Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
J Agric Food Chem. 2019 Nov 27; 67(47):13139-13149.JA

Abstract

Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography-olfactometry, aroma extract dilution analysis, odor activity values (OAVs), and multivariate analysis. A total of 35 and 19 odorants (OAV > 1) were detected in RIPT and RAPT, respectively. Odorants in RAPT and RIPT are significantly different in both odor properties and aroma compound intensities. Overall, RAPT contained a complex variety of chemical classes with diverse odors and moderate odor intensities, while RIPT is dominated by structurally and organoleptically similar compounds with high potency. Specifically, stale and musty smelling methoxybenzenes contributed the most to RIPT, while floral-, sweet-, and woody-smelling terpene alcohols, terpene ketones, and phenolic compounds were the predominant odorants in RAPT. Orthogonal partial least squares discriminant analysis revealed that linalool, α-ionone, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 1,2,3,4-tetramethoxybenzene, and 1,2,3-trimethoxybenzene underwent remarkable changes during pile fermentation and could be used as potential odor-active markers for RIPT and RAPT discrimination. The comprehensive aroma characterization of pu-erh tea and determination of the effect of pile fermentation on odorant alteration herein will provide guidance for pu-erh tea flavor quality control and evaluation.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pang X

Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China.

Yu W

Cao C

Shandong Rizhao Tobacco Company Ltd. , Rizhao 276000 , China.

Yuan X

Yunnan Puer Tea (Group) Co., Ltd. , Pu'er 665100 , China.

Qiu J

Kong F

Wu J

College of Food Science and Nutritional Engineering , China Agricultural University: National Engineering Research Center for Fruit and Vegetable Processing , Beijing 100083 , China.

MeSH

AdultCamellia sinensisFemaleFermentationFlavoring AgentsFood HandlingGas Chromatography-Mass SpectrometryHumansMaleOdorantsOlfactometryPlant LeavesSmellTeaYoung Adult

Pub Type(s)

Comparative Study

Journal Article

Language

eng

PubMed ID

31631665

Citation

Pang, Xueli, et al. "Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based On Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation." Journal of Agricultural and Food Chemistry, vol. 67, no. 47, 2019, pp. 13139-13149.

Pang X, Yu W, Cao C, et al. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. J Agric Food Chem. 2019;67(47):13139-13149.

Pang, X., Yu, W., Cao, C., Yuan, X., Qiu, J., Kong, F., & Wu, J. (2019). Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. Journal of Agricultural and Food Chemistry, 67(47), 13139-13149. https://doi.org/10.1021/acs.jafc.9b05321

Pang X, et al. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based On Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. J Agric Food Chem. 2019 Nov 27;67(47):13139-13149. PubMed PMID: 31631665.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. AU - Pang,Xueli, AU - Yu,Weisong, AU - Cao,Changdai, AU - Yuan,Xiaoxiang, AU - Qiu,Jun, AU - Kong,Fanyu, AU - Wu,Jihong, Y1 - 2019/11/14/ PY - 2019/10/22/pubmed PY - 2019/12/18/medline PY - 2019/10/22/entrez KW - aroma extract dilution analysis (AEDA) KW - odor active marker KW - odor activity value (OAV) KW - odor threshold (OT) KW - pu-erh tea infusion SP - 13139 EP - 13149 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 47 N2 - Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography-olfactometry, aroma extract dilution analysis, odor activity values (OAVs), and multivariate analysis. A total of 35 and 19 odorants (OAV > 1) were detected in RIPT and RAPT, respectively. Odorants in RAPT and RIPT are significantly different in both odor properties and aroma compound intensities. Overall, RAPT contained a complex variety of chemical classes with diverse odors and moderate odor intensities, while RIPT is dominated by structurally and organoleptically similar compounds with high potency. Specifically, stale and musty smelling methoxybenzenes contributed the most to RIPT, while floral-, sweet-, and woody-smelling terpene alcohols, terpene ketones, and phenolic compounds were the predominant odorants in RAPT. Orthogonal partial least squares discriminant analysis revealed that linalool, α-ionone, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 1,2,3,4-tetramethoxybenzene, and 1,2,3-trimethoxybenzene underwent remarkable changes during pile fermentation and could be used as potential odor-active markers for RIPT and RAPT discrimination. The comprehensive aroma characterization of pu-erh tea and determination of the effect of pile fermentation on odorant alteration herein will provide guidance for pu-erh tea flavor quality control and evaluation. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31631665/Comparison_of_Potent_Odorants_in_Raw_and_Ripened_Pu_Erh_Tea_Infusions_Based_on_Odor_Activity_Value_Calculation_and_Multivariate_Analysis:_Understanding_the_Role_of_Pile_Fermentation_ DB - PRIME DP - Unbound Medicine ER -

Tags

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.J Agric Food Chem. 2019 Nov 27; 67(47):13139-13149.JA