PRIME DP - Unbound Medicine ER -