Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

Panpan Liu; Pengcheng Zheng; Lin Feng; Ziming Gong; Lin Zheng; Shiwei Gao; Xueping Wang; Fei Ye; Jianan Huang; Zhonghua Liu

doi:10.1016/j.foodchem.2021.131847

Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

Food Chem. 2022 May 1:375:131847. doi: 10.1016/j.foodchem.2021.131847. Epub 2021 Dec 12.

Authors

Panpan Liu¹, Pengcheng Zheng², Lin Feng³, Ziming Gong³, Lin Zheng³, Shiwei Gao³, Xueping Wang³, Fei Ye³, Jianan Huang⁴, Zhonghua Liu⁵

Affiliations

¹ Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Hubei Qingzhuan Tea Engineering Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China. Electronic address: liuppitea@163.com.
² Hubei Qingzhuan Tea Engineering Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China. Electronic address: zpct15@163.com.
³ Hubei Qingzhuan Tea Engineering Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430064, China.
⁴ Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China.
⁵ Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: zhonghua-liu@hunau.edu.cn.

PMID: 34942497
DOI: 10.1016/j.foodchem.2021.131847

Abstract

Changes in key odorants and aroma profiles of Qingzhuan tea (QZT) during its manufacture were determined using headspace solid-phase microextraction gas chromatography-mass spectrometry/olfactometry. An aroma profile was constructed to illustrate sensory changes during manufacture. The characteristic aroma of QZT was aged fragrance, which was mostly developed during pile fermentation and was enhanced during the aging and drying stages. Using volatile compounds found in the raw materials, sun-dried green tea and QZT finished product were compared by orthogonal partial least square-discriminant analysis. Among 108 detected volatiles, 19 were significantly upregulated and 15 were downregulated. (E)-β-Ionone, (E,Z)-2,6-nonadienal, 1-octen-3-one, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, safranal, (E)-2-nonenal, α-ionone, and 1,2,3-trimethoxybenzene were found to be significant contributors to the aged QZT fragrance, reflecting their high odor-activity values and aroma intensities. Finally, the metabolic transformation of key aroma-active compounds was systematically analyzed. This study provided a theoretical basis for improving the processing and quality of QZT.

Keywords: Gas chromatography–olfactometry; Odor-activity value; Pile fermentation; Qingzhuan tea; Volatile component.

MeSH terms

Gas Chromatography-Mass Spectrometry
Odorants* / analysis
Olfactometry
Solid Phase Microextraction
Tea
Volatile Organic Compounds* / analysis

Substances

Tea
Volatile Organic Compounds