Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
| Autor: | Huiting Wu, Jingming Ning, Wei-Wei Deng, Xiaogen Yang, Xinsheng Zeng, Shanshan Xu, Shanshan Shen |
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| Rok vydání: | 2021 |
| Předmět: |
Hot Temperature
01 natural sciences Analytical Chemistry 0404 agricultural biotechnology Metabolomics Food science Volatile metabolites Carotenoid Aroma chemistry.chemical_classification Volatile Organic Compounds Tea biology 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Cold Temperature Odor chemistry Sensory science Taste Food Science |
| Zdroj: | Food Chemistry. 350:129186 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.129186 |
| Popis: | The aroma profile of raw pu’er tea (RPT) depends on its storage duration (2–10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by performing metabolomic analysis and by using the molecular sensory science approach. Under dry-cold storage conditions, tea leaves had more carotenoid derivatives, glycoside-derived volatiles, and phenolic volatiles, resulting in “fresh,” “floral,” and “sweet” aroma. Under wet-hot storage conditions, tea leaves had more methoxybenzenes, which contributed considerably to their “stale” and “woody” aroma. We identified 11 and 4 compounds as the odor markers of RPTs when stored in dry-cold and wet-hot environments, respectively. Our findings provide a scientific basis for optimal storage that yields the desired aroma profile. |
| Databáze: | OpenAIRE |
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