Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses
To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and...
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ftdoajarticles:oai:doaj.org/article:28bc363879874285bbd08c2bfe2fd256 2024-09-15T18:03:50+00:00 Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses Xiaohui Zhou Di Tian Hongjie Zhou Rui Dong Chenyang Ma Ling Ren Xueyi Yang Qingyi Wang Ning Chen Liubo Yang Xuan Tang Yixin Bi Yapeng Liu Xiujuan Deng Baijuan Wang Yali Li 2024-08-01T00:00:00Z https://doi.org/10.3390/foods13162595 https://doaj.org/article/28bc363879874285bbd08c2bfe2fd256 EN eng MDPI AG https://www.mdpi.com/2304-8158/13/16/2595 https://doaj.org/toc/2304-8158 doi:10.3390/foods13162595 2304-8158 https://doaj.org/article/28bc363879874285bbd08c2bfe2fd256 Foods, Vol 13, Iss 16, p 2595 (2024) Liupao tea fermentation Monascus purpureus inoculation GC-Q-TOF-MS electronic nose sensory evaluations odor activity value Chemical technology TP1-1185 article 2024 ftdoajarticles https://doi.org/10.3390/foods13162595 2024-09-02T15:34:38Z To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different. Sulfides, alcohols, ketones, and methyls were the main aroma categories affecting the aroma of the four groups of Liupao tea samples. GC-Q-TOF-MS analysis revealed significant differences in the composition of aroma components among the four fermentation methods of Liupao tea ( p < 0.05). Furthermore, the total amount of aroma compounds was found to be highest in the group subjected to hot fermentation combined with the inoculation of Monascus purpureus (DMl group). Based on the OPLS-DA model, candidate differential aroma components with VIP > 1 were identified, and characteristic aroma compounds were selected based on OAV > 10. The key characteristic aroma compounds shared by the four groups of samples were 1,2,3-Trimethoxybenzene with a stale aroma and nonanal with floral and fruity aromas. The best sensory evaluation results were obtained for the DMl group, and its key characteristic aroma compounds mainly included 1,2,3-Trimethoxybenzene, nonanal, and cedrol. The results of this study can guide the development of Liupao tea products and process optimization. Article in Journal/Newspaper DML Directory of Open Access Journals: DOAJ Articles Foods 13 16 2595 |
institution |
Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Liupao tea fermentation Monascus purpureus inoculation GC-Q-TOF-MS electronic nose sensory evaluations odor activity value Chemical technology TP1-1185 |
spellingShingle |
Liupao tea fermentation Monascus purpureus inoculation GC-Q-TOF-MS electronic nose sensory evaluations odor activity value Chemical technology TP1-1185 Xiaohui Zhou Di Tian Hongjie Zhou Rui Dong Chenyang Ma Ling Ren Xueyi Yang Qingyi Wang Ning Chen Liubo Yang Xuan Tang Yixin Bi Yapeng Liu Xiujuan Deng Baijuan Wang Yali Li Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses |
topic_facet |
Liupao tea fermentation Monascus purpureus inoculation GC-Q-TOF-MS electronic nose sensory evaluations odor activity value Chemical technology TP1-1185 |
description |
To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different. Sulfides, alcohols, ketones, and methyls were the main aroma categories affecting the aroma of the four groups of Liupao tea samples. GC-Q-TOF-MS analysis revealed significant differences in the composition of aroma components among the four fermentation methods of Liupao tea ( p < 0.05). Furthermore, the total amount of aroma compounds was found to be highest in the group subjected to hot fermentation combined with the inoculation of Monascus purpureus (DMl group). Based on the OPLS-DA model, candidate differential aroma components with VIP > 1 were identified, and characteristic aroma compounds were selected based on OAV > 10. The key characteristic aroma compounds shared by the four groups of samples were 1,2,3-Trimethoxybenzene with a stale aroma and nonanal with floral and fruity aromas. The best sensory evaluation results were obtained for the DMl group, and its key characteristic aroma compounds mainly included 1,2,3-Trimethoxybenzene, nonanal, and cedrol. The results of this study can guide the development of Liupao tea products and process optimization. |
format |
Article in Journal/Newspaper |
author |
Xiaohui Zhou Di Tian Hongjie Zhou Rui Dong Chenyang Ma Ling Ren Xueyi Yang Qingyi Wang Ning Chen Liubo Yang Xuan Tang Yixin Bi Yapeng Liu Xiujuan Deng Baijuan Wang Yali Li |
author_facet |
Xiaohui Zhou Di Tian Hongjie Zhou Rui Dong Chenyang Ma Ling Ren Xueyi Yang Qingyi Wang Ning Chen Liubo Yang Xuan Tang Yixin Bi Yapeng Liu Xiujuan Deng Baijuan Wang Yali Li |
author_sort |
Xiaohui Zhou |
title |
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses |
title_short |
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses |
title_full |
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses |
title_fullStr |
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses |
title_full_unstemmed |
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses |
title_sort |
effects of different fermentation methods on flavor quality of liupao tea using gc-q-tof-ms and electronic nose analyses |
publisher |
MDPI AG |
publishDate |
2024 |
url |
https://doi.org/10.3390/foods13162595 https://doaj.org/article/28bc363879874285bbd08c2bfe2fd256 |
genre |
DML |
genre_facet |
DML |
op_source |
Foods, Vol 13, Iss 16, p 2595 (2024) |
op_relation |
https://www.mdpi.com/2304-8158/13/16/2595 https://doaj.org/toc/2304-8158 doi:10.3390/foods13162595 2304-8158 https://doaj.org/article/28bc363879874285bbd08c2bfe2fd256 |
op_doi |
https://doi.org/10.3390/foods13162595 |
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Foods |
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13 |
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16 |
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2595 |
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1810441293241778176 |