Yonghui Ge, Yongji Huang, Ling Wang, Luyu Jia, Jinhua Wang
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In addition, by investigating the climate environment of various production regions and analyzing the volatile components along with stable C and N isotope ratios of samples, it was discovered that the development of volatile components in black tea could be significantly influenced by ambient temperature and light. In regions with higher temperatures, the concentration of volatile components with floral, fruity, and sweet aromas is higher, resulting in a more intense aroma in black tea. In regions with low ambient temperatures but strong sunlight, black tea contains higher levels of components that give it a fresh and nutty aroma. As a result, the aroma of black tea is relatively elegant and fresh. At the same time, it was found that the stable isotope ratios of C and N in black tea were also significantly affected by ambient temperature and were positively correlated. This study introduces a fresh perspective for the comprehensive examination of Guizhou black tea, offering theoretical guidance for optimizing planting conditions and enhancing product quality. Its positive influence on promoting the development of the Guizhou black tea industry is noteworthy.</p>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2024 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry\",\"authors\":\"Yonghui Ge, Yongji Huang, Ling Wang, Luyu Jia, Jinhua Wang\",\"doi\":\"10.1155/2024/9019953\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Guizhou is one of the most important black tea producing areas in China. 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引用次数: 0
摘要
贵州是中国最重要的红茶产区之一。本研究旨在探索贵州红茶的特征风味化合物,并研究环境因素对红茶风味成分形成的影响。本研究采用 HS-GC-IMS 对红茶样品中的 143 种化合物进行了鉴定。采用 OPLS-DA 分析数据,有效区分了不同产地的红茶。采用 VIP 变量选择法和 OAV 筛选法,共筛选出 83 种重要的风味化合物作为潜在标记物。聚类分析用于识别不同产地红茶样品中的特征风味化合物。此外,通过调查不同产区的气候环境,分析样品中的挥发性成分以及稳定的 C 和 N 同位素比值,发现红茶中挥发性成分的发展会受到环境温度和光照的显著影响。在温度较高的地区,具有花香、果香和甜香的挥发性成分浓度较高,从而使红茶的香气更加浓郁。在环境温度较低但光照强烈的地区,红茶含有较多的成分,使其具有清新和坚果的香气。因此,红茶的香气相对优雅清新。同时,研究还发现,红茶中 C 和 N 的稳定同位素比值也受环境温度的显著影响,并呈正相关。该研究为全面考察贵州红茶引入了新的视角,为优化种植条件、提高产品质量提供了理论指导。其对促进贵州红茶产业发展的积极影响值得关注。
Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry
Guizhou is one of the most important black tea producing areas in China. The purpose of this study was to explore the characteristic flavor compounds of Guizhou black tea and investigate the influence of environmental factors on the formation of black tea flavor components. In this study, HS-GC-IMS was used to identify 143 compounds from black tea samples. OPLS-DA was employed to analyze the data, effectively distinguishing black tea from different origins. A total of 83 significant flavor compounds were selected as potential markers using the VIP variable selection method and OAV screening. Cluster analysis was used to identify the characteristic flavor compounds in black tea samples from different origins. In addition, by investigating the climate environment of various production regions and analyzing the volatile components along with stable C and N isotope ratios of samples, it was discovered that the development of volatile components in black tea could be significantly influenced by ambient temperature and light. In regions with higher temperatures, the concentration of volatile components with floral, fruity, and sweet aromas is higher, resulting in a more intense aroma in black tea. In regions with low ambient temperatures but strong sunlight, black tea contains higher levels of components that give it a fresh and nutty aroma. As a result, the aroma of black tea is relatively elegant and fresh. At the same time, it was found that the stable isotope ratios of C and N in black tea were also significantly affected by ambient temperature and were positively correlated. This study introduces a fresh perspective for the comprehensive examination of Guizhou black tea, offering theoretical guidance for optimizing planting conditions and enhancing product quality. Its positive influence on promoting the development of the Guizhou black tea industry is noteworthy.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality