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Study on Aroma Components and Bioactive Compounds of Tea
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Study on Aroma Components and Bioactive Compounds of Tea

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 26 April 2024 | Viewed by 5505

Special Issue Editor

Dr. Yin Zhu

E-Mail Website
Guest Editor
Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
Interests: tea; tea processing; aroma; odorants; chiral analysis; bioactivity; sensomics; GC-MS; GC-O; formation mechanism

Special Issue Information

Dear Colleagues,

Aroma is one of the most important influential factors on tea quality, and is composed of hundreds of volatiles with different odor characteristics and thresholds. The composition of aroma components in teas is significantly influenced by tea cultivars, geographical origins, manufacturing technologies, etc., leading to the formation of various aroma types in teas. Unravelling the aroma essence of teas will provide a scientific reference for the discrimination and control of tea quality. However, due to the low concentrations, strong volatility, and large numbers of volatiles, the extraction and identification of key aroma components in teas and the related formation mechanisms still represent great challenges. On the other hands, tea is considered as a popular beverage beneficial to health, as it is rich in the bioactive compounds, e.g., polyphenols, amino acids, polysaccharides, etc. Although great progress has been made, new bioactive compounds, new-found bioactivities and the detailed effect mechanisms of related compounds in teas are always in demand. In this Special Issue, we invite leading scientists working on the topics of aroma components and bioactive compounds to submit novel and important achievements related to the isolation, characterization, application and formation mechanisms of aroma components and bioactive compounds in teas.

Dr. Yin Zhu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • tea
  • aroma components
  • bioactive compounds
  • chemometrics
  • sensomics
  • tea processing
  • mechanism

Published Papers (5 papers)

