Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS

Wanjun Ma; Yin Zhu; Shicheng Ma; Jiang Shi; Han Yan; Zhi Lin; Haipeng Lv

doi:10.1016/j.foodchem.2023.135739

Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS

Food Chem. 2023 Jul 15:414:135739. doi: 10.1016/j.foodchem.2023.135739. Epub 2023 Feb 20.

Authors

Wanjun Ma¹, Yin Zhu², Shicheng Ma³, Jiang Shi⁴, Han Yan¹, Zhi Lin⁴, Haipeng Lv⁵

Affiliations

¹ Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
² Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: zhuy_scu@tricaas.com.
³ Wuzhou Liu-pao Tea Research Association, Wuzhou 543000, China.
⁴ Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
⁵ Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: lvhaipeng@caas.cn.

PMID: 36827782
DOI: 10.1016/j.foodchem.2023.135739

Abstract

Liu-pao tea (LPT) has unique aroma characteristics, and is a special microbial fermented tea produced using dark raw tea (LPM) as its raw material. In this study, stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was applied to investigate the volatiles of 16 LPTs and 6 LPMs. Moreover, variations in volatile profiles between LPTs and LPMs were explored. Results showed that a total of 132 volatile compounds were identified from LPTs. The volatile fingerprint was constructed with a similarity ranged from 0.85 to 0.99. Furthermore, twenty-six aroma compounds were selected to depict the molecular aroma wheel of LPT. Multivariate statistical analysis revealed that the contents of 24 aroma compounds changed significantly (P < 0.05) when LPMs were processed into LPTs. These results reveal the volatile profiles of LPTs and aroma composition changes during microbial fermentation process, which might provide chemical basis of the aroma quality of LPT.

Keywords: Aroma wheel; Liu-pao tea; Microbial fermentation; Volatile fingerprint.

MeSH terms

Gas Chromatography-Mass Spectrometry / methods
Multivariate Analysis
Odorants* / analysis
Tea / chemistry
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds
Tea