Article
Food Science & Technology
Jinjin Xue, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang
Summary: This study analyzed the changes in odorants of shaken black tea during its manufacture. A total of 241 volatiles were identified, and 61 discriminatory volatile compounds were screened out. The shaking, fermentation, and drying processes influenced the formation of volatile compounds in black tea. The shaking stage mainly promoted the formation of floral and fruity flavor.
Article
Chemistry, Applied
Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen
Summary: Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) was used to detect and analyse the volatile components of rice samples with different degrees of fragmentation. Cluster analysis revealed similarities between samples B and C. There were significant differences in the volatile composition of rice samples with different degrees of fragmentation, mainly due to the relative content of specific volatile components. The different degrees of crushing had a greater impact on the overall aroma of the rice.
FLAVOUR AND FRAGRANCE JOURNAL
(2023)
Article
Chemistry, Applied
Xinxue Qin, Jingtao Zhou, Chang He, Li Qiu, De Zhang, Zhi Yu, Yu Wang, Dejiang Ni, Yuqiong Chen
Summary: The study focused on the influence of different tea cultivars on the taste and aroma quality of Lichuan black tea. Sensory evaluation demonstrated that the cultivar had the largest impact on sweetness, umami, concentration of taste, as well as sweet and floral fragrances. Analyzing the non-volatile and volatile components revealed distinct variations between cultivars, highlighting the importance of cultivar selection in determining tea quality. Specific aroma compounds were identified in the Echa 10 cultivar, including 8-damascenone, phenylethylaldehyde, nonenal, geraniol, linalool, jasmonone, (E)-2-nonenal, 8-cyclocitral, (E)-8-ocimene, and more.
Article
Food Science & Technology
Youyue He, Jianjie Li, Huiling Mei, Jing Zhuang, Zhen Zhao, Anburaj Jeyaraj, Yuhua Wang, Xuan Chen, Xinghui Li, Zhonghua Liu
Summary: Spreading is crucial for the aroma formation of green tea. The application of exogenous red-light spreading has been proven to enhance the aroma of green tea. This study investigated the effects of different red-light intensities on the aroma components of green tea and identified 11 key volatile compounds that significantly contribute to the aroma quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei
Summary: This study analyzes the aroma compounds of Taiping Houkui green tea and suggests that the unique aroma of this tea depends on both the tea plant variety and the manufacturing process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaojing Fan, Xin Jiao, Jinguang Liu, Meng Jia, Chris Blanchard, Zhongkai Zhou
Summary: This study utilized GC-MS and GC-IMS to characterize volatile compounds of six Australian sorghum cultivars, revealing differences in volatile compound profiles between raw and cooked sorghums, as well as among different cultivars. The combination of methodologies provided a more comprehensive understanding of the impact of cultivars and cooking on sorghum volatile characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Qincao Chen, Yin Zhu, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin, Jie Teng
Summary: The present study systematically investigated the formation of black tea aroma during the fermentation period. It identified 158 volatile compounds and found that most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) increased significantly, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes. The study also revealed the degradation of fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs) to form aroma components. The intensity of green scent decreased while the intensities of sweet and floral/fruity scents increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to contribute more to the formation of sweet and floral/fruity scents than VTs.
Article
Biochemistry & Molecular Biology
Yiping Yan, Wenpeng Lu, Taiping Tian, Nan Shu, Yiming Yang, Shutian Fan, Xianyan Han, Yunhua Ge, Peilei Xu
Summary: The volatile components of Schisandra chinensis of different colors were analyzed using GC-IMS technology, and significant differences were found in the composition of fruits with different colors. The ion mobility spectrum and OPLS-DA results showed that red fruits were less similar to white and yellow fruits. The volatile components were higher in dried fruits, and key volatile substances were identified through VIP and OAV screening.
Article
Food Science & Technology
Huiting Wu, Yuyu Chen, Wanzhen Feng, Shanshan Shen, Yuming Wei, Huiyan Jia, Yujie Wang, Weiwei Deng, Jingming Ning
Summary: This study investigated the effects of different withering treatments on the aroma of white tea. The results showed that white tea withered under sunlight had a more obvious flower aroma, while white tea withered in a withering-tank had a more pronounced grassy aroma. Various volatile compounds were detected, and nine key odorants were identified to be responsible for the floral and grassy aromas.
Article
Chemistry, Applied
Jianghua Ye, Yuhua Wang, Shaoxiong Lin, Lei Hong, Jiaqian Kang, Yiling Chen, Mingzhe Li, Yun Jia, Xiaoli Jia, Zeyan Wu, Haibin Wang
Summary: Processing significantly affects the content of volatile compounds, aroma intensity, and odor characteristics of Shuixian tea. Terpenoids and esters were found to be the most abundant volatile compounds in processed Shuixian tea. Geraniol and nerol were identified as the key compounds contributing to the aroma of Shuixian tea. Floral and fruity characteristics were the dominant odor characteristics, with floral notes mainly contributed by geraniol and fruity notes mainly contributed by nerol. The rapid increase of geraniol and nerol compounds during the withering process of tea leaves was observed. This study provides important insights for improving processing technology and enhancing the quality of Shuixian tea.
Article
Food Science & Technology
Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang
Summary: This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu. A total of 88 aroma-active compounds were identified, with the majority of aroma compounds in high-grade Fenjiu having higher aroma intensities and concentrations. The sensory analysis showed that high-grade Fenjiu had a rich, pleasant and lasting aroma perception and exhibited pleasant floral, fruity, sweet and grassy notes. Partial least squares regression analysis effectively distinguished the four grades of Fenjiu and identified potential aroma markers for quality prediction.
Article
Biochemistry & Molecular Biology
Xinxin Gui, Xueping Feng, Minqiang Tang, Juanling Li
Summary: This study is important for determining the best drying method for partridge tea. The results showed that outdoor sun drying and hot-air drying had better preservation of the red color, while indoor shade drying and low-temperature freeze-drying favored the retention of the green color.
Article
Chemistry, Applied
Pakawat Sirilertpanich, Paweena Ekkaphan, Tushar Andriyas, Nisa Leksungnoen, Siriphat Ruengphayak, Apichart Vanavichit, Wanchai De-Eknamkul, Rossarin Tansawat
Summary: This study investigated the volatile components in Thai colored rice varieties cultivated in two agricultural locations and found that the volatile profiles differed between regions within the same country. The study also identified key aroma producers in each area and highlighted the environmental factors that can affect colored rice aroma.
Article
Food Science & Technology
Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: The study found that withering time between 8±0.5 hours and 10±0.5 hours can improve the quality and nutritional characteristics of black tea.
Article
Chemistry, Applied
Hui Ni, Qingxiang Jiang, Qi Lin, Qiongqing Ma, Lu Wang, Shuyi Weng, Gaoling Huang, Lijun Li, Feng Chen
Summary: The study showed that beta-glucosidase treatment significantly increased grassy, floral, and sweet notes in instant white tea while decreasing the roasted note. Quantitative analysis revealed significant increases in specific aroma compounds post-treatment, supporting the notion that beta-glucosidase treatment enhances tea aroma quality.
