Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'

Jiatong Wang; Jiang Shi; Yin Zhu; Wanjun Ma; Han Yan; Chenyang Shao; Mengqi Wang; Yue Zhang; Qunhua Peng; Yuqiong Chen; Zhi Lin

doi:10.1016/j.foodchem.2022.132048

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'

Food Chem. 2022 May 30:377:132048. doi: 10.1016/j.foodchem.2022.132048. Epub 2022 Jan 5.

Authors

Jiatong Wang¹, Jiang Shi², Yin Zhu², Wanjun Ma³, Han Yan³, Chenyang Shao³, Mengqi Wang², Yue Zhang², Qunhua Peng², Yuqiong Chen⁴, Zhi Lin⁵

Affiliations

¹ Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China.
² Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China.
³ Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China.
⁴ Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China. Electronic address: chenyq@mail.hzau.edu.cn.
⁵ Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China. Electronic address: linzhi@caas.cn.

PMID: 35030339
DOI: 10.1016/j.foodchem.2022.132048

Abstract

Citrus-white teas (CWs), which possess a balanced flavour of tea and citrus, are becoming more popular worldwide; however, their characteristic flavour and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai' were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatography-mass spectrometry (GC-MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odour activity values (OAVs) were calculated. Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg respectively) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavour crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chemistry and the potential aroma interactions will offer insights into tea blending technologies.

Keywords: Aroma quantification; Characterized odourants; Citrus-white tea; Odour activity value; SBSE-GC-O/MS.

MeSH terms

Camellia sinensis*
Citrus*
Odorants / analysis
Olfactometry
Tea
Volatile Organic Compounds* / analysis

Substances

Tea
Volatile Organic Compounds