Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea
In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution. A total of 22 aroma compounds with flavor dilution (FD) factor log4 equal to or greater than two were ident...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-031.pdf |
| _version_ | 1797685204454735872 |
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| author | SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun |
| author_facet | SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun |
| author_sort | SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun |
| collection | DOAJ |
| description | In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution. A total of 22 aroma compounds with flavor dilution (FD) factor log4 equal to or greater than two were identified. Qualitative and quantitative analysis of these aroma compounds was performed using gas chromatography-mass spectrometry (GC-MS), and all of them, with odor activity value (OAV) greater than one, were identified as the key aroma compounds. Qualitative and quantitative analysis of the sequential distillation fractions was carried out using GC-MS, followed by analysis of the release pattern of the key aroma compounds by non-linear fitting model and heatmap cluster analysis. The results showed that the total concentration of key aroma compounds gradually decreased during boiling, and the concentrations of some key aroma compounds such as methoxybenzenes, alcohols and ketones also tended to decrease to different degrees with an increase in water vapor release. But the release pattern of aroma-active aldehydes conformed to the sin function, showing a trend of first increasing, then decreasing and finally increasing again. The concentration of each key aroma compound was analyzed by heatmap cluster analysis; the 22 key aroma compounds were divided into two categories, and the distillation fractions were divided into four categories. The contents of all aroma compounds in the first and second tubes were extremely high. The aroma of the 40th tube was very light with a stronger unpleasant odor, and the contents of most key aroma substances dropped to extremely low levels. This study helps to understand the release pattern of key aroma compounds during the boiling process of Pu-erh ripe tea, and provides a theoretical basis for the recovery and application of aroma compounds from Pu-erh ripe tea. |
| first_indexed | 2024-03-12T00:40:46Z |
| format | Article |
| id | doaj.art-ec2644e88848439ba6848b05ce98bc3b |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T00:40:46Z |
| publishDate | 2023-08-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-ec2644e88848439ba6848b05ce98bc3b2023-09-15T07:43:36ZengChina Food Publishing CompanyShipin Kexue1002-66302023-08-01441624325010.7506/spkx1002-6630-20221027-285Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe TeaSHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun0(1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China; 2. The Institute of Tasly Holding Group Co. Ltd., Tianjin 300410, China; 3. College of Horticulture, Hunan Agricultural University, Changsha 410125, China)In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution. A total of 22 aroma compounds with flavor dilution (FD) factor log4 equal to or greater than two were identified. Qualitative and quantitative analysis of these aroma compounds was performed using gas chromatography-mass spectrometry (GC-MS), and all of them, with odor activity value (OAV) greater than one, were identified as the key aroma compounds. Qualitative and quantitative analysis of the sequential distillation fractions was carried out using GC-MS, followed by analysis of the release pattern of the key aroma compounds by non-linear fitting model and heatmap cluster analysis. The results showed that the total concentration of key aroma compounds gradually decreased during boiling, and the concentrations of some key aroma compounds such as methoxybenzenes, alcohols and ketones also tended to decrease to different degrees with an increase in water vapor release. But the release pattern of aroma-active aldehydes conformed to the sin function, showing a trend of first increasing, then decreasing and finally increasing again. The concentration of each key aroma compound was analyzed by heatmap cluster analysis; the 22 key aroma compounds were divided into two categories, and the distillation fractions were divided into four categories. The contents of all aroma compounds in the first and second tubes were extremely high. The aroma of the 40th tube was very light with a stronger unpleasant odor, and the contents of most key aroma substances dropped to extremely low levels. This study helps to understand the release pattern of key aroma compounds during the boiling process of Pu-erh ripe tea, and provides a theoretical basis for the recovery and application of aroma compounds from Pu-erh ripe tea.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-031.pdfpu-erh ripe tea; key aroma compounds; heat release pattern; aroma enrichment |
| spellingShingle | SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea Shipin Kexue pu-erh ripe tea; key aroma compounds; heat release pattern; aroma enrichment |
| title | Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea |
| title_full | Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea |
| title_fullStr | Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea |
| title_full_unstemmed | Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea |
| title_short | Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea |
| title_sort | analysis of heat release of key aroma substances in pu erh ripe tea |
| topic | pu-erh ripe tea; key aroma compounds; heat release pattern; aroma enrichment |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-031.pdf |
| work_keys_str_mv | AT shiheyunyangdoudouzhangyawangchaozhangjun analysisofheatreleaseofkeyaromasubstancesinpuerhripetea |