| Literature DB >> 36268133 |
Yu Xiao1,2,3, Yuxin Huang1, Yulian Chen4, Leike Xiao1, Xilu Zhang1, Chenghongwang Yang1, Zongjun Li1,3, Mingzhi Zhu2,5, Zhonghua Liu2,5, Yuanliang Wang1,3.
Abstract
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of China were comprehensively analyzed on the basis of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, odor activity value (OAV), and relative odor activity value (ROAV). HS-GC-IMS and HS-SPME-GC-MS identified 63 and 93 volatile organic compounds (VOCs), respectively. Multivariate statistical analysis indicated that the FBTs from different production regions had remarkably varied aromas. HS-SPME-GC-MS revealed that 27 VOCs (OAV >1) contributed to the overall aroma of the samples, of which 15 key differential compounds can effectively distinguish the aroma profiles of different FBTs. FBT from Shaanxi manifested a strong floral and fruity aroma; that from Hunan had a floral, grassy, and pine-woody aroma; that from Guizhou presented a grassy and herbal aroma; that from Guangxi exhibited a sweet, floral, and minty aroma; and that from Zhejiang possessed various fruit flavors and floral fragrance. OAV analysis identified the biomarkers responsible for the variation in the aroma characteristics of diverse FBTs. These biomarkers included linalool, 6-methyl-5-hepten-2-one, α-ionone, hexanal, and ethyl hexanoate. Sensory evaluation demonstrated that the infusion color and aroma of FBT samples from different provinces also greatly varied. Network correlation analysis revealed that Aspergillus and Eurotium were the crucial microorganisms for the metabolism and formation of VOCs. These findings provide new insight into the VOCs and fragrance features of FBTs produced in different regions of China.Entities:
Keywords: Aroma characteristics; FBT, Fu brick tea; Fu brick tea; HCA, hierarchical cluster analysis; HS–GC–IMS, headspace gas chromatography–ion mobility spectrometry; HS–SPME–GC–MS, headspace solid-phase microextraction gas chromatography mass spectrometry; Multivariate statistical analysis; PCA, principal component analysis; PLS-DA, partial least squares–discriminant analysis; Sensory characteristics; VIP, variable importance in the projection; VOCs, volatile organic compounds
Year: 2022 PMID： 36268133 PMCID： PMC9576573 DOI： 10.1016/j.crfs.2022.09.024
Source DB: PubMed Journal: Curr Res Food Sci ISSN： 2665-9271