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Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Food Chem. 2018 Nov 01; 265:189-199.FC

Abstract

The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction (HS-SPME), and analyzed with gas-chromatography-mass spectrometry (GC-MS) coupled with chemometrics. Aroma metabolites analysis showed that 40 compounds were identified to distinguish rapid aged white tea (RAWT) from others. Principal component analysis (PCA), hierarchical cluster analysis (HCA), heatmap analysis and Venn diagram demonstrated that alcohols, aldehydes, ketones, esters, heterocyclics and alkanes exhibited significant variations. Quantitative descriptive analysis of white tea aroma showed that in RAWT, sweet and herbal aroma were significantly improved; whereas grassy green and delicate aroma declined sharply. This study provides a comprehensive investigation on aroma quality of RAWT, offering a potentially rapid way to produce aged white tea.

Authors+Show Affiliations

Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: qidandan@tea.gdaas.cn.Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: miaoaiqing@tea.gdaas.cn.Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: caojunxi@tea.gdaas.cn.Agilent Technologies (China) Co. Ltd., Beijing 100102, China. Electronic address: wen-wen_wang@agilent.com.Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: chenwei@tea.gdaas.cn.Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: pangshi@tea.gdaas.cn.Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: hexiugu@gdaas.cn.Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: machengying@tea.gdaas.cn.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29884372

Citation

Qi, Dandan, et al. "Study On the Effects of Rapid Aging Technology On the Aroma Quality of White Tea Using GC-MS Combined With Chemometrics: in Comparison With Natural Aged and Fresh White Tea." Food Chemistry, vol. 265, 2018, pp. 189-199.
Qi D, Miao A, Cao J, et al. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea. Food Chem. 2018;265:189-199.
Qi, D., Miao, A., Cao, J., Wang, W., Chen, W., Pang, S., He, X., & Ma, C. (2018). Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea. Food Chemistry, 265, 189-199. https://doi.org/10.1016/j.foodchem.2018.05.080
Qi D, et al. Study On the Effects of Rapid Aging Technology On the Aroma Quality of White Tea Using GC-MS Combined With Chemometrics: in Comparison With Natural Aged and Fresh White Tea. Food Chem. 2018 Nov 1;265:189-199. PubMed PMID: 29884372.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea. AU - Qi,Dandan, AU - Miao,Aiqing, AU - Cao,Junxi, AU - Wang,Wenwen, AU - Chen,Wei, AU - Pang,Shi, AU - He,Xiugu, AU - Ma,Chengying, Y1 - 2018/05/18/ PY - 2018/03/08/received PY - 2018/05/17/revised PY - 2018/05/17/accepted PY - 2018/6/10/entrez PY - 2018/6/10/pubmed PY - 2018/10/16/medline KW - (2E,4E)-2,4-Heptadienal (PubChem, CID: 5283321) KW - 1-Phenylethanone (PubChem, CID: 7410) KW - 2-Phenylethyl acetate (PubChem, CID: 7654) KW - Aroma quality KW - Chemometrics KW - GC–MS KW - Methyl nonanoate (PubChem, CID: 15606) KW - Methyl octanoate (PubChem, CID: 8091) KW - Nonanal (PubChem, CID: 31289) KW - Phytone (PubChem, CID: 1810793) KW - Rapid aging KW - White tea KW - d-Limonene (PubChem, CID: 440917) KW - α-Ionone (PubChem, CID: 5282108) KW - β-Myrcene (PubChem, CID: 31253) SP - 189 EP - 199 JF - Food chemistry JO - Food Chem VL - 265 N2 - The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction (HS-SPME), and analyzed with gas-chromatography-mass spectrometry (GC-MS) coupled with chemometrics. Aroma metabolites analysis showed that 40 compounds were identified to distinguish rapid aged white tea (RAWT) from others. Principal component analysis (PCA), hierarchical cluster analysis (HCA), heatmap analysis and Venn diagram demonstrated that alcohols, aldehydes, ketones, esters, heterocyclics and alkanes exhibited significant variations. Quantitative descriptive analysis of white tea aroma showed that in RAWT, sweet and herbal aroma were significantly improved; whereas grassy green and delicate aroma declined sharply. This study provides a comprehensive investigation on aroma quality of RAWT, offering a potentially rapid way to produce aged white tea. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29884372/Study_on_the_effects_of_rapid_aging_technology_on_the_aroma_quality_of_white_tea_using_GC_MS_combined_with_chemometrics:_In_comparison_with_natural_aged_and_fresh_white_tea_ DB - PRIME DP - Unbound Medicine ER -