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Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS.
Foods. 2022 Dec 27; 12(1)F

Abstract

Compared with spring tea, summer tea has the advantages of economy and quantity. However, research on the aroma characteristics of summer tea is currently limited. In this study, summer fresh tea leaves (castanopsis. sinensis, cv. Fuliangzhong) (FTLs) were processed intoblack tea (BT) and green tea (GT). The changes in the volatile compounds during the tea processing were quantified using gas chromatography-ion mobility spectrometry (GC-IMS) and head space-solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and then analyzed on the basis of relative odor activity value (ROAV). Results showed low amounts of flavor compounds, such as linalool oxides, geraniol, and sulcatone, were found in FTLs, but after processing, high amounts of the same in BT and GT. Summer BT and GT contained characteristic compounds similar to spring tea, including linalool, geraniol, (E,E)-2,4-decdienal, β-ionone, methyl salicylate, geranyl acetone, and decanal. All these compounds have high content and ROAV values, which give the same flavor to summer teas as spring tea. This study confirmed that summer fresh tea leaves were suitable to produce black and green tea with good flavor. Monitoring changes in aroma compounds by GC-IMS coupled with GC-MS, the quality of summer tea is expected to be promoted towards the quality of spring tea by improving processing methods for valuable-tea production.

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Authors+Show Affiliations

Xu J
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. College of Food Science and Technology, Nanchang University, Nanchang 330031, China.
Zhang Y
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. College of Food Science and Technology, Nanchang University, Nanchang 330031, China.
Yan F
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Kylin (Shandong) Pharmaceutical Technology Co., Ltd., Jinan 250109, China.
Tang Y
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. College of Food Science and Technology, Nanchang University, Nanchang 330031, China.
Yu B
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
Chen B
Riantea Ltd., Nanchang 330100, China.
Lu L
Riantea Ltd., Nanchang 330100, China.
Yuan L
Riantea Ltd., Nanchang 330100, China.
Wu Z
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
Chen H
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36613362

Citation

Xu, Jiyuan, et al. "Monitoring Changes in the Volatile Compounds of Tea Made From Summer Tea Leaves By GC-IMS and HS-SPME-GC-MS." Foods (Basel, Switzerland), vol. 12, no. 1, 2022.
Xu J, Zhang Y, Yan F, et al. Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS. Foods. 2022;12(1).
Xu, J., Zhang, Y., Yan, F., Tang, Y., Yu, B., Chen, B., Lu, L., Yuan, L., Wu, Z., & Chen, H. (2022). Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS. Foods (Basel, Switzerland), 12(1). https://doi.org/10.3390/foods12010146
Xu J, et al. Monitoring Changes in the Volatile Compounds of Tea Made From Summer Tea Leaves By GC-IMS and HS-SPME-GC-MS. Foods. 2022 Dec 27;12(1) PubMed PMID: 36613362.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS. AU - Xu,Jiyuan, AU - Zhang,Ying, AU - Yan,Fei, AU - Tang,Yu, AU - Yu,Bo, AU - Chen,Bin, AU - Lu,Lirong, AU - Yuan,Liren, AU - Wu,Zhihua, AU - Chen,Hongbing, Y1 - 2022/12/27/ PY - 2022/10/24/received PY - 2022/12/07/revised PY - 2022/12/22/accepted PY - 2023/1/8/entrez PY - 2023/1/9/pubmed PY - 2023/1/9/medline KW - Fuliangzhong KW - aroma compounds KW - gas chromatography-ion mobility spectrometry (GC-IMS) KW - head space-solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) KW - relative odor activity value (ROAV) KW - summer tea JF - Foods (Basel, Switzerland) JO - Foods VL - 12 IS - 1 N2 - Compared with spring tea, summer tea has the advantages of economy and quantity. However, research on the aroma characteristics of summer tea is currently limited. In this study, summer fresh tea leaves (castanopsis. sinensis, cv. Fuliangzhong) (FTLs) were processed intoblack tea (BT) and green tea (GT). The changes in the volatile compounds during the tea processing were quantified using gas chromatography-ion mobility spectrometry (GC-IMS) and head space-solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and then analyzed on the basis of relative odor activity value (ROAV). Results showed low amounts of flavor compounds, such as linalool oxides, geraniol, and sulcatone, were found in FTLs, but after processing, high amounts of the same in BT and GT. Summer BT and GT contained characteristic compounds similar to spring tea, including linalool, geraniol, (E,E)-2,4-decdienal, β-ionone, methyl salicylate, geranyl acetone, and decanal. All these compounds have high content and ROAV values, which give the same flavor to summer teas as spring tea. This study confirmed that summer fresh tea leaves were suitable to produce black and green tea with good flavor. Monitoring changes in aroma compounds by GC-IMS coupled with GC-MS, the quality of summer tea is expected to be promoted towards the quality of spring tea by improving processing methods for valuable-tea production. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/36613362/Monitoring_Changes_in_the_Volatile_Compounds_of_Tea_Made_from_Summer_Tea_Leaves_by_GC_IMS_and_HS_SPME_GC_MS_ DB - PRIME DP - Unbound Medicine ER -