Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea

WANG Juan; ZHANG Xiaoyu; XIAO Qiaomei; CHU Zhenzhou; LÜ Caiyou

doi:10.13386/j.issn1002-0306.2022010069

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 319-328. > DOI: 10.13386/j.issn1002-0306.2022010069

WANG Juan, ZHANG Xiaoyu, XIAO Qiaomei, et al. Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea[J]. Science and Technology of Food Industry, 2022, 43(20): 319−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010069.

Citation:

PDF (5878 KB)

Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea

1. College of Tea, Yunnan Agricultural University, Kunming 650201, China
2.
Tea and Green Food Industry Development Center in Menghai County, Dai Autonomous Prefecture of Xishuangbanna 666200, China

More Information

Received Date: January 09, 2022
Available Online: August 03, 2022

Graphical Abstract

Abstract

Abstract

In order to explore the influence of different grading treatments of machine collected and sun-dried green tea on the aroma quality of subsequent Pu'erh ripe tea, the raw materials were classified as No.1, No.2 and No.3, and the refined materials were classified as No.4, No.5 and No.6. Finally, different grades of Pu'erh ripe tea were used as experimental materials, which were detected by tea sensory evaluation, electronic nose technology and gas chromatography-mass spectrometry. The results showed that 50 volatile substances were identified in different grades of Pu'erh ripe tea, mainly Methoxybenzene, followed by alcohols and alkenes. The results were basically consistent with that of C6 (be sensitive to methyl) sensor in the second main component, followed by C8 (be sensitive to alcohols, aldehydes and ketones) sensor. The results of LDA analysis of electronic nose were similar to those of GC-MS data tree analysis. The results also showed that methoxybenzene was the main substance determining the aging aroma in Pu'erh ripe tea. The relative content of trans linalool oxide (furan) was positively correlated with the grade of Pu'erh ripe tea, and the relative content of naphthalene was negatively correlated with the grade of Pu'erh ripe tea. In short, there were several differences in the volatile substances of Pu'erh ripe tea after different classification treatment. The research results could provide a scientific method for the quality improvement of machine picked and sun-dried green tea in the subsequent processing of Pu'erh ripe tea.
- different grades,
- Pu'erh ripe tea,
- volatile substances,
- electronic nose,
- GC-MS

FullText(HTML)

References (36)

