Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea
Abstract
:1. Introduction
2. Results and Discussion
2.1. Analysis of Green-Tea-Screening Results
2.2. Analysis of Baked Green Tea Grading Results
2.3. Odor Composition Analysis and Aroma Extract Dilution Analysis
2.4. Odor Composition Correlations Analysis and Grade A Odor Markers’ Identification
2.5. Taste Composition Analysis and Correlation Analysis via Clustering Analysis
2.6. Identification of Grade A Taste Markers by PCA and OPLS-DA
3. Materials and Methods
3.1. Samples
3.2. Chemicals
3.3. Sample Pretreatment
3.4. Sensory Evaluation
3.5. Odor Components Detection
3.5.1. Solid-Phase Micro Extraction (SPME)
3.5.2. GC×GC-O-MS Detection of Odor Components
3.6. Taste Components’ Detection
3.6.1. HPLC–MS Detection of Phenolic Compounds
3.6.2. HPLC Detection of Amino Acids
3.7. Data Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Factor | Grade | Quality Characteristics | Score |
---|---|---|---|
Taste | A | sweet and fresh or fresh and mellow, heavy and mellow, mellow and thick, fresh and brisk | 90~99 |
B | clean and brisk, strong and slightly mellow, slightly mellow and thick | 80~89 | |
C | slightly mellow, strong and astringent, grassy and astringent | 70~79 | |
Odor | A | high fresh, chestnut-like/tender/orchid-like aroma | 90~99 |
B | fresh, tender or high-fired aroma | 80~89 | |
C | less pure, dull odor, over-fired aroma | 70~79 |
Appendix B
Odor-Active Compound | Identification Method | Odor | log3 FD | ||
---|---|---|---|---|---|
H-1 Tea | T-1 Tea | S-1 Tea | |||
2-methyl butyraldehyde | MS/RI/O | cocoa | 1 | 1 | 1 |
1-penten-3-one | MS/RI/O | peppery | 1 | - | 1 |
hexanal | MS/RI/O | grass | 3 | - | 3 |
3-octanol | MS/RI/O | mushroom | 2 | 1 | 1 |
phenethyl alcohol | MS/RI/O | floral | 2 | 2 | 2 |
linalool | MS/RI/O | floral, lavender | 3 | 3 | 3 |
(E)-2-pentenal | MS/RI/O | fruity | 1 | - | - |
(E)-2-octenal | MS/RI/O | nut | 1 | 1 | 1 |
furfural | MS/RI/O | sweet, baked bread | 1 | 1 | 1 |
benzaldehyde | MS/RI/O | bitter almond | 1 | 1 | 2 |
β-cyclocitral | MS/RI/O | herbal | 2 | 2 | 2 |
hotrienol | MS/RI/O | floral | 1 | - | 2 |
D-limonene | MS/RI/O | citrus orange | 1 | 2 | 2 |
β-myrcene | MS/RI/O | balsamic | 3 | 3 | - |
butyl hexanoate | MS/RI/O | fruity | - | 1 | - |
α-terpineol | MS/RI/O | pine | 1 | 1 | - |
cis-3-hexenyl hexanoate | MS/RI/O | fruity | 1 | 1 | - |
(E)-methyl geranate | MS/RI/O | refreshing | 1 | - | - |
ethyl acetate | MS/RI/O | fruity | - | - | 2 |
(E,E)-2,4-heptadienal | MS/RI/O | fatty | 1 | 1 | 1 |
valeraldehyde | MS/RI/O | malt | 1 | 1 | 1 |
heptanal | MS/RI/O | citrus | 1 | 1 | 1 |
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Sample 1 | Market Grade 2 | Abbreviation | Score 3 | Grade 4 |
---|---|---|---|---|
H tea | Best Class | H-1 | 92 ± 0.3 | A |
Super class Grade A | H-2 | 96 ± 0.5 | A | |
Super class Grade B | H-3 | 85 ± 0.2 | B | |
Super class Grade C | H-4 | 82 ± 0.4 | B | |
Super class | H-5 | 83 ± 0.3 | B | |
First class Grade A | H-6 | 75 ± 0.8 | C | |
First class Grade B | H-7 | 76 ± 0.9 | C | |
Second class | H-8 | 72 ± 0.4 | C | |
T tea | Best Class | T-1 | 93 ± 0.1 | A |
Super class Grade A | T-2 | 87 ± 0.5 | B | |
Super class Grade B | T-3 | 84 ± 1.1 | B | |
Super class | T-4 | 74 ± 0.3 | C | |
First class | T-5 | 73 ± 0.2 | C | |
S tea | Super class Grade A | S-1 | 94 ± 0.2 | A |
Super class Grade B | S-2 | 83 ± 0.7 | B | |
First class | S-3 | 74 ± 0.4 | C | |
First class Grade A | S-4 | 75 ± 0.6 | C | |
First class Grade B | S-5 | 72 ± 0.3 | C | |
First class Grade C | S-6 | 78 ± 0.2 | C |
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Zou, Y.; Tang, C.; Yang, X.; Guo, T.; Song, H. Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea. Molecules 2023, 28, 2462. https://doi.org/10.3390/molecules28062462
Zou Y, Tang C, Yang X, Guo T, Song H. Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea. Molecules. 2023; 28(6):2462. https://doi.org/10.3390/molecules28062462
Chicago/Turabian StyleZou, Yushi, Chen Tang, Xinyu Yang, Tianyang Guo, and Huanlu Song. 2023. "Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea" Molecules 28, no. 6: 2462. https://doi.org/10.3390/molecules28062462