Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea
To investigate the effects of tea cultivars on the aroma quality and volatile profile of Keemun black tea (KBT), headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS) was compare the differences in the volatile components of KBT made by traditional p...
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China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-023.pdf |
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| author | LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen |
| author_facet | LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen |
| author_sort | LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen |
| collection | DOAJ |
| description | To investigate the effects of tea cultivars on the aroma quality and volatile profile of Keemun black tea (KBT), headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS) was compare the differences in the volatile components of KBT made by traditional process from three tea cultivars, namely, ‘Qimenzhong’ (KMZ), ‘Fuzao 2’ (FZ2) and ‘Wancha 4’ (WC4). Odor activity value (OAV), aroma character impact (ACI) value, aroma reconstitution and omission tests were used to identify the key odorants of KBT. The change of volatile components was also analyzed during KBT processing. By comparison with the National Institute for Standards and Technology (NIST) 11 database, retention index calculation and comparison with referencestandards, 102, 75, and 88 volatiles were detected in KMZ, FZ2, and WC4 black tea samples, respectively, of which 11 were identified as key characteristic odorants based on OAV > 1 and ACI > 1%. Aroma reconstruction and omission experiments showed that six aroma-active compounds, namely, geraniol, trans-β-ionone, benzeneacetaldehyde, linalool, hexanal and phenylethyl alcohol, were the largest contributors to KMZ aroma. Their relative contents varied among the cultivars. The greatest changes in these key compounds occurred during withering and drying stages and their changing trends during the processing of KBT were relatively consistent among the cultivars. This study enriches the basic theory of KBT flavor quality and lays a theoretical foundation for aroma quality control and targeted processing of KBT. |
| format | Article |
| id | doaj-art-e4fc248eb4d343559721f3d5d4a21e80 |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-e4fc248eb4d343559721f3d5d4a21e802025-08-20T02:27:06ZengChina Food Publishing CompanyShipin Kexue1002-66302025-04-0146821122010.7506/spkx1002-6630-20241008-017Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black TeaLIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen0(1. Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China; 2. Anhui Provincial Key Laboratory of Food Safety Analysis and Testing, Hefei Customs Technology Center, Hefei 230022, China)To investigate the effects of tea cultivars on the aroma quality and volatile profile of Keemun black tea (KBT), headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS) was compare the differences in the volatile components of KBT made by traditional process from three tea cultivars, namely, ‘Qimenzhong’ (KMZ), ‘Fuzao 2’ (FZ2) and ‘Wancha 4’ (WC4). Odor activity value (OAV), aroma character impact (ACI) value, aroma reconstitution and omission tests were used to identify the key odorants of KBT. The change of volatile components was also analyzed during KBT processing. By comparison with the National Institute for Standards and Technology (NIST) 11 database, retention index calculation and comparison with referencestandards, 102, 75, and 88 volatiles were detected in KMZ, FZ2, and WC4 black tea samples, respectively, of which 11 were identified as key characteristic odorants based on OAV > 1 and ACI > 1%. Aroma reconstruction and omission experiments showed that six aroma-active compounds, namely, geraniol, trans-β-ionone, benzeneacetaldehyde, linalool, hexanal and phenylethyl alcohol, were the largest contributors to KMZ aroma. Their relative contents varied among the cultivars. The greatest changes in these key compounds occurred during withering and drying stages and their changing trends during the processing of KBT were relatively consistent among the cultivars. This study enriches the basic theory of KBT flavor quality and lays a theoretical foundation for aroma quality control and targeted processing of KBT.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-023.pdfcultivar; keemun black tea; key volatile components; metabolite profile |
| spellingShingle | LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea Shipin Kexue cultivar; keemun black tea; key volatile components; metabolite profile |
| title | Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea |
| title_full | Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea |
| title_fullStr | Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea |
| title_full_unstemmed | Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea |
| title_short | Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea |
| title_sort | effect of tea cultivars on the volatile metabolite profile and key odorants of keemun black tea |
| topic | cultivar; keemun black tea; key volatile components; metabolite profile |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-023.pdf |
| work_keys_str_mv | AT liuyaqinwanghuizhulinleipandengzhouhanchen effectofteacultivarsonthevolatilemetaboliteprofileandkeyodorantsofkeemunblacktea |