TY - JOUR
T1 - A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation
AU - Cao, Luting
AU - Guo, Xuemei
AU - Liu, Guangjin
AU - Song, Yuelin
AU - Ho, Chi Tang
AU - Hou, Ruyan
AU - Zhang, Liang
AU - Wan, Xiaochun
N1 - Publisher Copyright:
© 2017
PY - 2018/1
Y1 - 2018/1
N2 - A total of 98 compounds including 20 aldehydes, eight arenes, six acids, 17 alcohols, 13 ketones, nine esters, nine methoxyphenolics, three alkenes, seven alkanes, and six other components were tentatively identified in six Chinese dark teas (CDTs) using gas chromatography–mass spectrometry. Multivariate statistical analysis revealed that dark teas from Yunnan and Guangxi provinces could be classified into one group, and other CDTs belonged to the other cluster. The diagnostic volatile compounds being responsible for CDTs' discrimination were observed as (E,E)-2,4-decadienal, methoxyphenolics, geraniol, α-terpineol, 2,4-heptadienal, cis-jasmone, linalool oxides, and 2-nonenal. Furthermore, mature tea leaves were separately fermented using Eurotium cristatum and Aspergillus niger. The results showed that E. cristatum increased the contents of cis-jasmone, α-terpineol, ß-ionone, nonanal, and 2-pentylfuran, whereas A. niger advanced the levels of geraniol, linalool oxides, 9,12-octadecadienoic acid, and ß-ionone after short-term fermentation. Fungus species may contribute to forming the flavor of Chinese dark teas by affecting the volatile compounds during postfermentation.
AB - A total of 98 compounds including 20 aldehydes, eight arenes, six acids, 17 alcohols, 13 ketones, nine esters, nine methoxyphenolics, three alkenes, seven alkanes, and six other components were tentatively identified in six Chinese dark teas (CDTs) using gas chromatography–mass spectrometry. Multivariate statistical analysis revealed that dark teas from Yunnan and Guangxi provinces could be classified into one group, and other CDTs belonged to the other cluster. The diagnostic volatile compounds being responsible for CDTs' discrimination were observed as (E,E)-2,4-decadienal, methoxyphenolics, geraniol, α-terpineol, 2,4-heptadienal, cis-jasmone, linalool oxides, and 2-nonenal. Furthermore, mature tea leaves were separately fermented using Eurotium cristatum and Aspergillus niger. The results showed that E. cristatum increased the contents of cis-jasmone, α-terpineol, ß-ionone, nonanal, and 2-pentylfuran, whereas A. niger advanced the levels of geraniol, linalool oxides, 9,12-octadecadienoic acid, and ß-ionone after short-term fermentation. Fungus species may contribute to forming the flavor of Chinese dark teas by affecting the volatile compounds during postfermentation.
KW - Aspergillus niger
KW - Eurotium cristatum
KW - Pu-erh tea
KW - gas chromatography-mass spectrometry
KW - methoxyphenolic compounds
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U2 - 10.1016/j.jfda.2016.11.020
DO - 10.1016/j.jfda.2016.11.020
M3 - Article
C2 - 29389546
AN - SCOPUS:85013356919
SN - 1021-9498
VL - 26
SP - 112
EP - 123
JO - Journal of Food and Drug Analysis
JF - Journal of Food and Drug Analysis
IS - 1
ER -