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Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea’s charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas...

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Autores principales: Chen, Qin-Cao, Zhu, Yin, Yan, Han, Chen, Mei, Xie, Dong-Chao, Wang, Meng-Qi, Ni, De-Jiang, Lin, Zhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767441/
https://www.ncbi.nlm.nih.gov/pubmed/33371407
http://dx.doi.org/10.3390/molecules25246050
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author Chen, Qin-Cao
Zhu, Yin
Yan, Han
Chen, Mei
Xie, Dong-Chao
Wang, Meng-Qi
Ni, De-Jiang
Lin, Zhi
author_facet Chen, Qin-Cao
Zhu, Yin
Yan, Han
Chen, Mei
Xie, Dong-Chao
Wang, Meng-Qi
Ni, De-Jiang
Lin, Zhi
author_sort Chen, Qin-Cao
collection PubMed
description The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea’s charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography–olfactometry/mass spectrometry (GC–O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, γ-Nonalactone, trans-β-ionone, trans-linalool oxide (furanoid), α-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement.
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spelling pubmed-77674412020-12-28 Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas Chen, Qin-Cao Zhu, Yin Yan, Han Chen, Mei Xie, Dong-Chao Wang, Meng-Qi Ni, De-Jiang Lin, Zhi Molecules Article The identification of aroma composition and key odorants contributing to aroma characteristics of white tea is urgently needed, owing to white tea’s charming flavors and significant health benefits. In this study, a total of 238 volatile components were identified in the three subtypes of white teas using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). The multivariate statistical analysis demonstrated that the contents of 103 volatile compounds showed extremely significant differences, of which 44 compounds presented higher contents in Baihaoyinzhen and Baimudan, while the other 59 compounds exhibited higher contents in Shoumei. The sensory evaluation experiment carried out by gas chromatography–olfactometry/mass spectrometry (GC–O/MS) revealed 44 aroma-active compounds, of which 25 compounds were identified, including 9 alcohols, 6 aldehydes, 5 ketones, and 5 other compounds. These odorants mostly presented green, fresh, floral, fruity, or sweet odors. Multivariate analyses of chemical characterization and sensory evaluation results showed that high proportions of alcohols and aldehydes form the basis of green and fresh aroma characteristic of white teas, and phenylethyl alcohol, γ-Nonalactone, trans-β-ionone, trans-linalool oxide (furanoid), α-ionone, and cis-3-hexenyl butyrate were considered as the key odorants accounting for the different aroma characteristics of the three subtypes of white tea. The results will contribute to in-depth understand chemical and sensory markers associated with different subtypes of white tea, and provide a solid foundation for tea aroma quality control and improvement. MDPI 2020-12-21 /pmc/articles/PMC7767441/ /pubmed/33371407 http://dx.doi.org/10.3390/molecules25246050 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Qin-Cao
Zhu, Yin
Yan, Han
Chen, Mei
Xie, Dong-Chao
Wang, Meng-Qi
Ni, De-Jiang
Lin, Zhi
Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
title Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
title_full Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
title_fullStr Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
title_full_unstemmed Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
title_short Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
title_sort identification of aroma composition and key odorants contributing to aroma characteristics of white teas
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767441/
https://www.ncbi.nlm.nih.gov/pubmed/33371407
http://dx.doi.org/10.3390/molecules25246050
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