References

[1]	ZHU J X, ZHOU H, ZHANG J Y, et al. Valorization of polysaccharides obtained from dark tea: Preparation, physicochemical, antioxidant, and hypoglycemic properties[J]. Foods,2021,10(10):2276. doi: 10.3390/foods10102276
[2]	CHONGYE F, XUANJUN W, YEWEI H, et al. Caffeine is responsible for the bloodglucose-lowering effects of green tea and Puer tea extractsin BALB/c mice[J]. Chinese Journal of Natural Medicines,2015,13(8):595−601. doi: 10.1016/S1875-5364(15)30055-8
[3]	HUAN G, MENGXI F, DINGTAO W, et al. Structural characteristics of crude polysaccharides from 12 selected Chinese teas, and their antioxidant and anti-diabetic activities[J]. Antioxidants,2021,10(10):1562. doi: 10.3390/antiox10101562
[4]	刘德和, 肖星, 殷丽琼, 等. 云南茶园机械采摘适应性研究[J]. 山东农业科学, 2015, 47 （ 4 ） : 49−51 LIU D H, XIAO X, YIN L Q, et al. Study on adaptability of mechanical picking in Yunnan tea garden[J]. Shandong Agricultural Science, 2015, 47(4): 49−51.
[5]	胡艳萍, 邵宛芳, 赵远艳, 等. 云南大叶种茶树鲜叶机械化采摘技术研究[J]. 云南农业, 2017 （ 2 ） : 47−49 HU Y P, SHAO W F, ZHAO Y Y, et al. Study on mechanized picking technology of fresh leaves of Yunnan large leaf tea[J]. Yunnan Agriculture, 2017(2): 47−49.
[6]	叶阳. 工夫红茶机采鲜叶智能化分级及自动化加工设备研究与示范[Z]. 2019 YE Y. Research and demonstration of intelligent classification and automatic processing equipment for picking fresh leaves of Gongfu black tea machine [Z]. 2019.
[7]	叶飞, 龚自明, 高士伟, 等. 不同分级处理对机采绿茶品质的影响[J]. 湖北农业科学,2016,55(20):5266−5270. [YE F, GONG Z M, GAO S W, et al. Effects of different grading treatments on the quality of machine picked green tea[J]. Hubei Agricultural Science,2016,55(20):5266−5270.
[8]	陈保, 徐明发, 姜东华, 等. 不同普洱茶原料渥堆发酵过程中香气成分的变化研究[J]. 食品安全质量检测学报, 2018, 9 （ 2 ） : 284−293 CHEN B, XU M F, JIANG D H, et al. Changes of aroma components during pile fermentation of different Pu'erh tea raw materials[J]. Journal of Food Safety and Quality Inspection, 2018, 9 (2): 284−293
[9]	薛晨. 原料级别和贮藏时间对普洱茶品质及其生物活性影响的研究[D]. 合肥: 安徽农业大学, 2013 XUE C. Effects of raw material grade and storage time on the quality and bioactivity of Pu'erh tea[D]. Hefei: Anhui Agricultural University, 2013.
[10]	XU M, WANG J, ZHU L. Tea quality evaluation by applying E-nose combined with chemometrics methods[J]. Journal of Food Science and Technology,2021,58(4):1549−1561. doi: 10.1007/s13197-020-04667-0
[11]	YANG Y Q, RONG Y T, LIU F Q, et al. Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS[J]. Journal of Food Science,2021,86(6):2358−2373. doi: 10.1111/1750-3841.15723
[12]	王宝怡, 王培强, 李晓晗, 等. 基于电子鼻技术对不同季节山东绿茶香气的分析[J]. 现代食品科技, 2020, 36 （ 10 ） : 284−289 WANG B Y, WANG P Q, LI X H, et al. Analysis of aroma of Shandong green tea in different seasons based on electronic nose technology[J]. Modern Food Science and Technology, 2020, 36(10): 284−289.
[13]	JIANG Y H, MR B, Y X, et al. The appearance of volatile aromas in Tieguanyin tea with different elevations[J]. Journal of Food Science,2021,86(10):4405−4416. doi: 10.1111/1750-3841.15898
[14]	LIN J, DAI Y, GUO Y N, et al. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS[J]. 浙江大学学报 ( 英文版 ) B辑:生物医学与生物技术,2012,13(12):9.
[15]	LÜ S, WU Y, LI C, et al. Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods[J]. Journal of Agricultural & Food Chemistry,2014,62(8):1810−1818.
[16]	国家市场监督管理总局, 中国国家标准化管理委员会. GB/T 14487-2017 茶叶感官审评术语[S]. 北京: 中国标准出版社, 2017 State Administration for Market Regulation, Standardization Administration of the People's Republic of China. GB/T 14487-2017 Tea sensory review terminology[S]. Beijing: China Standards Press, 2017.
[17]	何鲁南, 赵苗苗, 蔡昌敏, 等. 电子鼻技术对不同贮藏地的普洱茶香气分析[J]. 西南农业学报, 2018, 31 （ 4 ） : 717−724 HE L N, ZHAO M M, CAI C M, et al. Aroma analysis of Pu'erh tea in different storage areas by electronic nose technology [J]. Southwest Agricultural Journal, 2018, 31(4): 717−724.
[18]	PANG X L, YU W S, CAO C D, et al. Comparison of potent odorants in raw and ripened Pu-erh tea infusions based on odor activity value calculation and multivariate analysis: Understanding the role of pile fermentation[J]. Journal of Agricultural and Food Chemistry,2019,67(47):13139−13149. doi: 10.1021/acs.jafc.9b05321
