Recent advances in volatiles of teas

Molecules

Volumn 21, Issue 3, 2016, Pages

  Zheng, Xin Qiang ^a   Li, Qing Sheng ^a   Xiang, Li Ping ^b   Liang, Yue Rong ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b Guizhou Tea and Tea Products Quality Supervision and Inspection Center   (China)

Author keywords

Aroma; Black tea; Camellia sinensis; Green tea; Oolong tea; Sensory quality; White tea

Indexed keywords

PLANT EXTRACT; TEA; VOLATILE ORGANIC COMPOUND;

CAMELLIA SINENSIS; CHEMICAL STRUCTURE; CHEMISTRY; ENVIRONMENT; OXIDATION REDUCTION REACTION; STANDARDS; TASTE; TEA;

CAMELLIA SINENSIS; ENVIRONMENT; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PLANT EXTRACTS; TASTE; TEA; VOLATILE ORGANIC COMPOUNDS;

EID: 84963700352     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules21030338     Document Type: Review

References (69)

1. Schuh, C.; Schieberle, P. Characterization of the key aroma compounds in beverage prepared from Darjeeling black tea: Quantitative differences between tea leaves and infusion. J. Agric. Food Chem. 2006, 54, 916-924. [CrossRef] [PubMed]
2. Sanderson, G.W.; Co, H.; Gonzalez, J.G. Biochemistry of tea fermentation: The role of carotenes in black tea aroma formation. J. Food Sci. 1971, 36, 231-236. [CrossRef]
3. Uenojo, M.; Pastore, G.M. beta-Carotene biotransformation to obtain aroma compounds. Cienc. Tecnol. Aliment. 2010, 30, 822-827. [CrossRef]
4. Ravichandran, R. Carotenoid composition, distribution and degradation to flavor volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma. Food Chem. 2002, 78, 23-28. [CrossRef]
5. Bhuyan, L.P.; Mahanta, P.K. Studies on fatty acid composition in tea Camellia sinensis. J. Sci. Food Agric. 1989, 46, 325-330. [CrossRef]
6. Ravichandran, R.; Parthiban, R. Lipid occurrence, distribution and degradation to flavour volatiles during tea processing. Food Chem. 2000, 78, 7-13. [CrossRef]
7. Kobayashi, A.; Kawamura, M.; Yamamoto, Y.; Shimizu, K.; Kubota, K.; Yamanishi, T. Methyl epijasmonate in the essential oil of tea. Agric. Biol. Chem. 1988, 52, 2299-2303. [CrossRef]
8. Hatanaka, A.; Kajiwara, T.; Sekiya, J. Alcohol dehydrogenanes from Thea sinensis seeds. Agric. Biol. Chem. 1974, 38, 1835-1844. [CrossRef]
9. Li, N.; Yang, Y.; Ye, J.; Lu, J.; Zheng, X.; Liang, Y. Effects of sunlight on gene expression and chemical composition of light-sensitive albino tea plant. Plant Growth Regul. 2016, 78, 253-262. [CrossRef]
10. Gohain, B.; Borchetia, S.; Bhorali, P.; Agarwal, N.; Bhuyan, L.P.; Rahman, A.; Sakata, K.; Mizutani, M.; Shimizu, B.; Gurusubramaniam, G.; et al. Understanding Darjeeling tea flavour on a molecular basis. Plant Mol. Biol. 2012, 78, 577-597. [CrossRef] [PubMed]
11. Lavy, M.; Zuker, A.; Lewinsohn, E.; Larkov, O.; Ravid, U.; Vainstein, A.; Weiss, D. Linalool and linalool oxide production in transgenic carnation flowers expressing the Clarkia breweri linalool synthase gene. Mol. Breed. 2002, 9, 103-111. [CrossRef]
12. Moon, J.H.;Watanabe, N.; Ijima, Y.; Yagi, A.; Sakata, K. Studies on aroma formation mechanism in oolong tea 6. Cis- and trans-linalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-Hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea. Biosci. Biotechnol. Biochem. 1996, 60, 1815-1819.
13. Yang, Z.; Sakaia, M.; Sayama, H.; Shimeno, T.; Yamaguchi, K.; Watanabe, N. Elucidation of the biochemical pathway of 2-phenylethanol from shikimic acid using isolated protoplasts of rose flowers. J. Plant Physiol. 2009, 166, 887-891. [CrossRef] [PubMed]
