Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile
The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-S...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008137 |
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| author | Guohe Chen Yajie Xue Guangmei Zhu He Xie Jing Zhang Wanling Xiao Chuyi He Jianan Huang Zhonghua Liu Chao Wang |
| author_facet | Guohe Chen Yajie Xue Guangmei Zhu He Xie Jing Zhang Wanling Xiao Chuyi He Jianan Huang Zhonghua Liu Chao Wang |
| author_sort | Guohe Chen |
| collection | DOAJ |
| description | The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOF/MS were utilized for analysis. The result showed that the optimal process condition of IPET was a tea-to-water ratio 1:8, an extraction temperature 75 °C, and an extraction time 60 min. A total of 235 volatile compounds were identified and 65 key odor-active compounds with ROAV>1 in all samples. Based VIP > 1, 19 key differential odor-active compounds were identified, including linalool oxide I, 1-dodecanol, linalool oxide II, etc. Further Pearson correlation analysis of key differential odor-active compounds and aroma characteristics showed that positive correlations between woody and ethyl nonanoate and 1-dodecanol, and between herbal and 1-methylnaphthalene. This research provides theoretical support for the production of high-quality IPET. |
| format | Article |
| id | doaj-art-13d118de586a40dfa7e82f6bc1d92ca9 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-13d118de586a40dfa7e82f6bc1d92ca92025-08-20T02:38:10ZengElsevierFood Chemistry: X2590-15752024-12-012410192510.1016/j.fochx.2024.101925Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profileGuohe Chen0Yajie Xue1Guangmei Zhu2He Xie3Jing Zhang4Wanling Xiao5Chuyi He6Jianan Huang7Zhonghua Liu8Chao Wang9Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha, Hunan 410128, PR China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha, Hunan 410128, PR China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha 410128, China; Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha, Hunan 410128, PR China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOF/MS were utilized for analysis. The result showed that the optimal process condition of IPET was a tea-to-water ratio 1:8, an extraction temperature 75 °C, and an extraction time 60 min. A total of 235 volatile compounds were identified and 65 key odor-active compounds with ROAV>1 in all samples. Based VIP > 1, 19 key differential odor-active compounds were identified, including linalool oxide I, 1-dodecanol, linalool oxide II, etc. Further Pearson correlation analysis of key differential odor-active compounds and aroma characteristics showed that positive correlations between woody and ethyl nonanoate and 1-dodecanol, and between herbal and 1-methylnaphthalene. This research provides theoretical support for the production of high-quality IPET.http://www.sciencedirect.com/science/article/pii/S2590157524008137Instant Pu-erh teaKey odor-active compoundsHS-SPME-GC × GC-TOF/MSRelative odor activity value |
| spellingShingle | Guohe Chen Yajie Xue Guangmei Zhu He Xie Jing Zhang Wanling Xiao Chuyi He Jianan Huang Zhonghua Liu Chao Wang Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile Food Chemistry: X Instant Pu-erh tea Key odor-active compounds HS-SPME-GC × GC-TOF/MS Relative odor activity value |
| title | Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile |
| title_full | Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile |
| title_fullStr | Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile |
| title_full_unstemmed | Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile |
| title_short | Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile |
| title_sort | characterization of the influence of extraction factors on instant pu erh tea focusing on changes in sensory quality and aroma profile |
| topic | Instant Pu-erh tea Key odor-active compounds HS-SPME-GC × GC-TOF/MS Relative odor activity value |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008137 |
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