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Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.
Molecules. 2019 Dec 06; 24(24)M

Abstract

The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

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Authors+Show Affiliations

Zhang T
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Ni H
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
Qiu XJ
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
Li T
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Zhang LZ
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Li LJ
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
Jiang ZD
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
Li QB
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
Chen F
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Zheng FP
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.

MeSH

Acyclic MonoterpenesAnisolesCyclohexanolsGas Chromatography-Mass SpectrometryPlant ExtractsTeaTrityl Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31817626

Citation

Zhang, Ting, et al. "Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products." Molecules (Basel, Switzerland), vol. 24, no. 24, 2019.
Zhang T, Ni H, Qiu XJ, et al. Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products. Molecules. 2019;24(24).
Zhang, T., Ni, H., Qiu, X. J., Li, T., Zhang, L. Z., Li, L. J., Jiang, Z. D., Li, Q. B., Chen, F., & Zheng, F. P. (2019). Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products. Molecules (Basel, Switzerland), 24(24). https://doi.org/10.3390/molecules24244473
Zhang T, et al. Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products. Molecules. 2019 Dec 6;24(24) PubMed PMID: 31817626.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products. AU - Zhang,Ting, AU - Ni,Hui, AU - Qiu,Xu-Jian, AU - Li,Ting, AU - Zhang,Liang-Zhen, AU - Li,Li-Jun, AU - Jiang,Ze-Dong, AU - Li,Qing-Biao, AU - Chen,Feng, AU - Zheng,Fu-Ping, Y1 - 2019/12/06/ PY - 2019/10/10/received PY - 2019/11/25/revised PY - 2019/12/02/accepted PY - 2019/12/11/entrez PY - 2019/12/11/pubmed PY - 2020/5/6/medline KW - instant ripened Pu-erh tea KW - masking KW - sensory evaluation KW - stale note KW - suppressive interaction JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 24 N2 - The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31817626/Suppressive_Interaction_Approach_for_Masking_Stale_Note_of_Instant_Ripened_Pu_Erh_Tea_Products_ DB - PRIME DP - Unbound Medicine ER -