Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars

HOU Zhiwei; L&#x000dc; Yongming; MA Kuan; ZHANG Huiyuan; GU Zhe; ZHANG Ran; LI Le; JIN Yugu; SU Zhucheng; CHEN Hongping

doi:10.13305/j.cnki.jts.20240824.001

PDF(3993 KB)

Journal of Tea Science ›› 2024, Vol. 44 ›› Issue (5) : 747-762. DOI: 10.13305/j.cnki.jts.20240824.001

Research Paper

Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars

HOU Zhiwei^1,*, LÜ Yongming^2,3, MA Kuan⁴, ZHANG Huiyuan¹, GU Zhe¹, ZHANG Ran¹, LI Le¹, JIN Yugu¹, SU Zhucheng^1,*, CHEN Hongping^2,*

Author information +

History +

Abstract

To investigate the differences of volatile components in Jingshan tea from different tea cultivars, the stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspacegas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile components in Jingshan tea from five tea cultivars, including ‘Jingshan No. 1', ‘Jingshan No. 2', ‘Jiukeng', ‘Yingshuang' and ‘Cuifeng'. Firstly, a total of 93 volatile components were identified by GC-MS and 79 volatile components by GC-IMS. Secondly, principal component analysis (PCA) was used to reveal the differences in the volatile components of Jingshan tea from different tea cultivars. Finally, orthogonal partial least squares discriminant analysis (OPLS-DA) was used to determine the differential volatile components between different cultivars, and the relative odor activity value (ROAV) was used to further identify the key differential volatile components. The results show that 16 and 12 volatile compounds were identified as the key differential volatile compounds of different tea cultivars by SBSE-GC-MS and HS-GC-IMS respectively. Among them, the characteristic volatile components of ‘Jingshan No. 2' include 2-heptanol, methyl jasmonate, 2-methyl butanal, and 2-heptanone, which have clear fragrance characteristics and higher contents than other cultivars. The contents of methyl eugenol, hexanal, and (Z)-3-hexen-1-ol in ‘Jingshan No. 1' were relatively rich. The contents of oxidized limonene and pentanal in ‘Jiukeng' were relatively higher. The sensory evaluation results indicate that ‘Jingshan No. 1', ‘Cuifeng' and ‘Jingshan No. 2' had higher aroma scores. This study revealed that the characteristic volatile compounds in Jingshan tea from different tea cultivars have significant differences, which provided a theoretical basis for the selection of high-quality raw materials in Jingshan tea production, and had important value for achieving precise processing and targeted quality control of high-quality Jingshan tea.

Key words

GC-IMS / GC-MS / Jingshan tea / tea aroma / tea cultivars

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

HOU Zhiwei, LÜ Yongming, MA Kuan, ZHANG Huiyuan, GU Zhe, ZHANG Ran, LI Le, JIN Yugu, SU Zhucheng, CHEN Hongping. Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars[J]. Journal of Tea Science. 2024, 44(5): 747-762 https://doi.org/10.13305/j.cnki.jts.20240824.001

