Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea
The characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation and gas chromatography olfactometry quadrupol...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/11/1941 |
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| author | Jian Ouyang Ronggang Jiang Qi Liu Hongyu Chen Xiaoqin Yi Yuzi Yang Fangfang Huang Juan Li Haitao Wen Ligui Xiong Jianan Huang Zhonghua Liu |
| author_facet | Jian Ouyang Ronggang Jiang Qi Liu Hongyu Chen Xiaoqin Yi Yuzi Yang Fangfang Huang Juan Li Haitao Wen Ligui Xiong Jianan Huang Zhonghua Liu |
| author_sort | Jian Ouyang |
| collection | DOAJ |
| description | The characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation and gas chromatography olfactometry quadrupole time of flight mass spectrometry (GC × GC-O-Q-TOF-MS). The results indicated that during processing, the aroma of RCBT transitions from a fresh to floral, sweet, and minty-like aroma. Among the 189 identified volatile compounds, alcohols constitute the predominant category (over 50%), with 71 compounds identified as key differential compounds across all stages. Aroma analysis revealed that 28 compounds with odor activity values (OAV) > 1 were the primary contributors during RCBT processing. Notably, minty-like odorants in RCBT were primarily derived from the metabolic pathways of the methylerythritol phosphate (MEP) and mevalonic acid (MVA), lipid oxidation, and phenylalanine. These findings offer theoretical insights for improving unique black tea quality and optimizing processing techniques. |
| format | Article |
| id | doaj-art-b353b05137ff4e3f98fe6eee5f52fb9b |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b353b05137ff4e3f98fe6eee5f52fb9b2025-08-20T03:11:32ZengMDPI AGFoods2304-81582025-05-011411194110.3390/foods14111941Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black TeaJian Ouyang0Ronggang Jiang1Qi Liu2Hongyu Chen3Xiaoqin Yi4Yuzi Yang5Fangfang Huang6Juan Li7Haitao Wen8Ligui Xiong9Jianan Huang10Zhonghua Liu11Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaThe characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation and gas chromatography olfactometry quadrupole time of flight mass spectrometry (GC × GC-O-Q-TOF-MS). The results indicated that during processing, the aroma of RCBT transitions from a fresh to floral, sweet, and minty-like aroma. Among the 189 identified volatile compounds, alcohols constitute the predominant category (over 50%), with 71 compounds identified as key differential compounds across all stages. Aroma analysis revealed that 28 compounds with odor activity values (OAV) > 1 were the primary contributors during RCBT processing. Notably, minty-like odorants in RCBT were primarily derived from the metabolic pathways of the methylerythritol phosphate (MEP) and mevalonic acid (MVA), lipid oxidation, and phenylalanine. These findings offer theoretical insights for improving unique black tea quality and optimizing processing techniques.https://www.mdpi.com/2304-8158/14/11/1941‘Rucheng Baimaocha’ black teakey odorantsprocessingGC × GC-O-Q-TOF-MS |
| spellingShingle | Jian Ouyang Ronggang Jiang Qi Liu Hongyu Chen Xiaoqin Yi Yuzi Yang Fangfang Huang Juan Li Haitao Wen Ligui Xiong Jianan Huang Zhonghua Liu Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea Foods ‘Rucheng Baimaocha’ black tea key odorants processing GC × GC-O-Q-TOF-MS |
| title | Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea |
| title_full | Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea |
| title_fullStr | Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea |
| title_full_unstemmed | Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea |
| title_short | Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea |
| title_sort | characterization of key odorants during processing of minty like aroma rucheng baimaocha black tea |
| topic | ‘Rucheng Baimaocha’ black tea key odorants processing GC × GC-O-Q-TOF-MS |
| url | https://www.mdpi.com/2304-8158/14/11/1941 |
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