Next Article in Journal
Are the Hydantoin-1,3,5-triazine 5-HT6R Ligands a Hope to a Find New Procognitive and Anti-Obesity Drug? Considerations Based on Primary In Vivo Assays and ADME-Tox Profile In Vitro
Next Article in Special Issue
Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk
Previous Article in Journal
Synthesis and Anti-Proliferative Assessment of Triazolo-Thiadiazepine and Triazolo-Thiadiazine Scaffolds
Previous Article in Special Issue
Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS
Open AccessArticle

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

by Ting Zhang 1,2, Hui Ni 1,2,3,4,*, Xu-Jian Qiu 2,3,4, Ting Li 2, Liang-Zhen Zhang 2, Li-Jun Li 2,3,4, Ze-Dong Jiang 2,3,4, Qing-Biao Li 2,3,4, Feng Chen 1,2,5 and Fu-Ping Zheng 1,*
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
Authors to whom correspondence should be addressed.
Molecules 2019, 24(24), 4473;
Received: 10 October 2019 / Revised: 25 November 2019 / Accepted: 2 December 2019 / Published: 6 December 2019
(This article belongs to the Special Issue Analysis of Volatile and Odor Compounds in Food)
The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea. View Full-Text
Keywords: instant ripened Pu-erh tea; stale note; sensory evaluation; suppressive interaction; masking instant ripened Pu-erh tea; stale note; sensory evaluation; suppressive interaction; masking
Show Figures

Graphical abstract

MDPI and ACS Style

Zhang, T.; Ni, H.; Qiu, X.-J.; Li, T.; Zhang, L.-Z.; Li, L.-J.; Jiang, Z.-D.; Li, Q.-B.; Chen, F.; Zheng, F.-P. Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products. Molecules 2019, 24, 4473.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop