Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT throughout the processing were characterized by gas chromatography–mass spectrometry and electronic nose (E-nose). Distinct...
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| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003542 |
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| author | Xiangyang Guo Wilfried Schwab Chi-Tang Ho Chuankui Song Xiaochun Wan |
| author_facet | Xiangyang Guo Wilfried Schwab Chi-Tang Ho Chuankui Song Xiaochun Wan |
| author_sort | Xiangyang Guo |
| collection | DOAJ |
| description | Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT throughout the processing were characterized by gas chromatography–mass spectrometry and electronic nose (E-nose). Distinct differences in volatile compositions were observed among stages, with 178 volatiles identified, dominated by alcohols during processes. Notably, heterocyclic compounds became prominent after full fire processing, during which 30 N-containing compounds were newly generated, making a significant shift in the volatile profile. Furthermore, tea samples can be distinguished based on the identified volatiles or the responses of E-nose, implying that E-nose is suitable for the detection of volatiles in tea production. Additionally, the aroma-active compounds of LYT were widely different from those of other types of yellow teas, attributed to the unique critical processes involved. These results provide valuable theoretical guidance for the processing and quality control of LYT. |
| format | Article |
| id | doaj-art-2fc023ed3fb441ff9c83fe8b4baafa59 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2fc023ed3fb441ff9c83fe8b4baafa592025-08-20T03:10:00ZengElsevierFood Chemistry: X2590-15752025-04-012710250710.1016/j.fochx.2025.102507Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysisXiangyang Guo0Wilfried Schwab1Chi-Tang Ho2Chuankui Song3Xiaochun Wan4College of Tea and Food Science, Xinyang Normal University, Xinyang 464000, China; National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, Hefei 230036, China; College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Dabie Mountain Laboratory, Xinyang 464000, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, Hefei 230036, China; Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, GermanyNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, Hefei 230036, China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA; Corresponding author at: Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, Hefei 230036, China; Corresponding author at: National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, China.Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT throughout the processing were characterized by gas chromatography–mass spectrometry and electronic nose (E-nose). Distinct differences in volatile compositions were observed among stages, with 178 volatiles identified, dominated by alcohols during processes. Notably, heterocyclic compounds became prominent after full fire processing, during which 30 N-containing compounds were newly generated, making a significant shift in the volatile profile. Furthermore, tea samples can be distinguished based on the identified volatiles or the responses of E-nose, implying that E-nose is suitable for the detection of volatiles in tea production. Additionally, the aroma-active compounds of LYT were widely different from those of other types of yellow teas, attributed to the unique critical processes involved. These results provide valuable theoretical guidance for the processing and quality control of LYT.http://www.sciencedirect.com/science/article/pii/S2590157525003542Large-leaf yellow tea (LYT)Electronic nose (E-nose)Gas chromatography-mass spectrometry (GC–MS)Tea processingVolatile compoundsAroma profiles |
| spellingShingle | Xiangyang Guo Wilfried Schwab Chi-Tang Ho Chuankui Song Xiaochun Wan Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis Food Chemistry: X Large-leaf yellow tea (LYT) Electronic nose (E-nose) Gas chromatography-mass spectrometry (GC–MS) Tea processing Volatile compounds Aroma profiles |
| title | Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis |
| title_full | Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis |
| title_fullStr | Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis |
| title_full_unstemmed | Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis |
| title_short | Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis |
| title_sort | characterization of the changes of aroma profiles in large leaf yellow tea during processing using gc ms and electronic nose analysis |
| topic | Large-leaf yellow tea (LYT) Electronic nose (E-nose) Gas chromatography-mass spectrometry (GC–MS) Tea processing Volatile compounds Aroma profiles |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003542 |
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