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Research

16 pages, 8887 KiB  
Article
Aviation Mutagenesis Alters the Content of Volatile Compounds in Dahongpao (Camellia sinensis) Leaves and Improves Tea Quality
by Jianghua Ye, Qi Zhang, Pengyuan Cheng, Yuhua Wang, Jishuang Zou, Shaoxiong Lin, Mingzhe Li, Miao Jia, Yiling Chen, Xiaoli Jia and Haibin Wang
Foods 2024, 13(6), 946; https://doi.org/10.3390/foods13060946 - 20 Mar 2024
Viewed by 571
Abstract
Aviation mutagenesis is a fast and efficient breeding method. In this study, we analyzed the effect of aviation mutagenesis on volatile compounds and odor characteristics in Dahongpao fresh leaves and gross tea for the first time. The results showed that aviation mutagenesis significantly [...] Read more.
Aviation mutagenesis is a fast and efficient breeding method. In this study, we analyzed the effect of aviation mutagenesis on volatile compounds and odor characteristics in Dahongpao fresh leaves and gross tea for the first time. The results showed that aviation mutagenesis significantly increased the total volatile compounds of Dahongpao fresh leaves and gross tea. Aviation mutagenesis most critically significantly increased the content of beta-myrcene in Dahongpao fresh leaves, prompting its conversion to beta-pinene, cubebol, beta-phellandrene, zingiberene, (Z,Z)-3,6-nonadienal, and 6-pentyloxan-2-one after processing, which in turn enhanced the fruity, green, spicy, and woody odor characteristics of the gross tea. This study provided a reference for further exploration of aviation mutagenic breeding of Camellia sinensis. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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12 pages, 2233 KiB  
Article
Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing
by Yueqi Wang, Hanshuo Xun, Liubin Wang, Shirin Aktar, Yuping Lei, Rui Zhang, Liyuan Wang and Kang Wei
Foods 2024, 13(3), 495; https://doi.org/10.3390/foods13030495 - 04 Feb 2024
Viewed by 943
Abstract
Hydrolyzed tannin 1,2,6-tri-O-galloyl-β-D-glucopyranose (1,2,6-TGGP) possesses significant medicinal properties. However, little is known about its underlying molecular mechanisms. In this study, the levels of 1,2,6-TGGP in tea materials from different cultivars and leaf positions were compared. Additionally, one leaf and one bud sample from [...] Read more.
Hydrolyzed tannin 1,2,6-tri-O-galloyl-β-D-glucopyranose (1,2,6-TGGP) possesses significant medicinal properties. However, little is known about its underlying molecular mechanisms. In this study, the levels of 1,2,6-TGGP in tea materials from different cultivars and leaf positions were compared. Additionally, one leaf and one bud sample from six tea cultivars with significant variations in 1,2,6-TGGP levels were analyzed using transcriptome high-throughput sequencing to identify the genes that are responsible for 1,2,6-TGGP accumulation. The sequencing results were mapped to the reference tea genome, revealing a total of 2735 differentially expressed genes (DEGs). This set included four UDP glycosyltransferase (UGTs) and six serine carboxypeptidases-like (SCPLs) genes. Among them, the upregulated SCPLs (CSS0032817) may directly participate in the acylation reaction of 1,2,6-TGGP. In addition, several classes of DEGs, including cytochrome P450, were significantly associated with the 1,2,6-TGGP content, which is potentially involved in their regulation. Overall, these results provide new insights into the molecular mechanism of 1,2,6-TGGP accumulation. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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13 pages, 1767 KiB  
Article
Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season
by Penghui Yu, Yingjie Huang, Ziyi Li, Xi Zhao, Hao Huang, Ni Zhong, Hongfa Zheng and Qincao Chen
Foods 2023, 12(23), 4368; https://doi.org/10.3390/foods12234368 - 04 Dec 2023
Viewed by 867
Abstract
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea [...] Read more.
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea produced on April 15th had a strong and lasting sweet aroma and the highest score of 93.5. In total, 71 volatile compounds were identified, and alcohols were the predominant category, accounting for 60.98%. From March 23rd to May 7th, the total content of volatile compounds showed a parabolic change trend and reached its maximum on April 15th (715.27 μg/L); the flavor index first peaked on April 8th (23.25) and then gradually decreased. A multivariate statistical analysis showed that 39 volatile compounds were important, differential aroma components. An odor activity value (OAV) analysis showed that the predominant odorants were β-ionone, β-damascenone, linalool, (E)-β-ocimene, and geraniol, all with values larger than 100. The total OAVs of undesirable odorants decreased and reached their minimum (70.4) on April 27th, while the total OAVs of pleasant odorants and the ratio of pleasant/undesirable odorants showed inverse changes and reached their maximum (2182.1 and 31.0, respectively) on April 27th. Based on the significance of differences and OAVs, linalool, (E)-β-ocimene, geraniol, and (E,E)-2,4-nonadienal were considered as the key differential odorants. Combined with the sensory evaluation and the differences in aroma components, it was proposed that black teas produced around April 15th in the Hunan district are more likely to have a strong and lasting sweet aroma. This study will provide scientific guidance for the production of black tea in the Hunan district, China. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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13 pages, 4464 KiB  
Article
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
by Qincao Chen, Penghui Yu, Ziyi Li, Yuhang Wang, Yafang Liu, Yin Zhu and Haihui Fu
Foods 2023, 12(19), 3702; https://doi.org/10.3390/foods12193702 - 09 Oct 2023
Cited by 1 | Viewed by 1132
Abstract
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the [...] Read more.
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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14 pages, 7786 KiB  
Article
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
by Zihao Qiu, Jinmei Liao, Jiahao Chen, Peifen Chen, Binmei Sun, Ansheng Li, Yiyu Pan, Hongmei Liu, Peng Zheng and Shaoqun Liu
Foods 2023, 12(10), 2067; https://doi.org/10.3390/foods12102067 - 20 May 2023
Cited by 3 | Viewed by 1514
Abstract
The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry [...] Read more.
The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development. Full article
(This article belongs to the Special Issue Study on Aroma Components and Bioactive Compounds of Tea)
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