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.

Xiao, Yu; Huang, Yuxin; Chen, Yulian; Xiao, Leike; Zhang, Xilu; Yang, Chenghongwang; Li, Zongjun; Zhu, Mingzhi; Liu, Zhonghua; Wang, Yuanliang

Xiao, Yu; Huang, Yuxin; Chen, Yulian; Xiao, Leike; Zhang, Xilu; Yang, Chenghongwang; Li, Zongjun; Zhu, Mingzhi; Liu, Zhonghua; Wang, Yuanliang.

Affiliation

Xiao Y; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Huang Y; Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
Chen Y; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China.
Xiao L; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Zhang X; College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Yang C; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Li Z; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Zhu M; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Liu Z; College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Wang Y; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China.

Curr Res Food Sci ; 5: 1788-1807, 2022.

Article in En | MEDLINE | ID: mdl-36268133

ABSTRACT

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.

Key words

Aroma characteristics; FBT, Fu brick tea; Fu brick tea; HCA, hierarchical cluster analysis; HSGCIMS, headspace gas chromatographyion mobility spectrometry; HSSPMEGCMS, headspace solid-phase microextraction gas chromatography mass spectrometry; Multivariate statistical analysis; PCA, principal component analysis; PLS-DA, partial least squaresdiscriminant analysis; Sensory characteristics; VIP, variable importance in the projection; VOCs, volatile organic compounds

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