GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types

Foods Pub Date : 2024-06-13 DOI:10.3390/foods13121848
Xiaojun Niu, Cun Ao, Jizhong Yu, Yun Zhao, Haitao Huang
{"title":"GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types","authors":"Xiaojun Niu, Cun Ao, Jizhong Yu, Yun Zhao, Haitao Huang","doi":"10.3390/foods13121848","DOIUrl":null,"url":null,"abstract":"Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods13121848","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.
GC-MS 结合蛋白质组分析不同香气类型绿茶中的挥发性化合物及其形成机理
香气是评价绿茶品质的关键因素之一。嫩香(NX)和花香(HX)是绿茶优质香气的两种类型。本研究通过感官评价对烘青绿茶的不同香气类型进行了分类。然后,选取了 7 个具有典型嫩香或花香的茶样,利用气相色谱-质谱仪进一步分析其挥发性成分。在两种不同香气类型的烘青绿茶样品中,共鉴定出 43 种香气化合物。PCA 显示,芳樟醇、香叶醇、3-己烯基丁酸酯和 3-己烯基己酸酯是 HX 的主要挥发物。另一方面,大部分醇类挥发物,如 1-辛醇、1-辛烯-3-醇、1-十二醇、1-十六醇、苯乙醇、苯甲醇、醛类和一些碳氢化合物对 NX 的贡献较大。此外,化学成分分析表明,NX 绿茶样品中游离氨基酸的含量较高,而 HX 绿茶样品中儿茶素的含量相对较高。蛋白质组分析表明,参与 VPBs 途径的大多数酶,如苯丙氨酸氨酰化酶、过氧化物酶和莽草酸-O-羟基肉桂酰转移酶,在 NX 茶样中的含量高于 HX 茶样。这些结果为不同香气类型烘青绿茶的香气形成机制奠定了基础,并为特定香气品种的培育提供了一定的理论指导。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信