| Title: | Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material |
| Author(s): | Ma W; Zhu Y; Shi J; Wang J; Wang M; Shao C; Yan H; Lin Z; Lv H; |
| Address: | "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. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. 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: linz@tricaas.com. 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" |
| DOI: | 10.1016/j.foodchem.2020.128906 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products" |
| Keywords: | Discriminant Analysis Gas Chromatography-Mass Spectrometry/*methods Least-Squares Analysis Odorants/analysis Olfactometry/*methods Plant Leaves/chemistry/metabolism Principal Component Analysis Stereoisomerism Tea/*chemistry/metabolism Volatile Organic Co; |
| Notes: | "MedlineMa, Wanjun Zhu, Yin Shi, Jiang Wang, Jiatong Wang, Mengqi Shao, Chenyang Yan, Han Lin, Zhi Lv, Haipeng eng England 2021/01/06 Food Chem. 2021 Jun 1; 346:128906. doi: 10.1016/j.foodchem.2020.128906. Epub 2020 Dec 24" |
