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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Online Access: | https://doi.org/10.3390/foods13162595 https://pubmed.ncbi.nlm.nih.gov/39200522 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353607/ |
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ftpubmed:39200522 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. Zhou, Xiaohui Tian, Di Zhou, Hongjie Dong, Rui Ma, Chenyang Ren, Ling Yang, Xueyi Wang, Qingyi Chen, Ning Yang, Liubo Tang, Xuan Bi, Yixin Liu, Yapeng Deng, Xiujuan Wang, Baijuan Li, Yali 2024 Aug 19 https://doi.org/10.3390/foods13162595 https://pubmed.ncbi.nlm.nih.gov/39200522 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353607/ eng eng MDPI https://doi.org/10.3390/foods13162595 https://pubmed.ncbi.nlm.nih.gov/39200522 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353607/ Foods ISSN:2304-8158 Volume:13 Issue:16 GC-Q-TOF-MS Liupao tea fermentation Monascus purpureus inoculation electronic nose odor activity value sensory evaluations Journal Article 2024 ftpubmed https://doi.org/10.3390/foods13162595 2024-09-01T16:02:00Z 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 PubMed Central (PMC) Foods 13 16 2595 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
GC-Q-TOF-MS Liupao tea fermentation Monascus purpureus inoculation electronic nose odor activity value sensory evaluations |
spellingShingle |
GC-Q-TOF-MS Liupao tea fermentation Monascus purpureus inoculation electronic nose odor activity value sensory evaluations Zhou, Xiaohui Tian, Di Zhou, Hongjie Dong, Rui Ma, Chenyang Ren, Ling Yang, Xueyi Wang, Qingyi Chen, Ning Yang, Liubo Tang, Xuan Bi, Yixin Liu, Yapeng Deng, Xiujuan Wang, Baijuan Li, Yali Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses. |
topic_facet |
GC-Q-TOF-MS Liupao tea fermentation Monascus purpureus inoculation electronic nose odor activity value sensory evaluations |
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 |
Zhou, Xiaohui Tian, Di Zhou, Hongjie Dong, Rui Ma, Chenyang Ren, Ling Yang, Xueyi Wang, Qingyi Chen, Ning Yang, Liubo Tang, Xuan Bi, Yixin Liu, Yapeng Deng, Xiujuan Wang, Baijuan Li, Yali |
author_facet |
Zhou, Xiaohui Tian, Di Zhou, Hongjie Dong, Rui Ma, Chenyang Ren, Ling Yang, Xueyi Wang, Qingyi Chen, Ning Yang, Liubo Tang, Xuan Bi, Yixin Liu, Yapeng Deng, Xiujuan Wang, Baijuan Li, Yali |
author_sort |
Zhou, Xiaohui |
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 |
publishDate |
2024 |
url |
https://doi.org/10.3390/foods13162595 https://pubmed.ncbi.nlm.nih.gov/39200522 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353607/ |
genre |
DML |
genre_facet |
DML |
op_source |
Foods ISSN:2304-8158 Volume:13 Issue:16 |
op_relation |
https://doi.org/10.3390/foods13162595 https://pubmed.ncbi.nlm.nih.gov/39200522 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353607/ |
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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1810441292553912320 |