Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.
J Agric Food Chem. 2022 Jul 13; 70(27):8395-8408.JA

Abstract

Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(-)-2,2,6-trimethylcyclohexanone, (R)-(-)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(-)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(-)-limonene, S-(-)-α-terpineol, and (1R,2R)-(-)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma.

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Authors+Show Affiliations

Zhu J

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Niu Y

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Xiao Z

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

MeSH

OdorantsPlant ExtractsStereoisomerismTea

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35762564

Citation

Zhu, JianCai, et al. "Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea." Journal of Agricultural and Food Chemistry, vol. 70, no. 27, 2022, pp. 8395-8408.

Zhu J, Niu Y, Xiao Z. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. J Agric Food Chem. 2022;70(27):8395-8408.

Zhu, J., Niu, Y., & Xiao, Z. (2022). Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. Journal of Agricultural and Food Chemistry, 70(27), 8395-8408. https://doi.org/10.1021/acs.jafc.2c03264

Zhu J, Niu Y, Xiao Z. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. J Agric Food Chem. 2022 Jul 13;70(27):8395-8408. PubMed PMID: 35762564.

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

TY - JOUR T1 - Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. AU - Zhu,JianCai, AU - Niu,YunWei, AU - Xiao,ZuoBing, Y1 - 2022/06/28/ PY - 2022/6/29/pubmed PY - 2022/7/15/medline PY - 2022/6/28/entrez KW - Pu-Erh tea KW - RAPT KW - RIPT KW - chiral compounds KW - enantiomeric SP - 8395 EP - 8408 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 70 IS - 27 N2 - Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(-)-2,2,6-trimethylcyclohexanone, (R)-(-)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(-)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(-)-limonene, S-(-)-α-terpineol, and (1R,2R)-(-)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/35762564/Aromatic_Profiles_and_Enantiomeric_Distributions_of_Chiral_Volatile_Compounds_in_Pu_Erh_Tea_ DB - PRIME DP - Unbound Medicine ER -

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Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea.J Agric Food Chem. 2022 Jul 13; 70(27):8395-8408.JA