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Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation.
Food Funct. 2021 Jun 08; 12(11):4797-4807.FF

Abstract

Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products. This study focuses on the differences in aroma characteristics among three kinds of refined teas, named light fire (LF), moderate fire (MF), and high fire (HF). A combination of solid phase microextraction (SPME) and a switchable system between GC-O-MS and GC × GC-O-MS was utilized to identify the odorants. In total, 97 aroma-active compounds could be smelled at the sniffing port, comprising alcohols, aldehydes, ketones, esters, heterocycles, and terpenes. However, only 52 obtained r-OAV >1. Significant differences were uncovered by the application of principal component analysis (PCA) and partial least squares regression (PLSR). Thereby, MF and HF had a more similar aroma profile, while in LF samples, alcohols, aliphatic aldehydes and some ketones were responsible for the aroma profile, such as (E,E)-2,4-hexadienal, octanal, hexanal, (E,Z)-2,6-nonadienal, (E)-β-ionone, 3-octen-2-one etc. Strecker aldehydes had a great impact on the aroma of MF, including 2-methylpropanal, 2-methylbutanal, 3-methylbutanal etc. Some N-heterocyclic compounds also affected the overall aroma, for instance, 6-methyl-2-ethylpyrazine. In HF, the majority of aroma compounds increased with increasing roasting temperature, especially N-heterocyclic compounds as well as furfural and 5-methyl-2-furancarboxaldehyde, which are all closely related to the Maillard reaction. Besides, 5-methyl-2-(1-methylethenyl)-4-hexen-1-ol, trans-linalooloxide and 2-nonanone also remarkably influenced the aroma of HF. In addition, it was supposed that most amino acids that participated in the Maillard reaction during roasting were decomposed from the compounds that combined with tea polyphenols and amino acids.

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China. songhl@th.btbu.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China. songhl@th.btbu.edu.cn.College of Tea and Food Science, Wuyi University, Wuyishan, 354300, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China. songhl@th.btbu.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, 100048, China. songhl@th.btbu.edu.cn.Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät für Naturwissenschaften, Institut für Lebensmittelchemie, Universität Hohenheim, 70599 Stuttgart, Germany.National Engineering Research Center for Tea Industry, Chinese Academy of Agricultural Sciences Tea Research Institute, 9 South Meiling Road, Hangzhou 310008, China. yqx33@126.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33861271

Citation

Yang, Ping, et al. "Differences of Characteristic Aroma Compounds in Rougui Tea Leaves With Different Roasting Temperatures Analyzed By Switchable GC-O-MS and GC × GC-O-MS and Sensory Evaluation." Food & Function, vol. 12, no. 11, 2021, pp. 4797-4807.
Yang P, Song H, Lin Y, et al. Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation. Food Funct. 2021;12(11):4797-4807.
Yang, P., Song, H., Lin, Y., Guo, T., Wang, L., Granvogl, M., & Xu, Y. (2021). Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation. Food & Function, 12(11), 4797-4807. https://doi.org/10.1039/d1fo00165e
Yang P, et al. Differences of Characteristic Aroma Compounds in Rougui Tea Leaves With Different Roasting Temperatures Analyzed By Switchable GC-O-MS and GC × GC-O-MS and Sensory Evaluation. Food Funct. 2021 Jun 8;12(11):4797-4807. PubMed PMID: 33861271.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation. AU - Yang,Ping, AU - Song,Huanlu, AU - Lin,Yanping, AU - Guo,Tianyang, AU - Wang,Lijin, AU - Granvogl,Michael, AU - Xu,Yongquan, PY - 2021/4/17/pubmed PY - 2021/11/18/medline PY - 2021/4/16/entrez SP - 4797 EP - 4807 JF - Food & function JO - Food Funct VL - 12 IS - 11 N2 - Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products. This study focuses on the differences in aroma characteristics among three kinds of refined teas, named light fire (LF), moderate fire (MF), and high fire (HF). A combination of solid phase microextraction (SPME) and a switchable system between GC-O-MS and GC × GC-O-MS was utilized to identify the odorants. In total, 97 aroma-active compounds could be smelled at the sniffing port, comprising alcohols, aldehydes, ketones, esters, heterocycles, and terpenes. However, only 52 obtained r-OAV >1. Significant differences were uncovered by the application of principal component analysis (PCA) and partial least squares regression (PLSR). Thereby, MF and HF had a more similar aroma profile, while in LF samples, alcohols, aliphatic aldehydes and some ketones were responsible for the aroma profile, such as (E,E)-2,4-hexadienal, octanal, hexanal, (E,Z)-2,6-nonadienal, (E)-β-ionone, 3-octen-2-one etc. Strecker aldehydes had a great impact on the aroma of MF, including 2-methylpropanal, 2-methylbutanal, 3-methylbutanal etc. Some N-heterocyclic compounds also affected the overall aroma, for instance, 6-methyl-2-ethylpyrazine. In HF, the majority of aroma compounds increased with increasing roasting temperature, especially N-heterocyclic compounds as well as furfural and 5-methyl-2-furancarboxaldehyde, which are all closely related to the Maillard reaction. Besides, 5-methyl-2-(1-methylethenyl)-4-hexen-1-ol, trans-linalooloxide and 2-nonanone also remarkably influenced the aroma of HF. In addition, it was supposed that most amino acids that participated in the Maillard reaction during roasting were decomposed from the compounds that combined with tea polyphenols and amino acids. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/33861271/Differences_of_characteristic_aroma_compounds_in_Rougui_tea_leaves_with_different_roasting_temperatures_analyzed_by_switchable_GC_O_MS_and_GC_×_GC_O_MS_and_sensory_evaluation_ DB - PRIME DP - Unbound Medicine ER -