Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas
Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea process...
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| Format: | Article |
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MDPI AG
2021-01-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/2/613 |
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| author | Mingjie Chen Li Guo Huiwen Zhou Yaling Guo Yi Zhang Zhi Lin Meng Sun Wei Zeng Hualing Wu |
| author_facet | Mingjie Chen Li Guo Huiwen Zhou Yaling Guo Yi Zhang Zhi Lin Meng Sun Wei Zeng Hualing Wu |
| author_sort | Mingjie Chen |
| collection | DOAJ |
| description | Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea processing contributes to the aroma quality of made tea. To critically evaluate this question, we used the same batch of fresh tea leaves and produced three different types of tea with different degrees of fermentation (green tea, oolong tea, and black tea). Total volatiles were extracted by solvent-assisted-flavor evaporation, then quantified by gas chromatography-flame ionization detector combined with response factor correction for quantitative measurement. Compared with fresh tea leaves, the volatile profiles of the made teas were dramatically altered, with significant loss for the majority of endogenous volatiles and simultaneous gain for non-endogenous volatiles. By calculation of odor-activity values, the potential volatiles contributing to the aroma characteristics of each tea type were identified. Our data suggest that postharvest synthesis of endogenous volatiles did not contribute to the aroma quality of made tea. |
| first_indexed | 2024-03-09T05:20:15Z |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T05:20:15Z |
| publishDate | 2021-01-01 |
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| spelling | doaj.art-8a4b521264d2493483eacc919e1c570e2023-12-03T12:40:54ZengMDPI AGApplied Sciences2076-34172021-01-0111261310.3390/app11020613Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made TeasMingjie Chen0Li Guo1Huiwen Zhou2Yaling Guo3Yi Zhang4Zhi Lin5Meng Sun6Wei Zeng7Hualing Wu8Henan Key Laboratory of Tea Plant Biology, College of Life Sciences, Xinyang Normal University, Xinyang 464000, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaHenan Key Laboratory of Tea Plant Biology, College of Life Sciences, Xinyang Normal University, Xinyang 464000, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaHenan Key Laboratory of Tea Plant Biology, College of Life Sciences, Xinyang Normal University, Xinyang 464000, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaHenan Key Laboratory of Tea Plant Biology, College of Life Sciences, Xinyang Normal University, Xinyang 464000, ChinaHenan Key Laboratory of Tea Plant Biology, College of Life Sciences, Xinyang Normal University, Xinyang 464000, ChinaTea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, ChinaCharacteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea processing contributes to the aroma quality of made tea. To critically evaluate this question, we used the same batch of fresh tea leaves and produced three different types of tea with different degrees of fermentation (green tea, oolong tea, and black tea). Total volatiles were extracted by solvent-assisted-flavor evaporation, then quantified by gas chromatography-flame ionization detector combined with response factor correction for quantitative measurement. Compared with fresh tea leaves, the volatile profiles of the made teas were dramatically altered, with significant loss for the majority of endogenous volatiles and simultaneous gain for non-endogenous volatiles. By calculation of odor-activity values, the potential volatiles contributing to the aroma characteristics of each tea type were identified. Our data suggest that postharvest synthesis of endogenous volatiles did not contribute to the aroma quality of made tea.https://www.mdpi.com/2076-3417/11/2/613solvent-assisted-flavor evaporationGC-FIDFID response factorendogenous volatilefresh leavesgreen tea |
| spellingShingle | Mingjie Chen Li Guo Huiwen Zhou Yaling Guo Yi Zhang Zhi Lin Meng Sun Wei Zeng Hualing Wu Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas Applied Sciences solvent-assisted-flavor evaporation GC-FID FID response factor endogenous volatile fresh leaves green tea |
| title | Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas |
| title_full | Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas |
| title_fullStr | Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas |
| title_full_unstemmed | Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas |
| title_short | Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas |
| title_sort | absolute quantitative volatile measurement from fresh tea leaves and the derived teas revealed contributions of postharvest synthesis of endogenous volatiles for the aroma quality of made teas |
| topic | solvent-assisted-flavor evaporation GC-FID FID response factor endogenous volatile fresh leaves green tea |
| url | https://www.mdpi.com/2076-3417/11/2/613 |
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