14. Yano, M.; Joki, Y.; Mutoh, H.; Kubota, K.; Kobayashi, A. Benzyl glucoside from tea leaves. Agric. Biol. Chem. 1991, 55, 1205-1206. [CrossRef]
15. Jiang, L.; Kojima, H.; Yamada, K.; Kobayashi, A.; Kubota, K. Isolation of some glycosides as aroma precursors in young leaves of japanese pepper (Xanthoxylum piperitum DC.). J. Agric. Food Chem. 2001, 49, 5888-5894. [CrossRef] [PubMed]
16. Wang, D.; Yoshimura, T.; Kubota, K.; Kobayashi, A. Analysis of glycosidically bound aroma precursors in tea leaves. 1. qualitative and quantitative analyses of glycosides with aglycons as aroma compounds. J. Agric. Food Chem. 2000, 48, 5411-5418. [CrossRef] [PubMed]
17. Mizutani, M.; Nakanishi, H.; Ema, J.I.; Ma, S.J.; Noguchi, E.; Inohara-Ochiai, M.; Fukuchi-Mizutani, M.; Nakao, M.; Sakata, K. Cloning of β-primeverosidase from tea leaves, a key enzyme in tea aroma formation. Plant Physiol. 2002, 130, 2164-2176. [CrossRef] [PubMed]
18. Wang, D.; Kurasawa, E.; Yamaguchi, Y.; Kubota, K.; Kobayashi, A. Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process. J. Agric. Food Chem. 2001, 49, 1900-1903. [CrossRef] [PubMed]
19. Kinoshita, T.; Hirata, S.; Yang, Z.Y.; Baldermann, S.; Kitayama, E.; Matsumoto, S.; Suzuki, M.; Fleischmann, P.; Winterhalter, P.; Watanabe, N. Formation of damascenone derived from glycosidically bound precursors in green tea infusions. Food Chem. 2010, 123, 601-606. [CrossRef]
20. Kawakami, M.; Yamanishi, T. Formation of aroma components in roasted or pan-fired green tea by roasting or pan-firing treatment. J. Jpn. Soc. Biosci. Biotechnol. Agrochem. 1999, 73, 893-906. [CrossRef]
21. Choi, S.H. Effects on pyrazines, reaction products of Maillard reaction in flavor of green tea and substition tea. J. Kor. Tea Soc. 2010, 16, 1-7.
22. Aglycone constituents in fresh tea leaves cultivated for green and black tea. Biosci. Biotechnol. Biochem. 1994, 58, 687-690.
23. Mick,W.; Schreie, P. Additional volatiles of black tea aroma. J. Agric. Food Chem. 1984, 32, 924-929. [CrossRef]
24. Sanderson, G.W.; Graham, H.N. On the formation of black tea aroma. J. Agric. Food Chem. 1973, 21, 576-585. [CrossRef]
25. Selvendran, R.R.; Reynolds, J.; Galliard, T. Production of volatiles by degradation of lipids during manufacture of black tea. Phytochem 1978, 17, 233-236. [CrossRef]
26. Sharma, P.; Ghosh, A.; Tudu, B.; Sabhapondit, S.; Baruah, B.D.; Tamuly, P.; Bhattacharyya, N.; Bandyopadhyay, R. Monitoring the fermentation process of black tea using QCM sensor based electronic nose. Sens. Actuators B Chem. 2015, 219, 146-157. [CrossRef]
27. Wang, K.; Liu, F.; Liu, Z.; Huang, J.; Xu, Z.; Li, Y.; Chen, J.; Gong, Y.; Yang, X. Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer. Int.J. Food Sci. Technol. 2011, 46, 1406-1412. [CrossRef]
28. Hattori, S.; Takagaki, H.; Fujimori, T. A Comparison of the volatile compounds in several green teas. Food Sci. Technol. Res. 2005, 11, 82-86. [CrossRef]
29. Kumazawa, K.; Masuda, H. Identification of potent odorants in Japanese green tea (Sen-cha). J. Agric. Food Chem. 1999, 47, 5169-5172. [CrossRef] [PubMed]
30. Jumtee, K.; Komura, H.; Bamba, T.; Fukusaki, E. Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis. J. Biosci. Bioeng. 2011, 112, 252-255. [CrossRef] [PubMed]
31. Lee, J.; Chambers, D.H.; Chambers, E., IV; Adhikari, K.; Yoon, Y. Volatile aroma compounds in various brewed green teas. Molecules 2013, 18, 10024-10041. [CrossRef] [PubMed]
32. Baba, R.; Kumazawa, K. Characterization of the potent odorants contributing to the characteristic aroma of chinese green tea infusions by aroma extract dilution analysis. J. Agric. Food Chem. 2014, 62, 8308-8313. [CrossRef] [PubMed]
