Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS
To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review....
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| Published in | European food research & technology Vol. 248; no. 4; pp. 947 - 961 |
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| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | English |
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Berlin/Heidelberg
Springer Berlin Heidelberg
01.04.2022
Springer Nature B.V |
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| Abstract | To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review. Forty-six aroma substances in the 2 cultivars were found by GC–MS; 9 aroma substances had significant differences, including heptaldehyde, furfural, 2,2,6-trimethylcyclohexanone, 2-pentadec-2-enylfuran, cis-3-hexenyl acetate, carveol, methyl salicylate, 5-methyl-2-hexanone, and hexanal. Furthermore, the results of the E-nose showed that five out of the ten sensors were able to discriminate the two cultivars, especially, S2 (sulphide and hydrogen sulphide), S6 (biogas, hydrocarbons, and methane), S7 (combustible gases) and S10 (combustible gases and alkanes) were necessary sensors for identifying the differences between the two cultivars. The results of this study clarified the characteristics of the aroma compositions and the distinctions between black teas made of Jinguanyin and Fuyun 6. Furthermore, they provided a theoretical basis for the classification of the different cultivars and types of black tea.
Graphical abstract |
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| AbstractList | To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review. Forty-six aroma substances in the 2 cultivars were found by GC–MS; 9 aroma substances had significant differences, including heptaldehyde, furfural, 2,2,6-trimethylcyclohexanone, 2-pentadec-2-enylfuran, cis-3-hexenyl acetate, carveol, methyl salicylate, 5-methyl-2-hexanone, and hexanal. Furthermore, the results of the E-nose showed that five out of the ten sensors were able to discriminate the two cultivars, especially, S2 (sulphide and hydrogen sulphide), S6 (biogas, hydrocarbons, and methane), S7 (combustible gases) and S10 (combustible gases and alkanes) were necessary sensors for identifying the differences between the two cultivars. The results of this study clarified the characteristics of the aroma compositions and the distinctions between black teas made of Jinguanyin and Fuyun 6. Furthermore, they provided a theoretical basis for the classification of the different cultivars and types of black tea. To explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC–MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review. Forty-six aroma substances in the 2 cultivars were found by GC–MS; 9 aroma substances had significant differences, including heptaldehyde, furfural, 2,2,6-trimethylcyclohexanone, 2-pentadec-2-enylfuran, cis-3-hexenyl acetate, carveol, methyl salicylate, 5-methyl-2-hexanone, and hexanal. Furthermore, the results of the E-nose showed that five out of the ten sensors were able to discriminate the two cultivars, especially, S2 (sulphide and hydrogen sulphide), S6 (biogas, hydrocarbons, and methane), S7 (combustible gases) and S10 (combustible gases and alkanes) were necessary sensors for identifying the differences between the two cultivars. The results of this study clarified the characteristics of the aroma compositions and the distinctions between black teas made of Jinguanyin and Fuyun 6. Furthermore, they provided a theoretical basis for the classification of the different cultivars and types of black tea. Graphical abstract |
| Author | Ye, Naixing Jin, Shan Lin, Jiexin Wang, Pengjie Zhu, Jianxin Huang, Jianfeng Zheng, Deyong Yang, Jiangfan Yan, Tingyu |
| Author_xml | – sequence: 1 givenname: Tingyu surname: Yan fullname: Yan, Tingyu organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University – sequence: 2 givenname: Jiexin surname: Lin fullname: Lin, Jiexin organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University – sequence: 3 givenname: Jianxin surname: Zhu fullname: Zhu, Jianxin organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University – sequence: 4 givenname: Naixing surname: Ye fullname: Ye, Naixing organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University – sequence: 5 givenname: Jianfeng surname: Huang fullname: Huang, Jianfeng organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University – sequence: 6 givenname: Pengjie surname: Wang fullname: Wang, Pengjie organization: Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences – sequence: 7 givenname: Shan surname: Jin fullname: Jin, Shan organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University – sequence: 8 givenname: Deyong surname: Zheng fullname: Zheng, Deyong email: ffczdy@163.com organization: Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, College of Materials Engineering, Fujian Agriculture and Forestry University – sequence: 9 givenname: Jiangfan surname: Yang fullname: Yang, Jiangfan email: yjf3001@163.com organization: College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University |
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| CitedBy_id | crossref_primary_10_3390_foods13060939 crossref_primary_10_1016_j_fbio_2023_102523 crossref_primary_10_1016_j_lwt_2024_116019 crossref_primary_10_3390_horticulturae9121253 crossref_primary_10_1016_j_foodchem_2023_136078 crossref_primary_10_1016_j_foodres_2023_112629 crossref_primary_10_3390_bios12050356 crossref_primary_10_1016_j_ultsonch_2022_106192 crossref_primary_10_1111_ijfs_16042 crossref_primary_10_3390_foods11244109 crossref_primary_10_1007_s00217_023_04381_z crossref_primary_10_3390_foods12102067 crossref_primary_10_3390_horticulturae9080885 crossref_primary_10_1016_j_sciaf_2024_e02153 crossref_primary_10_3390_agriculture12091359 crossref_primary_10_1016_j_jfca_2023_105451 |
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| SubjectTerms | Acetic acid Agriculture Alkanes Analytical Chemistry Aroma Aroma compounds Biogas Biotechnology Black tea Carveol Chemistry Chemistry and Materials Science Cocoa Cultivars Electronic noses Flammability Food Science Forestry Furfural Hexanal Hydrogen sulfide Methylhexanone solutions Original Paper Salicylic acid Sensors Sensory evaluation Sulfides Sweet taste Tea |
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| Title | Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS |
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