4.7 Article

Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation

Hengbin Yao et al.

Summary: This study conducted a comprehensive analysis of volatile compounds in Xinyang black tea, and identified 116 aroma active compounds (AACs) that contribute to the honey sugar-like aroma of the tea. Phenylacetaldehyde was found to be the key volatile compound responsible for this aroma. The study also provided insights into the formation mechanism of the aroma and suggested potential sources of phenylacetaldehyde.

FOOD RESEARCH INTERNATIONAL (2023)

Article Chemistry, Applied

GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

Xin Fang et al.

Summary: High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and ultra-high performance liquid chromatography-Q-Exactive HF-X mass spectrometer (UHPLC-Q-Exactive HF/MS) were used to study the changes in volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves. The withering process contributed to the formation of 47 aroma-related VOCs and 46 characteristic metabolites, indicating its importance in black tea processing.

FOOD CHEMISTRY (2023)

Article Agriculture, Multidisciplinary

Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process

Jilai Cui et al.

Summary: This study identified 50 volatile compounds in Xinyang Maojian tea infusion using solid-phase microextraction and gas chromatography-olfactometry, determining nine key odorants. The research also explored the changes in content of aroma-active compounds during the manufacturing process of Xinyang Maojian, providing novel information on its aroma quality.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Article Agriculture, Multidisciplinary

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Ping Yang et al.

Summary: Roasting is a unique process that enhances the aroma of Rougui Wuyi rock tea, with different levels of roasting affecting the overall aroma profile. Specific compounds were identified as responsible for roasted, woody, burnt, smoky, cinnamon-like, floral, fruity, and grassy/fresh leaf-like aroma attributes in the two types of Rougui Wuyi rock tea studied.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Black tea aroma formation during the fermentation period

Qincao Chen et al.

Summary: The present study systematically investigated the formation of black tea aroma during the fermentation period. It identified 158 volatile compounds and found that most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) increased significantly, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes. The study also revealed the degradation of fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs) to form aroma components. The intensity of green scent decreased while the intensities of sweet and floral/fruity scents increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to contribute more to the formation of sweet and floral/fruity scents than VTs.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Dan Su et al.

Summary: This study aimed to explore the relationship between grade and characteristic aroma in Keemun black tea (KBT). Through analysis of volatile components, it was found that certain compounds such as benzeneacetaldehyde and methyl salicylate were key volatile compounds related to the floral flavor of KBT. This research contributes to our understanding of KBT at different grades.

FOOD CHEMISTRY (2022)

Article Agriculture, Multidisciplinary

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

Jing Wang et al.

Summary: This study analyzed the chemical composition of the infusion of Dahongpao tea and identified key odorants. The experiments confirmed the significance of these odorants in contributing to the unique aroma of the tea.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Wenjing Huang et al.

Summary: This study analyzed the aroma composition of Keemun black tea (KBT) under different withering methods, including natural withering, sun withering, and warm-air withering. Significant differences were found among the three samples. Eleven aroma-active compounds were identified as responsible for the differences in aroma caused by different withering methods. Linalool and geraniol were responsible for flowery and fruity aromas when sun withering was applied, while methional contributed to the intense roasty aroma when warm air withering was employed. The results were further validated by quantitative descriptive analysis and addition experiments.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing

Xiaoting Zhai et al.

Summary: The study found that the formation of dimethyl sulfide (DMS) in tea during the manufacturing process and infusion brewing is due to the thermal decomposition of S-methylmethionine (SMM). It was also suggested that there may be other unknown precursors involved in the biosynthesis of DMS during tea production. These findings provide new insights into the formation of DMS in tea and its biosynthetic pathway.

FOOD RESEARCH INTERNATIONAL (2022)

Review Food Science & Technology

A critical review of key odorants in green tea: Identification and biochemical formation pathway

Peng Yin et al.

Summary: This article summarizes the key odorants identified in green tea and discusses the biochemical pathways involved in their formation. The extraction and identification methods have significant effects on the measured composition and concentration of tea volatile compounds. Developing an appropriate combination of analytical-instrumental method is important for a comprehensive understanding of tea volatile compound profiles.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Food Science & Technology

A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures

Haocheng Liu et al.

Summary: This study evaluated the effect of different steeping temperatures on the aroma composition of Yingde black tea for the first time, revealing a positive correlation between types and contents of volatile compounds in tea infusion samples and steeping temperature. The research also identified 16 main aromatic compounds that contribute to the overall aroma qualities of black tea.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Xiangyang Guo et al.

Summary: Wuyi rock tea (WRT) is appreciated for its 'rock flavor' and its aroma is influenced by processing and volatile compounds, with roasted, floral, and woody odors being key elements of the 'rock flavor'.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma

Elizabeth Tomasino et al.

Summary: This study investigated the direct impact of beta-ionone and beta-damascenone on Pinot noir wine aroma perception. Results showed that beta-ionone significantly contributed to the aromas in Pinot noir wine, with different aroma descriptors affected depending on the wine matrix. The effect of beta-damascenone on Pinot noir aroma was less clear, possibly influenced by wine matrix composition.

MOLECULES (2021)

Article Food Science & Technology

Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Jingtao Zhou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

Aroma formation and dynamic changes during white tea processing

Qincao Chen et al.

FOOD CHEMISTRY (2019)

Review Food Science & Technology

The impact of oolong and black tea polyphenols on human health

Hua Zhang et al.

FOOD BIOSCIENCE (2019)

Article Chemistry, Applied

Tea aroma formation from six model manufacturing processes

Zhihui Feng et al.

FOOD CHEMISTRY (2019)

Article Food Science & Technology

Identification and quantification of key odorants in the world's four most famous black teas

Suyoung Kang et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Agriculture, Multidisciplinary

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Ping Yang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Biochemical Research Methods

Expanding Upon Styrene Biosynthesis to Engineer a Novel Route to 2-Phenylethanol

Michael S. Machas et al.

BIOTECHNOLOGY JOURNAL (2017)

Article Agriculture, Multidisciplinary

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

Lanting Zeng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Jilai Cui et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS

JianCai Zhu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Biochemistry & Molecular Biology

Ketoisophorone Transformation by Marchantia polymorpha and Nicotiana tabacum Cultured Cells

Mohamed-Elamir F. Hegazy et al.

ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES (2015)

Article Agriculture, Multidisciplinary

Investigation of Processes in Black Tea Manufacture through Model Fermentation (Oxidation) Experiments

Ulf W. Stodt et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Food Science & Technology

Recent studies of the volatile compounds in tea

Ziyin Yang et al.

FOOD RESEARCH INTERNATIONAL (2013)

Review Plant Sciences

Biosynthesis, function and metabolic engineering of plant volatile organic compounds

Natalia Dudareva et al.

NEW PHYTOLOGIST (2013)

Article Chemistry, Analytical

One-Calibrant Kinetic Calibration for On-Site Water Sampling with Solid-Phase Microextraction

Gangfeng Ouyang et al.

ANALYTICAL CHEMISTRY (2009)

Review Plant Sciences

Biosynthesis of plant-derived flavor compounds

Wilfried Schwab et al.

PLANT JOURNAL (2008)

Article Agriculture, Multidisciplinary

Compound identification:: A Journal of agricultural and food chemistry perspective

Russell J. Molyneux et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion

Kenji Kumazawa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)