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Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
Molecules. 2020 Dec 21; 25(24)M

Abstract

The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea's charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography-olfactometry/mass spectrometry (GC-O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, γ-Nonalactone, trans-β-ionone, trans-linalool oxide (furanoid), α-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement.

Authors+Show Affiliations

Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China. College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang 330045, China. College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China.College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430070, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West lake District, Hangzhou 310008, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33371407

Citation

Chen, Qin-Cao, et al. "Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas." Molecules (Basel, Switzerland), vol. 25, no. 24, 2020.
Chen QC, Zhu Y, Yan H, et al. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. Molecules. 2020;25(24).
Chen, Q. C., Zhu, Y., Yan, H., Chen, M., Xie, D. C., Wang, M. Q., Ni, D. J., & Lin, Z. (2020). Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. Molecules (Basel, Switzerland), 25(24). https://doi.org/10.3390/molecules25246050
Chen QC, et al. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. Molecules. 2020 Dec 21;25(24) PubMed PMID: 33371407.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. AU - Chen,Qin-Cao, AU - Zhu,Yin, AU - Yan,Han, AU - Chen,Mei, AU - Xie,Dong-Chao, AU - Wang,Meng-Qi, AU - Ni,De-Jiang, AU - Lin,Zhi, Y1 - 2020/12/21/ PY - 2020/11/20/received PY - 2020/12/16/revised PY - 2020/12/16/accepted PY - 2020/12/29/entrez PY - 2020/12/30/pubmed PY - 2021/4/10/medline KW - GC × GC–TOFMS KW - aroma characteristic KW - multivariate statistical analysis KW - sensory evaluation KW - white tea JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 24 N2 - The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea's charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography-olfactometry/mass spectrometry (GC-O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, γ-Nonalactone, trans-β-ionone, trans-linalool oxide (furanoid), α-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/33371407/Identification_of_Aroma_Composition_and_Key_Odorants_Contributing_to_Aroma_Characteristics_of_White_Teas_ DB - PRIME DP - Unbound Medicine ER -