References

[1] 熊立瑰, 刘思慧, 黄建安, 等. 茶的抗病毒作用研究进展[J]. 茶叶科学, 2021, 41(2): 143-158.
Xiong L G, Liu S H, Huang J A, et al.The antiviral properties of tea[J]. Journal of Tea Science, 2021, 41(2): 143-158.
[2] 俞蓉欣, 郑芹芹, 陈红平, 等. 儿茶素生物医用纳米材料研究进展[J]. 茶叶科学, 2022, 42(4): 447-462.
Yu R X, Zheng Q Q, Chen H P, et al.Recent advances in catechin biomedical nanomaterials[J]. Journal of Tea Science, 2022, 42(4): 447-462.
[3] 徐伟, 俞蓉欣, 张相春, 等. 多酚自组装抗菌生物材料的构建及其应用进展[J]. 茶叶科学, 2024, 44(1): 1-15.
Xu W, Yu R X, Zhang X C, et al.Construction of polyphenol self-assembly antibacterial biomaterials and progress in their applications[J]. Journal of Tea Science, 2024, 44(1): 1-15.
[4] 敖存, 余继忠, 黄海涛, 等. 不同茶树品种加工径山茶品质的比较研究[J]. 中国茶叶加工, 2013(2): 28-31, 41.
Ao C, Yu J Z, Huang H T, et al.Comparative study on the quality of Jingshan tea processed from different species[J]. China Tea Processing, 2013(2): 28-31, 41
[5] 张汇源, 马宽, 高婧, 等. 不同等级径山茶特征香气成分分析[J]. 茶叶科学, 2024, 44(1): 101-118.
Zhang H Y, Ma K, Gao J, et al.Analysis of the major characteristic aroma compounds in different grades of Jingshan tea[J]. Journal of Tea Science, 2024, 44(1): 101-118.
[6] Wang B S, Yu M G, Tang Y, et al, Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis[J]. Journal of Food Composition and Analysis, 2023, 123: 105612. doi: 10.1016/j.jfca.2023.105612.
[7] Feng W Z, Zhou H, Xiong Z C, et al.Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science[J]. Food Chemistry: X, 2024, 23: 101534. doi: 10.1016/j.fochx.2024.101534.
[8] 全国原产地域产品标准化工作组. 地理标志产品安吉白茶: GB/T 20354—2006[S]. 北京: 中国标准出版社, 2006.
National Regional Product Standardization Working Group. Product of geographical indication: Anji bai tea: GB/T 20354—2006 [S]. Beijing: Standards Press of China, 2006.
[9] 全国原产地域产品标准化工作组. 地理标志产品太平猴魁茶: GB/T 19698—2008 [S]. 北京: 中国标准出版社, 2008.
National Regional Product Standardization Working Group. Product of geographical indication: Taiping houkui tea: GB/T 20354—2008 [S]. Beijing: Standards Press of China, 2008.
[10] 汪辉. 茶树品种优化配置在径山茶生产中的应用[J]. 浙江农业科学, 2021, 62(8): 1528-1529.
Wang H.Application of tea variety optimization allocation in Jingshan tea production[J]. Zhejiang Agricultural Sciences, 2021, 62(8): 1528-1529.
[11] 庞法松, 陈峰, 马春蕾, 等. 径山茶专用品种的选育[J]. 浙江农业科学, 2018, 59(7): 1114-1116.
Pang F S, Chen F, Ma C L, et al.Breeding of Jingshan tea cultivars[J]. Zhejiang Agricultural Sciences, 2018, 59(7): 1114-1116.
[12] Wang Y J, Liu N F, Yu T Z, et al.The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis[J]. Food Chemistry: X, 2024, 22: 101427. doi: 10.1016/j.fochx.2024.101427.
[13] Yue C, Cao H L, Zhang S R, et al.Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties[J]. Food Chemistry: X, 2023, 17: 100586. doi: 10.1016/j.fochx.2023.100586.
[14] Rong Y T, Xie J L, Yuan H B, et al.Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS[J]. Food Chemistry: X, 2023, 18: 100693. doi: 10.1016/j.fochx.2023.100693.
[15] Xiong Y, Zheng X F, Tian X H, et al.Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC-IMS and their correlation with sensory evaluation[J]. LWT, 2024, 203: 116321. doi: 10.1016/j.lwt.2024.116321.
[16] Ma M T, Chen Z Q, Huang B, et al.Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS[J]. Food Bioscience, 2024, 58: 103707. doi: 10.1016/j.fbio.2024.103707.
[17] Wang Z, Hao W J, Wang J H, et al.Using GC-O-MS, GC-IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process[J]. Food Chemistry: X, 2024, 22: 101353. doi: 10.1016/j.fochx.2024.101353.
[18] Xu L R, Wang J X, Tian A L, et al.Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS[J]. Food Chemistry: X, 2023, 18: 100707. doi: 10.1016/j.fochx.2023.100707.
[19] Zhang H Y, Zhang J X, Liu S T, et al.Characterization of the key volatile compounds in Longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC-MS and GC-IMS[J]. LWT, 2024, 200: 116183. doi: 10.1016/j.lwt.2024.116183.