[19]	LI Q, JIN Y, JIANG R, et al. Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process[J]. Food Chemistry,2020,344(2):128576.
[20]	PINO J A, QUIJANO C E. Estudo de compostos voláteis de ameixa (Prunus domestica L. cv. Horvin) e estimativa da sua contribuição ao aroma[J]. Food Sci Technol,2012,32(1):76−83. doi: 10.1590/S0101-20612012005000006
[21]	Y Z, HP L, CY S, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International,2018,108:74−82. doi: 10.1016/j.foodres.2018.03.026
[22]	刘敏, 胡成芸, 陆绎玮, 等. 普洱茶香气成分研究进展[J]. 中国茶叶加工, 2013 （ 2 ） : 38−41 LIU M, HU C Y, LU Y W, et al. Research progress on aroma components of Pu'erh tea [J]. China Tea Processing, 2013(2): 38−41.
[23]	张灵枝, 王登良, 陈维信, 等. 不同贮藏时间的普洱茶香气成分分析[J]. 园艺学报, 2007 （ 2 ） : 504−506 ZHANG L Z, WANG D L, CHEN W X, et al. Analysis of aroma components of Pu’erh tea stored at different times[J]. Journal of Horticulture, 2007(2): 504−506.
[24]	任洪涛, 周斌, 夏凯国, 等. 不同发酵程度普洱茶香气成分的比较分析[J]. 食品研究与开发, 2011, 32 （ 11 ） : 23−26 REN H T, ZHOU B, XIA K G, et al. Comparative analysis of aroma components of Pu'erh tea with different fermentation degrees [J]. Food Research and Development, 2011, 32 (11): 23−26.
[25]	吕世懂, 孟庆雄, 徐咏全, 等. 普洱茶香气分析方法及香气活性物质研究进展[J]. 食品科学, 2014, 35 （ 11 ） : 292−298 LÜ S D, MENG Q X, XU Y Q, et al. Research progress on aroma analysis methods and aroma active substances of Pu'erh tea [J]. Food Science, 2014, 35 (11): 292−298.
[26]	卢红, 李庆龙, 王明凡, 等. 陈化普洱茶与原料绿茶的挥发性成分比较分析[J]. 西南农业大学学报 ( 自然科学版 ) ,2006(5):820−824. [LU H, LI Q L, WANG M F, et al. Comparative analysis of volatile components between aged Pu'erh tea and raw green tea[J]. Journal of Southwest Agricultural University (Natural Science Edition),2006(5):820−824.
[27]	顾睿, 张兰兰, 周水平, 等. 利用气相色谱质谱技术对普洱茶香气成分的分析[J]. 天津药学, 2011, 23 （ 2 ） : 3−5 GU R, ZHANG L L, ZHOU P P, et al. Analysis of aroma components of Pu'erh tea by gas chromatography-mass spectrometry[J]. Tianjin Pharmacy, 2011, 23 (2): 3−5
[28]	查旻昱, 吴悠, 张梁. 茶叶中挥发性香气物质研究进展[J]. 食品安全质量检测学报, 2020, 11 （ 13 ） : 4298−4303 CHA M Y, W Y, ZHANG L. Research progress of volatile aroma compounds in tea[J]. Journal of Food Safety and Quality Inspection, 2020, 11 (13): 4298−4303.
[29]	赵苗苗, 何鲁南, 李果, 等. 普洱茶机械化生产及数控发酵的品质研究[J]. 茶叶科学,2020,40(5):676−688. [ZHAO M M, HE L N, LI G, et al. Study on mechanized production and NC fermentation quality of Pu'erh tea[J]. Tea Science,2020,40(5):676−688.
[30]	高林瑞. 普洱茶茶色素研究进展[J]. 热带农业科技,2005(3):35−37. [GAO L R. Research progress of Pu'erh tea pigment[J]. Tropical Agricultural Science and Technology,2005(3):35−37.
[31]	谢关华. 不同加工方式对茶叶风味物质和体外生物活性的影响研究[D]. 重庆: 西南大学, 2021 XIE G H. Effects of different processing methods on tea flavor substances and bioactivity in vitro [D]. Chongqing: Southwest University, 2021.
[32]	罗美玲, 田洪敏, 杨雪梅, 等. 电子鼻技术对普洱熟茶香气判别的研究[J]. 西南大学学报 ( 自然科学版 ) ,2018,40(8):16−24. [LUO M L, TIAN H M, YANG X M, et al. Study on aroma discrimination of Pu'erh cooked tea by electronic nose technology[J]. Journal of Southwest Agricultural University (Natural Science Edition),2018,40(8):16−24.
[33]	佟文哲. 普洱茶特征香气化合物的研究[D]. 天津: 天津科技大学, 2020 TONG W Z. Study on characteristic aroma compounds of Pu'erh tea [D]. Tianjin: Tianjin University of Science and Technology, 2020.
[34]	吴函殷, 刘晓辉, 罗龙新, 等. 12种单丛茶香气成分研究[J]. 食品工业科技, 2019, 40 （ 19 ） : 234−239 WU H Y, LIU X H, LUO L X, et al. Study on aroma components of 12 kinds of single cluster tea [J]. Science and Technology of Food Industry, 2019, 40 (19): 234−239.
[35]	王秋霜, 吴华玲, 凌彩金, 等. 普洱茶理化品质及特征“陈香”物质基础研究[J]. 食品工业科技, 2017, 38 （ 5 ） : 308-314 WANG Q S, WU H L, LING C J, et al. Study on the physical and chemical quality and characteristics of Pu'erh tea and the material basis of “Chen Xiang” [J]. Science and Technology of Food Industry, 2017, 38 (5): 308-314.
[36]	XU Y Q, WANG C, LI C W, et al. Characterization of aroma-active compounds of Pu-erh tea by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with GC-Olfactometry and GC-MS[J]. Food Analytical Methods, 2016, 9(5):1188-1198.

