| Title: | Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC x GC-TOFMS and Multivariate Data Analysis |
| Author(s): | Xue J; Liu P; Yin J; Wang W; Zhang J; Wang W; Le T; Ni D; Jiang H; |
| Address: | "Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) and multivariate data analysis. A total of 241 volatiles was identified, comprising 49 aldehydes, 40 esters, 29 alcohols, 34 ketones, 30 aromatics, 24 alkenes, 17 alkanes, 13 furans, and 5 other compounds. A total of 27 volatiles had average relative odor activity values (rOAVs) greater than 1, among which (E)-beta-ionone, (E,Z)-2,6-nonadienal, and 1-octen-3-one exhibited the highest values. According to the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2FC| > 1, 61 discriminatory volatile compounds were screened out, of which 26 substances were shared in the shaking stage (FL vs. S1, S1 vs. S2, S2 vs. S3). The results of the orthogonal partial least squares discriminate analysis (OPLS-DA) differentiated the influence of shaking, fermentation, and drying processes on the formation of volatile compounds in SBT. In particular, (Z)-3-hexenol, (Z)-hexanoic acid, 3-hexenyl ester, (E)-beta-farnesene, and indole mainly formed in the shaking stage, which promoted the formation of the floral and fruity flavor of black tea. This study enriches the basic theory of black tea flavor quality and provide the theoretical basis for the further development of aroma quality control" |
| Keywords: | GC x GC-TOFMS multivariate data analysis relative odor activity value shaken black tea volatile compounds; |
| Notes: | "PubMed-not-MEDLINEXue, Jinjin Liu, Panpan Yin, Junfeng Wang, Weiwei Zhang, Jianyong Wang, Wei Le, Ting Ni, Dejiang Jiang, Heyuan eng 31670692/National Natural Science Foundation of China/ HNKLTOF2019006/Open Fund of Henan Key Laboratory of Tea Comprehensive utilization in South Henan/ Switzerland 2022/05/15 Foods. 2022 Apr 25; 11(9):1228. doi: 10.3390/foods11091228" |
