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Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.
Food Chem. 2022 Nov 30; 395:133549.FC

Abstract

Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography-mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography-olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, (Z)-4-heptenal, 1-octen-3-ol, (E)-β-ionone, 3-methylbutanal, linalool, β-damascenone, (E, E)-2,4-decadienal, methional, (E, E)-2,4-nonadienal, and (E)-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm-air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments.

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Authors+Show Affiliations

Huang W
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Fang S
Guizhou Tea Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China.
Wang J
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Zhuo C
Zhejiang Anji Songming White Tea Co, Huzhou 313300, China.
Luo Y
Zhejiang Anji Luo Ming Tea Co, Huzhou 313300, China.
Yu Y
Zhejiang Anji Yuanfeng Tea Machinery Co, Huzhou 313300, China.
Li L
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Wang Y
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Deng WW
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Ning J
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address: ningjm1998009@163.com.

MeSH

Camellia sinensisGas Chromatography-Mass SpectrometryOdorantsOlfactometryTeaVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35777211

Citation

Huang, Wenjing, et al. "Sensomics Analysis of the Effect of the Withering Method On the Aroma Components of Keemun Black Tea." Food Chemistry, vol. 395, 2022, p. 133549.
Huang W, Fang S, Wang J, et al. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. Food Chem. 2022;395:133549.
Huang, W., Fang, S., Wang, J., Zhuo, C., Luo, Y., Yu, Y., Li, L., Wang, Y., Deng, W. W., & Ning, J. (2022). Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. Food Chemistry, 395, 133549. https://doi.org/10.1016/j.foodchem.2022.133549
Huang W, et al. Sensomics Analysis of the Effect of the Withering Method On the Aroma Components of Keemun Black Tea. Food Chem. 2022 Nov 30;395:133549. PubMed PMID: 35777211.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. AU - Huang,Wenjing, AU - Fang,Shimao, AU - Wang,Jing, AU - Zhuo,Chao, AU - Luo,Yonghua, AU - Yu,Yilei, AU - Li,Luqing, AU - Wang,Yujie, AU - Deng,Wei-Wei, AU - Ning,Jingming, Y1 - 2022/06/23/ PY - 2022/03/05/received PY - 2022/06/15/revised PY - 2022/06/19/accepted PY - 2022/7/2/pubmed PY - 2022/8/4/medline PY - 2022/7/1/entrez KW - Aroma KW - GC-O KW - Keemun black tea KW - Withering method SP - 133549 EP - 133549 JF - Food chemistry JO - Food Chem VL - 395 N2 - Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography-mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography-olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, (Z)-4-heptenal, 1-octen-3-ol, (E)-β-ionone, 3-methylbutanal, linalool, β-damascenone, (E, E)-2,4-decadienal, methional, (E, E)-2,4-nonadienal, and (E)-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm-air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35777211/Sensomics_analysis_of_the_effect_of_the_withering_method_on_the_aroma_components_of_Keemun_black_tea_ DB - PRIME DP - Unbound Medicine ER -
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