The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality
The impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in oolong tea. Using Headspace Solid-Phase Micro...
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MDPI AG
2025-08-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/14/15/2378 |
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| author | Chao Zheng Shuilian Gao Xiaxia Wang Zhenbiao Yang Junling Zhou Ying Liu |
| author_facet | Chao Zheng Shuilian Gao Xiaxia Wang Zhenbiao Yang Junling Zhou Ying Liu |
| author_sort | Chao Zheng |
| collection | DOAJ |
| description | The impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in oolong tea. Using Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS)-based untargeted metabolomics, we analyzed 266 samples of Tieguanyin oolong tea. The data identified linalool, linalool oxides (trans-linalool oxide (furanoid) and trans-linalool oxide (pyranoid)), and their metabolites (diendiol I; hotrienol) as key seasonal discriminants. Four out of the top ten key differential compounds for distinguishing aroma scores were metabolites from fatty acid degradation, namely trans-3-hexenyl butyrate, trans-2-hexenyl hexanoate, hexyl hexanoate, and hexyl 2-methyl butyrate. Approximately one-fifth of the seasonal discriminant volatile compounds were significant in influencing aroma quality. Overall, the impact of seasonality on the aroma quality of finished Tieguanyin oolong tea is marginal. These findings enhance our understanding of the interplay between seasonal variations, volatile composition, and aroma quality in oolong tea. |
| format | Article |
| id | doaj-art-fb6ba1c55aa9494abfe86c3609df6a9f |
| institution | DOAJ |
| issn | 2223-7747 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | MDPI AG |
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| series | Plants |
| spelling | doaj-art-fb6ba1c55aa9494abfe86c3609df6a9f2025-08-20T03:02:51ZengMDPI AGPlants2223-77472025-08-011415237810.3390/plants14152378The Impact of Harvest Season on Oolong Tea Aroma Profile and QualityChao Zheng0Shuilian Gao1Xiaxia Wang2Zhenbiao Yang3Junling Zhou4Ying Liu5Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, ChinaAnxi College of Tea Science, Fujian Agriculture and Forestry University, Fuzhou 350007, ChinaHaixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, ChinaHaixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, ChinaHaixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, ChinaHaixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, ChinaThe impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in oolong tea. Using Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS)-based untargeted metabolomics, we analyzed 266 samples of Tieguanyin oolong tea. The data identified linalool, linalool oxides (trans-linalool oxide (furanoid) and trans-linalool oxide (pyranoid)), and their metabolites (diendiol I; hotrienol) as key seasonal discriminants. Four out of the top ten key differential compounds for distinguishing aroma scores were metabolites from fatty acid degradation, namely trans-3-hexenyl butyrate, trans-2-hexenyl hexanoate, hexyl hexanoate, and hexyl 2-methyl butyrate. Approximately one-fifth of the seasonal discriminant volatile compounds were significant in influencing aroma quality. Overall, the impact of seasonality on the aroma quality of finished Tieguanyin oolong tea is marginal. These findings enhance our understanding of the interplay between seasonal variations, volatile composition, and aroma quality in oolong tea.https://www.mdpi.com/2223-7747/14/15/2378oolong teaaroma qualityseasonHS-SPME-GC-MSuntargeted metabolomics |
| spellingShingle | Chao Zheng Shuilian Gao Xiaxia Wang Zhenbiao Yang Junling Zhou Ying Liu The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality Plants oolong tea aroma quality season HS-SPME-GC-MS untargeted metabolomics |
| title | The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality |
| title_full | The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality |
| title_fullStr | The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality |
| title_full_unstemmed | The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality |
| title_short | The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality |
| title_sort | impact of harvest season on oolong tea aroma profile and quality |
| topic | oolong tea aroma quality season HS-SPME-GC-MS untargeted metabolomics |
| url | https://www.mdpi.com/2223-7747/14/15/2378 |
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