Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory eva...
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| 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/S2590157524008897 |
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| author | Xinyi Zhang Hongyu Chen Yang Liu Xingchang Ou Lun Liu Jian Ouyang Ronggang Jiang Xiaoqin Yi Ligui Xiong Jianan Huang Zhonghua Liu |
| author_facet | Xinyi Zhang Hongyu Chen Yang Liu Xingchang Ou Lun Liu Jian Ouyang Ronggang Jiang Xiaoqin Yi Ligui Xiong Jianan Huang Zhonghua Liu |
| author_sort | Xinyi Zhang |
| collection | DOAJ |
| description | The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs. A total of 225 volatile compounds were analyzed qualitatively and quantitatively by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry, including hydrocarbon compounds, ketones, alcohols, and aldehydes. Furthermore, twenty-one common key odor-active compounds, potentially influencing the regional flavor, were identified by gas chromatography-olfactometry and odor activity value. Multivariate statistical analysis showed that geographical factors—longitudes, latitudes, counties, and elevations—account for 37.02 % of the aroma profile variance, implying the possible influence of other potential factors. The study results serve as a reference for a better understanding of the correlation between the RPT flavor characteristics and geographical attributes in TPMs. |
| format | Article |
| id | doaj-art-6e7913b7de5d4935bb20b7d6847334cf |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6e7913b7de5d4935bb20b7d6847334cf2025-08-20T01:59:31ZengElsevierFood Chemistry: X2590-15752024-12-012410200110.1016/j.fochx.2024.102001Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing MountainsXinyi Zhang0Hongyu Chen1Yang Liu2Xingchang Ou3Lun Liu4Jian Ouyang5Ronggang Jiang6Xiaoqin Yi7Ligui Xiong8Jianan Huang9Zhonghua Liu10Key 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, ChinaPu'er Tea and Coffee Industry Development Center, Pu'er 665099, 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, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, 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, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, 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, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs. A total of 225 volatile compounds were analyzed qualitatively and quantitatively by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry, including hydrocarbon compounds, ketones, alcohols, and aldehydes. Furthermore, twenty-one common key odor-active compounds, potentially influencing the regional flavor, were identified by gas chromatography-olfactometry and odor activity value. Multivariate statistical analysis showed that geographical factors—longitudes, latitudes, counties, and elevations—account for 37.02 % of the aroma profile variance, implying the possible influence of other potential factors. The study results serve as a reference for a better understanding of the correlation between the RPT flavor characteristics and geographical attributes in TPMs.http://www.sciencedirect.com/science/article/pii/S2590157524008897Raw pu-erh teaFlavor profilesVolatile compoundsGeographical attributesMultivariate statistical analysis |
| spellingShingle | Xinyi Zhang Hongyu Chen Yang Liu Xingchang Ou Lun Liu Jian Ouyang Ronggang Jiang Xiaoqin Yi Ligui Xiong Jianan Huang Zhonghua Liu Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains Food Chemistry: X Raw pu-erh tea Flavor profiles Volatile compounds Geographical attributes Multivariate statistical analysis |
| title | Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains |
| title_full | Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains |
| title_fullStr | Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains |
| title_full_unstemmed | Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains |
| title_short | Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains |
| title_sort | unveiling the chemical composition of unique flavor profiles in raw pu erh tea from different tea producing mountains |
| topic | Raw pu-erh tea Flavor profiles Volatile compounds Geographical attributes Multivariate statistical analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008897 |
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