[1]	WANG Xiaoyu, WANG Zhenzhen, HU Mengya, DAI Jing, SHA Ruyi, MAO Jianwei. Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(20): 14-22. DOI: 10.13386/j.issn1002-0306.2024010245
[2]	HUANG Chen, GUO Dejun, YOU Gang, QIN Ningjing. Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(2): 252-259. DOI: 10.13386/j.issn1002-0306.2023030239
[3]	SUN Xiao-jian, YU Peng-fei, LI Chen-chen, LIU Chang-jin. Analysis of Volatile Components in Vacuum Freeze-dried Toona sinensis by HS-SPME Combined with GC-MS[J]. Science and Technology of Food Industry, 2019, 40(16): 196-200. DOI: 10.13386/j.issn1002-0306.2019.16.033
[4]	BAI Xue, YANG Shuang, MENG Xin. Effect of Microbial Lipase on the Flavor of Dairy Products by GC-MS Combined with Electronic Nose[J]. Science and Technology of Food Industry, 2018, 39(14): 209-212,218. DOI: 10.13386/j.issn1002-0306.2018.14.039
[5]	YANG Shuang, BAI Xue, MENG Xin. Effect of Chicken Protease on Chicken Flavor by Electronic Nose Combined with GC-MS Detection[J]. Science and Technology of Food Industry, 2018, 39(13): 252-256. DOI: 10.13386/j.issn1002-0306.2018.13.046
[6]	ZHANG Di-ya, XIE Dan-ting, LI Ye. Comparison of volatile components in different parts of beef by electronic nose and GC-MS[J]. Science and Technology of Food Industry, 2017, (21): 241-246. DOI: 10.13386/j.issn1002-0306.2017.21.048
[7]	ZHANG Wen-jie, LIU Cong, YAN Liang, ZHENG Ting-ting, MA Li, ZHAO Miao-miao. Analysis of aroma components in pu-erh tea flower and flower powder by headspace solid-phase microextraction coupled with GC-MS[J]. Science and Technology of Food Industry, 2017, (16): 257-262. DOI: 10.13386/j.issn1002-0306.2017.16.049
[8]	FUN Qin-bao, CAI Wei-rong, XIE Liang-liang, PAN Hui, CAO Xue, ZENG Heng. Characterisation of volatile components of Lotus leaves by HS-SPME and SDE coupled to GC-MS[J]. Science and Technology of Food Industry, 2017, (15): 253-258. DOI: 10.13386/j.issn1002-0306.2017.15.047
[9]	YANG Ying-chun, WANG Qiang, YANG Jie. Fatty acid composition of Portulaca oleracea seeds oil with GC-MS[J]. Science and Technology of Food Industry, 2014, (14): 147-150. DOI: 10.13386/j.issn1002-0306.2014.14.024
[10]	ZHAO Lin-min, QI Cheng-mei, LIU Xiao-wen, LUO Ying, YUAN Zhi-hui, ZHANG Zu-jiao, WANG Zong-cheng. Analysis of ginger oleoresin in Jiangyong fragrant-ginger by GC-MS[J]. Science and Technology of Food Industry, 2014, (06): 78-80. DOI: 10.13386/j.issn1002-0306.2014.06.005

