Cargando…
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...
Autores principales: | , , , , , , , |
---|---|
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 |
_version_ | 1783628959258247168 |
---|---|
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. |
format | Online Article Text |
id | pubmed-7767441 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT chenqincao identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT zhuyin identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT yanhan identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT chenmei identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT xiedongchao identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT wangmengqi identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT nidejiang identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas AT linzhi identificationofaromacompositionandkeyodorantscontributingtoaromacharacteristicsofwhiteteas |