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Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.
Food Chem. 2021 Jun 01; 346:128906.FC

Abstract

Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products.

Authors+Show Affiliations

Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: linz@tricaas.com.Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: lvhaipeng@caas.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33401086

Citation

Ma, Wanjun, et al. "Insight Into the Volatile Profiles of Four Types of Dark Teas Obtained From the Same Dark Raw Tea Material." Food Chemistry, vol. 346, 2021, p. 128906.
Ma W, Zhu Y, Shi J, et al. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chem. 2021;346:128906.
Ma, W., Zhu, Y., Shi, J., Wang, J., Wang, M., Shao, C., Yan, H., Lin, Z., & Lv, H. (2021). Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chemistry, 346, 128906. https://doi.org/10.1016/j.foodchem.2020.128906
Ma W, et al. Insight Into the Volatile Profiles of Four Types of Dark Teas Obtained From the Same Dark Raw Tea Material. Food Chem. 2021 Jun 1;346:128906. PubMed PMID: 33401086.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. AU - Ma,Wanjun, AU - Zhu,Yin, AU - Shi,Jiang, AU - Wang,Jiatong, AU - Wang,Mengqi, AU - Shao,Chenyang, AU - Yan,Han, AU - Lin,Zhi, AU - Lv,Haipeng, Y1 - 2020/12/24/ PY - 2020/10/22/received PY - 2020/12/11/revised PY - 2020/12/14/accepted PY - 2021/1/6/pubmed PY - 2021/3/2/medline PY - 2021/1/5/entrez KW - Camellia sinensis var. assamica KW - Microbial fermentation KW - Multivariate analysis KW - Odorants KW - Stir bar sorptive extraction SP - 128906 EP - 128906 JF - Food chemistry JO - Food Chem VL - 346 N2 - Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33401086/Insight_into_the_volatile_profiles_of_four_types_of_dark_teas_obtained_from_the_same_dark_raw_tea_material_ DB - PRIME DP - Unbound Medicine ER -