Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS),...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001010 |
| _version_ | 1811202245411209216 |
|---|---|
| author | Yali Shi Yin Zhu Wanjun Ma Zhi Lin Haipeng Lv |
| author_facet | Yali Shi Yin Zhu Wanjun Ma Zhi Lin Haipeng Lv |
| author_sort | Yali Shi |
| collection | DOAJ |
| description | Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 μg/kg) was the most abundant volatile component in PGT, followed by trans-β-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that β-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products. |
| first_indexed | 2024-04-12T02:35:45Z |
| format | Article |
| id | doaj.art-a0597f1a732945bdbc35ab55cd9b94b2 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:45Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-a0597f1a732945bdbc35ab55cd9b94b22022-12-22T03:51:34ZengElsevierCurrent Research in Food Science2665-92712022-01-01510981107Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory scienceYali Shi0Yin Zhu1Wanjun Ma2Zhi Lin3Haipeng Lv4Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, ChinaKey Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, ChinaKey Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, ChinaKey Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, ChinaKey Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Corresponding author.Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 μg/kg) was the most abundant volatile component in PGT, followed by trans-β-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that β-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products.http://www.sciencedirect.com/science/article/pii/S2665927122001010Pan-fried green teaVolatile compoundsKey odorantsProcessing technologyFormation pathways |
| spellingShingle | Yali Shi Yin Zhu Wanjun Ma Zhi Lin Haipeng Lv Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science Current Research in Food Science Pan-fried green tea Volatile compounds Key odorants Processing technology Formation pathways |
| title | Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science |
| title_full | Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science |
| title_fullStr | Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science |
| title_full_unstemmed | Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science |
| title_short | Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science |
| title_sort | characterisation of the volatile compounds profile of chinese pan fried green tea in comparison with baked green tea steamed green tea and sun dried green tea using approaches of molecular sensory science |
| topic | Pan-fried green tea Volatile compounds Key odorants Processing technology Formation pathways |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001010 |
| work_keys_str_mv | AT yalishi characterisationofthevolatilecompoundsprofileofchinesepanfriedgreenteaincomparisonwithbakedgreenteasteamedgreenteaandsundriedgreenteausingapproachesofmolecularsensoryscience AT yinzhu characterisationofthevolatilecompoundsprofileofchinesepanfriedgreenteaincomparisonwithbakedgreenteasteamedgreenteaandsundriedgreenteausingapproachesofmolecularsensoryscience AT wanjunma characterisationofthevolatilecompoundsprofileofchinesepanfriedgreenteaincomparisonwithbakedgreenteasteamedgreenteaandsundriedgreenteausingapproachesofmolecularsensoryscience AT zhilin characterisationofthevolatilecompoundsprofileofchinesepanfriedgreenteaincomparisonwithbakedgreenteasteamedgreenteaandsundriedgreenteausingapproachesofmolecularsensoryscience AT haipenglv characterisationofthevolatilecompoundsprofileofchinesepanfriedgreenteaincomparisonwithbakedgreenteasteamedgreenteaandsundriedgreenteausingapproachesofmolecularsensoryscience |