Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value
Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined usi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3568 |
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| author | Jie Guo Zhihao Yu Meiyan Liu Mengdi Guan Aiyun Shi Yongdan Hu Siyu Li Lunzhao Yi Dabing Ren |
| author_facet | Jie Guo Zhihao Yu Meiyan Liu Mengdi Guan Aiyun Shi Yongdan Hu Siyu Li Lunzhao Yi Dabing Ren |
| author_sort | Jie Guo |
| collection | DOAJ |
| description | Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography–mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3–4 years. A notable shift in aroma was observed after 3–4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV ≥ 100), eight key volatile compounds were identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. Combining OAV (≥100) and ACI (≥1), five compounds, namely linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage. |
| first_indexed | 2024-03-10T21:44:35Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:35Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-53532d9630ec4a93ab38ffa92272fde92023-11-19T14:22:45ZengMDPI AGFoods2304-81582023-09-011219356810.3390/foods12193568Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity ValueJie Guo0Zhihao Yu1Meiyan Liu2Mengdi Guan3Aiyun Shi4Yongdan Hu5Siyu Li6Lunzhao Yi7Dabing Ren8Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaYunnan TAETEA Group Co., Ltd., Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaVolatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography–mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3–4 years. A notable shift in aroma was observed after 3–4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV ≥ 100), eight key volatile compounds were identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. Combining OAV (≥100) and ACI (≥1), five compounds, namely linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage.https://www.mdpi.com/2304-8158/12/19/3568raw Pu-erh teastoragevolatile compoundsHS-SPME-GC-MSaroma characteristic |
| spellingShingle | Jie Guo Zhihao Yu Meiyan Liu Mengdi Guan Aiyun Shi Yongdan Hu Siyu Li Lunzhao Yi Dabing Ren Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value Foods raw Pu-erh tea storage volatile compounds HS-SPME-GC-MS aroma characteristic |
| title | Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value |
| title_full | Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value |
| title_fullStr | Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value |
| title_full_unstemmed | Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value |
| title_short | Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value |
| title_sort | analysis of volatile profile and aromatic characteristics of raw pu erh tea during storage based on gc ms and odor activity value |
| topic | raw Pu-erh tea storage volatile compounds HS-SPME-GC-MS aroma characteristic |
| url | https://www.mdpi.com/2304-8158/12/19/3568 |
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