[20] The National Institute of Standards and Technology. NIST inorganic crystal structure database, NIST standard reference database [DB/OL].[2024-06-10]. https://webbook.nist.gov/chemistry.
[21] Xiao Y, Huang Y X, Chen Y L, et al.Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS[J]. Current Research in Food Science, 2022, 5: 1788-1807.
[22] 中华全国供销合作总社. 茶叶感官审评方法: GB/T 23776—2018[S]. 北京: 中国标准出版社, 2018.
All China Federation of Supply and Marketing Cooperatives. Methodology for sensory evaluation of tea: GB/T 23776—2018 [S]. Beijing: Standards Press of China, 2018.
[23] Liang Y L, Wang Z H, Zhang L Z, et al.Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea[J]. Food Chemistry, 2024, 455: 139931. doi: 10.1016/j.foodchem.2024.139931.
[24] Wang Y J, Huang L F, Deng G J, et al.The shaking and standing processing improve the aroma quality of summer black tea[J]. Food Chemistry, 2024, 454: 139772. doi: 10.1016/j.foodchem.2024.139772.
[25] Yin P, Kong Y S, Liu P P, et al.A critical review of key odorants in green tea: Identification and biochemical formation pathway[J]. Trends in Food Science & Technology, 2022, 129: 221-232.
[26] Qin Z H, Pang X L, Chen D, et al.Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: correlation with sensory properties and classification according to grade level[J]. Food Research International, 2013, 53: 864-874.
[27] Ma J Q, Wang Y J, Li J Y, et al.Aroma formation mechanism by the drying step during Congou black tea processing: analyses by HP-SPME and SAFE with GC-MS[J]. LWT, 2024, 198: 116019. doi: 10.1016/j.lwt.2024.116019.
[28] Wang Q W, Xie J L, Wang L L, et al.Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS[J]. Food Research International, 2024, 187: 114330. doi: 10.1016/j.foodres.2024.
114330.
[29] Liu N F, Shen S S, Huang L F, et al.Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS[J]. Food Research International, 2023, 169: 112845.doi: 10.1016/j.foodres.2023.112845.
[30] Huang W J, Liu Q Y, Fu X X, et al.Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”[J]. Food Chemistry, 2024, 451: 139458. doi: 10.1016/j.foodchem.2024.139458.
[31] Feng Z H, Li Y F, Li M, et al.Tea aroma formation from six model manufacturing processes[J]. Food Chemistry, 2019, 285: 347-354.
[32] Gan S Y, Chen Y Q, Zhao L, et al.Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O)[J]. Food Research International, 2024, 187: 114359. doi: 10.1016/j.foodres.2024.114359.
[33] Feng Z H, Li Y F, Zhang P, et al.Formation and isomerization of (Z)-methyl epijasmonate, the key contributor of the orchid-like aroma, during tea processing[J]. Food Research International, 2023, 172: 113186. doi: 10.1016/j.foodres.2023.113186.
[34] Ho C T, Zheng X, Li S.Tea aroma formation[J]. Food Science and Human Wellness, 2015, 4(1): 9-27.
[35] Zhu J C, Niu Y W, Xiao Z B.Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-qMS)[J]. Food Chemistry, 2021, 339: 128136. doi: 10.1016/j.foodchem.2020.128136.
[36] Jiang G X, Xue R, Xiang J, et al.Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing[J]. Food Chemistry, 2024, 458: 140145.doi: 10.1016/j.foodchem.2024.140145.
[37] Li Y D, Wu T, Deng X J, et al.Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value[J]. LWT, 2023, 176: 114467. doi: 10.1016/j.lwt.2023.114467.
[38] Feng Z H, Li M, Li Y F, et al.Characterization of the orchid-like aroma contributors in selected premium tea leaves[J]. Food Research International, 2020, 129: 108841. doi: 10.1016/j.foodres.2019.108841.
[39] Chen M J, Guo L, Zhou H W, et al.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[J]. Applied Sciences, 2021, 11(2): 613. doi: 10.3390/app11020613.
[40] Wei Y M, Yin X C, Wu H T, et al.Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process[J]. Food Chemistry, 2022, 388: 132982. doi: 10.1016/j.foodchem.2022.132982.