33. Kumazawa, K.; Kubota, K.; Masuda, H. Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (Sen-cha). J. Agric. Food Chem. 2005, 53, 5390-5396. [CrossRef] [PubMed]
34. Cheng, Y.; Huynh-Ba, T.; Blank, I.; Robert, F. Temporal changes in aroma release of longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging. J. Agric. Food Chem. 2008, 56, 2160-2169. [CrossRef] [PubMed]
35. Takeo, T. Variations in the aroma compound content of seme-fermented and black tea. Nippon Nogeikagaku Kaishi 1983, 57, 457-459. (In Japanese) [CrossRef]
36. Takami, C.; Shimotsukasa, A.; Kobayashi, A. Aroma components of Oolong tea. Nippon Nogeikagaku Kaishi 1990, 64, 1349-1354. (In Japanese) [CrossRef]
37. Guo, W.; Hosoi, R.; Sakata, K.; Watanabe, N.; Yagi, A.; Ina, K.; Luo, S. (S)-Linalyl,2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves. Biosci. Biotechnol. Biochem. 1994, 58, 1532-1534.
38. Lv, S.; Wu, Y.; Zhou, J.; Lian, M.; Li, C.; Xu, Y.; Liu, S.; Wang, C.; Meng, Q. The study of fingerprint characteristics of Dayi pu-rh tea using a fully automatic HSSPME/GC-MS and combined chemometrics method. PLoS ONE 2014, 9, e116428. [CrossRef] [PubMed]
39. Liang, Y.R.; Zhang, L.Y.; Lu, J.L. A study on chemical estimation of pu-erh tea quality. J. Sci. Food Agric. 2005, 85, 381-390. [CrossRef]
40. Du, L.; Li, J.; Li, W.; Li, Y.; Li, T.; Xiao, D. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry. Food Res. Intl. 2014, 57, 61-70. [CrossRef]
41. Liang, Y.R.; Pan, G.S.; Xu, X.Q. Effect of maofeng tea processing on leaf trichomes of tea (Camellia-sinensis L.). J. Sci. Food Agric. 1993, 62, 35-39.
42. Kosuki, M.; Mori, Y.; Yamanishi, T.; Fuchinoe, H. Aroma characteristics of var. Sayamakaori, a newly registered variety of tea plant. Agric. Chem. 1978, 52, 259-262. (In Japanese)
43. Sawai, Y.; Yamaguchi, Y.; Tanaka, J. Methyl anthranilate is the cause of cultivar-specific aroma in the Japanese tea cultivar "Sofu". Jpn. Agric. Res. Q. 2004, 38, 271-274. (In Japanese) [CrossRef]
44. Takeo, T.; Mahanta, P.K. Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varieties. J. Sci. Food Agric. 1983, 34, 307-310. [CrossRef]
45. Owuor, P.O.; Obanda, M.; Nyirenda, H.E.; Mandala,W.L. Influence of region of production on clonal black tea chemical characteristics. Food Chem. 2008, 108, 263-271. [CrossRef]
46. Okal, A.W.; Owuor, P.O.; Kamau, D.M.; Manguro, L.O.A. Variations of fatty acids levels in young shoots of clonal tea with location of production and nitrogenous fertilizer rates in the Kenya highlands. J. Agric. Sci. Technol. 2012, 14, 1543-1554.
47. Takei, Y.; Ishikawa, Y.; Hirao, N.; Fuchinoue, H.; Yamanishi, T. The influence of amount of supplied fertilizer and vinyl-house cultivation on tea aroma. Agric. Chem. 1978, 52, 505-512. (In Japanese)
48. Owuor, P.O.; Obanda, M. The changes in black tea quality due to variations of plucking standard and fermentation time. Food Chem. 1998, 61, 435-441.
49. Owuor, P.O.; Obanda, M. The response of quality and yield of black tea of 2 camellia-sinensis varieties to methods and intervals of harvesting. J. Sci. Food Agric. 1993, 62, 337-343.
50. Cai, X.M.; Sun, X.L.; Dong, W.X.; Wang, G.C.; Chen, Z.M. Herbivore species, infestation time, and herbivore density affect induced volatiles in tea plants. Chemoecology 2014, 24, 1-14. [CrossRef]
51. Cho, J.Y.; Mizutani, M.; Shimizu, B.I.; Kinoshita, T.; Ogura, M.; Tokoro, K.; Lin, M.L.; Sakata, K. Chemical profiling and gene expression profiling during the manufacturing process of Taiwan oolong tea "oriental beauty". Biosci. Biotechnol. Biochem. 2007, 71, 1476-1486. [CrossRef] [PubMed]