Supplements (0)

Cited By

Cited by

Periodical cited type(10)

1.	刘毕琴，陈骏飞，罗义勇，赵勇，万幸，蔡英丽，唐蓉，史巧，李宏. 发酵蔬菜来源具抑菌活性明串珠菌的筛选及其细菌素基因簇挖掘. 食品工业科技. 2024(11): 142-150 . 本站查看
2.	孙淑倩，徐凤娟，王磊，赵彦翠. 乳酸菌细菌素的研究与应用. 食品科技. 2024(09): 12-18 .
3.	潘果，王云飞，钟忻桐，苏惠，马明瑞，董文龙，李国江，尹柏双. 抗鼠伤寒沙门氏菌的乳酸菌细菌素生物学特性及其抑菌机制初步研究. 饲料研究. 2024(17): 115-120 .
4.	陈淑钧，刘亚楠，翁佩芳，吴祖芳，刘连亮. 乳酸菌接种发酵对腌制雪菜挥发性风味的影响. 中国食品学报. 2024(11): 310-324 .
5.	白霞，崔梦含，朱鹏程，苏雅航，刘爽，王金丽，李东亮，唐俊妮. 3株魏斯氏菌的分离鉴定与生物学特性研究. 食品安全质量检测学报. 2023(09): 59-69 .
6.	李厚强. 具有抑菌作用乳酸菌筛选及其在红酸汤生产中的应用. 食品安全质量检测学报. 2023(11): 164-170 .
7.	焦明，罗玉霞，陈亚男，舒伦，吉林台，金山. 乳酸片球菌R-4细菌素PA-1原核表达及其理化特性. 食品与生物技术学报. 2023(11): 98-105 .
8.	张建飞. 一株产细菌素粪链球菌N9301的分离鉴定及生物学特性研究. 饲料研究. 2022(08): 78-82 .
9.	许晓燕，彭珍，熊世进，肖沐岩，黄涛，熊涛. 乳酸乳球菌乳亚种NCU036018细菌素的分离纯化及其抗菌机制. 食品科学. 2022(16): 209-216 .
10.	秦雅莉，于福田，赵笑颍，沈圆圆，董诗瑜，刘小玲. 发酵乳杆菌SS-31培养基及发酵条件的优化. 食品与生物技术学报. 2022(12): 48-57 .