| Title: | Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach |
| Author(s): | Xu S; Zeng X; Wu H; Shen S; Yang X; Deng WW; Ning J; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: xss8894@163.com. Menghai Tea Factory, Xishuangbanna, Yunnan 666200, China. Electronic address: 40496561@qq.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: 1063331727@qq.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: 1478721099@qq.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: dengweiwei@ahau.edu.cn. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address: ningjm1998009@163.com" |
| DOI: | 10.1016/j.foodchem.2021.129186 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aroma profile of raw pu'er tea (RPT) depends on its storage duration (2-10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by performing metabolomic analysis and by using the molecular sensory science approach. Under dry-cold storage conditions, tea leaves had more carotenoid derivatives, glycoside-derived volatiles, and phenolic volatiles, resulting in 'fresh,' 'floral,' and 'sweet' aroma. Under wet-hot storage conditions, tea leaves had more methoxybenzenes, which contributed considerably to their 'stale' and 'woody' aroma. We identified 11 and 4 compounds as the odor markers of RPTs when stored in dry-cold and wet-hot environments, respectively. Our findings provide a scientific basis for optimal storage that yields the desired aroma profile" |
| Keywords: | *Cold Temperature *Hot Temperature *Metabolomics *Taste Tea/*metabolism Volatile Organic Compounds/*metabolism Aroma extract dilution analysis (AEDA) Odor activity value (OAV) Odorants Raw pu'er tea Storage environment Storage time Volatile metabolites; |
| Notes: | "MedlineXu, Shanshan Zeng, Xinsheng Wu, Huiting Shen, Shanshan Yang, Xiaogen Deng, Wei-Wei Ning, Jingming eng England 2021/02/23 Food Chem. 2021 Jul 15; 350:129186. doi: 10.1016/j.foodchem.2021.129186. Epub 2021 Feb 6" |