52. Ravichandran, R.; Parthiban, R. The impact of processing techniques on tea volatiles. Food Chem. 1998, 62, 347-353. [CrossRef]
53. Mahanta, R.K.; Baruah, S. Relationship between process of withering and aroma characteristics of black tea. J. Sci. Food Agric. 1989, 46, 461-468. [CrossRef]
54. Takeo, T.Withering effect on the aroma formation during oolong tea manufacture. Agric. Biol. Chem. 1984, 48, 1083-1085. [CrossRef]
55. Jang, J.; Yang, Y.C.; Zhang, G.H.; Chen, H.; Lu, J.L.; Du, Y.Y.; Ye, J.H.; Ye, Q.; Borthakur, D.; Zheng, X.Q.; Liang, Y.R. Effect of ultra-violet B on release of volatiles in tea leaf. Int. J. Food Prop. 2010, 13, 608-617. [CrossRef]
56. Gui, J.; Fu, X.; Zhou, Y.; Katsuno, T.; Mei, X.; Deng, R.; Xu, X.; Zhang, L.; Dong, F.; Watanabe, N.; Yang, Z. Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process? J. Agric. Food Chem. 2015, 63, 6905-6914. [CrossRef] [PubMed]
57. Springett, M.B.; Williams, B.M.; Barnes, R.J. The effect of packaging conditions and storage time on the volatile composition of Assam black tea leaf. Food Chem. 1994, 49, 393-398. [CrossRef]
58. Kuo, P.C.; Lai, Y.Y.; Chen, Y.J.; Yang, W.H.; Tzen, J.T. Changes in volatile compounds upon aging and drying in oolong tea production. J. Sci. Food Agric. 2011, 91, 293-301. [CrossRef] [PubMed]
59. Hara, T.; Kubota, E. Changes in aroma components of green tea after storage. Nippon Nogeikagaku Kaishi 1982, 56, 625-630. (In Japanese) [CrossRef]
60. Katsuno, T.; Kasuga, H.; Kusano, Y.; Yaguchi, Y.; Tomomura, M.; Cui, J.; Yang, Z.; Baldermann, S.; Nakamura, Y.; Ohnishi, T.; Mase, N.; et al. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process. Food Chem. 2014, 148, 388-395. [CrossRef] [PubMed]
61. Yau, N.J.N.; Huang, Y.J. The effect of membrane-processed water on sensory properties of Oolong tea drinks. Food Qual. Pref. 2000, 11, 331-339. [CrossRef]
62. Joshi, R.; Gulati, A. Fractionation and identification of minor and aroma-active constituents in Kangra orthodoxblack tea. Food Chem. 2015, 167, 290-298. [CrossRef] [PubMed]
63. Ma, C.H.; Tan, C.; Li, W.L.; Chen, L.B.; Wang, Y.R.; Chen, X. Identification of the different aroma compounds between conventional and freeze driedWuyi Rock Tea (Dangui) using headspace solid phase microextraction. Food Sci. Technol. Res. 2013, 19, 805-811. [CrossRef]
64. Liang, Y.; Wu, Y.; Lu, J.; Zhang, L. Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine-scented tea. Int. J. Food Sci. Technol. 2007, 42, 459-468. [CrossRef]
65. Shimoda, M.; Shigematsu, H.; Shiratsuchi, H.; Osajima, Y. Comparison of the odor concentrates by SDE and adsorption column method from green tea infusion. J. Agric. Food Chem. 1995, 43, 1616-1620. [CrossRef]
66. Luo, Z.M.; Ling, T.J.; Li, L.X.; Zhang, Z.Z.; Zhu, H.T.; Zhang, Y.J.; Wan, X.C. A new norisoprenoid and other compounds from Fuzhuan brick tea. Molecules 2012, 17, 3539-3546. [CrossRef] [PubMed]
67. Chen, M.; Tang, D.; Zhang, Y.; Kang, S.; Shi, M.; Gong, S. Study on the tea quality evaluation using GC-MS coupling chemometrics. J. Zhejiang Univ. (Agric. Life Sci.) 2013, 39, 84-91. (In Chinese).
68. Kovacs, Z.; Dalmadi, I.; Lukacs, L.; Sipos, L.; Szantai-Kohegyi, K.; Kokai, Z.; Fekete, A. Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongque and sensory profile analysis. J. Chemom. 2009, 24, 121-130. [CrossRef]
69. Alasalvar, C.; Topal, B.; Serpen, A.; Bahar, B.; Pelvan, E.; Gokmen, V. Flavor characteristics of seven grades of black tea produced in Turkey. J. Agric. Food Chem. 2012, 60, 6323-6332. [CrossRef] [PubMed]