Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics
Identifieur interne : 002050 ( Ncbi/Merge ); précédent : 002049; suivant : 002051Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics
Auteurs : Chen Wang ; Shidong Lv ; Yuanshuang Wu ; Xuemei Gao ; Jiangbing Li ; Wenrui Zhang ; Qingxiong MengSource :
- SpringerPlus [ 2193-1801 ] ; 2016.
Abstract
Consistent aroma characteristics are important for tea products. However, understanding the formation of tea aroma flavor and correspondingly proposing applicable protocols to control tea quality and consistency remain major challenges. Oolong tea is one of the most popular teas with a distinct flavor. Generally, oolong tea is processed with the leaves of tea trees belonging to different subspecies and grown in significantly different regions. In this study, Yunnan and Fujian oolong teas, green tea, black tea, and Pu-erh tea were collected from major tea estates across China. Their sensory evaluation, main water-soluble and volatile compounds were identified and measured. The sensory evaluation, total polysaccharide, caffeine, and catechin content of Yunnan oolong tea was found to be different from that of Fujian oolong tea, a result suggesting that the kinds of tea leaves used in Yunnan and Fujian oolong teas were naturally different. However, according to their aroma compounds, principal component analysis (PCA) and cluster analysis (CA) of the volatile compounds showed that the two types of oolong teas were similar and cannot be clearly distinguished from each other; they are also different from green, black, and Pu-erh teas, a result indicating that the same oolong tea processing technology applied to different tea leaves results in consistent aroma characteristics. The PCA analysis results also indicated that benzylalcohol, indole, safranal, linalool oxides,
Url:
DOI: 10.1186/s40064-016-2229-y
PubMed: 27247873
PubMed Central: 4864747
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<front><div type="abstract" xml:lang="en"><p>Consistent aroma characteristics are important for tea products. However, understanding the formation of tea aroma flavor and correspondingly proposing applicable protocols to control tea quality and consistency remain major challenges. Oolong tea is one of the most popular teas with a distinct flavor. Generally, oolong tea is processed with the leaves of tea trees belonging to different subspecies and grown in significantly different regions. In this study, Yunnan and Fujian oolong teas, green tea, black tea, and Pu-erh tea were collected from major tea estates across China. Their sensory evaluation, main water-soluble and volatile compounds were identified and measured. The sensory evaluation, total polysaccharide, caffeine, and catechin content of Yunnan oolong tea was found to be different from that of Fujian oolong tea, a result suggesting that the kinds of tea leaves used in Yunnan and Fujian oolong teas were naturally different. However, according to their aroma compounds, principal component analysis (PCA) and cluster analysis (CA) of the volatile compounds showed that the two types of oolong teas were similar and cannot be clearly distinguished from each other; they are also different from green, black, and Pu-erh teas, a result indicating that the same oolong tea processing technology applied to different tea leaves results in consistent aroma characteristics. The PCA analysis results also indicated that benzylalcohol, indole, safranal, linalool oxides, <italic>β</italic>
-ionone, and hexadecanoic acid methyl ester highly contributed to the distinct aroma of oolong tea compared with the other three types of teas. This study proved that the use of the same processing technology on two kinds of tea leaves resulted in a highly consistent tea aroma.</p>
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</author>
<author><name sortKey="Wang, Yf" uniqKey="Wang Y">YF Wang</name>
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<author><name sortKey="Chen, Jj" uniqKey="Chen J">JJ Chen</name>
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</biblStruct>
</listBibl>
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</TEI>
<pmc article-type="research-article"><pmc-dir>properties open_access</pmc-dir>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Springerplus</journal-id>
<journal-id journal-id-type="iso-abbrev">Springerplus</journal-id>
<journal-title-group><journal-title>SpringerPlus</journal-title>
</journal-title-group>
<issn pub-type="epub">2193-1801</issn>
<publisher><publisher-name>Springer International Publishing</publisher-name>
<publisher-loc>Cham</publisher-loc>
</publisher>
</journal-meta>
<article-meta><article-id pub-id-type="pmid">27247873</article-id>
<article-id pub-id-type="pmc">4864747</article-id>
<article-id pub-id-type="publisher-id">2229</article-id>
<article-id pub-id-type="doi">10.1186/s40064-016-2229-y</article-id>
<article-categories><subj-group subj-group-type="heading"><subject>Research</subject>
</subj-group>
</article-categories>
<title-group><article-title>Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics</article-title>
</title-group>
<contrib-group><contrib contrib-type="author" equal-contrib="yes"><name><surname>Wang</surname>
<given-names>Chen</given-names>
</name>
<address><email>chenwang1224@hotmail.com</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author" equal-contrib="yes"><name><surname>Lv</surname>
<given-names>Shidong</given-names>
</name>
<address><email>shidonglv@163.com</email>
</address>
<xref ref-type="aff" rid="Aff2"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Wu</surname>
<given-names>Yuanshuang</given-names>
</name>
<address><email>wyswu@hotmail.com</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Gao</surname>
<given-names>Xuemei</given-names>
</name>
<address><email>beyond4amni@163.com</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Li</surname>
<given-names>Jiangbing</given-names>
</name>
<address><email>ljb216970@sina.com</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author"><name><surname>Zhang</surname>
<given-names>Wenrui</given-names>
</name>
<address><email>felix-chang@live.cn</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<contrib contrib-type="author" corresp="yes"><name><surname>Meng</surname>
<given-names>Qingxiong</given-names>
</name>
<address><phone>+86 871 65920541</phone>
<email>qxmeng@scbg.ac.cn</email>
</address>
<xref ref-type="aff" rid="Aff1"></xref>
</contrib>
<aff id="Aff1"><label></label>
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</aff>
<aff id="Aff2"><label></label>
Kunming Grain & Oil and Feed Product Quality Inspection Center, Kunming, 650118 Yunnan People’s Republic of China</aff>
</contrib-group>
<pub-date pub-type="epub"><day>10</day>
<month>5</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="pmc-release"><day>10</day>
<month>5</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="collection"><year>2016</year>
</pub-date>
<volume>5</volume>
<elocation-id>576</elocation-id>
<history><date date-type="received"><day>22</day>
<month>12</month>
<year>2015</year>
</date>
<date date-type="accepted"><day>25</day>
<month>4</month>
<year>2016</year>
</date>
</history>
<permissions><copyright-statement>© The Author(s). 2016</copyright-statement>
<license license-type="OpenAccess"><license-p><bold>Open Access</bold>
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/4.0/">http://creativecommons.org/licenses/by/4.0/</ext-link>
), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.</license-p>
</license>
</permissions>
<abstract id="Abs1"><p>Consistent aroma characteristics are important for tea products. However, understanding the formation of tea aroma flavor and correspondingly proposing applicable protocols to control tea quality and consistency remain major challenges. Oolong tea is one of the most popular teas with a distinct flavor. Generally, oolong tea is processed with the leaves of tea trees belonging to different subspecies and grown in significantly different regions. In this study, Yunnan and Fujian oolong teas, green tea, black tea, and Pu-erh tea were collected from major tea estates across China. Their sensory evaluation, main water-soluble and volatile compounds were identified and measured. The sensory evaluation, total polysaccharide, caffeine, and catechin content of Yunnan oolong tea was found to be different from that of Fujian oolong tea, a result suggesting that the kinds of tea leaves used in Yunnan and Fujian oolong teas were naturally different. However, according to their aroma compounds, principal component analysis (PCA) and cluster analysis (CA) of the volatile compounds showed that the two types of oolong teas were similar and cannot be clearly distinguished from each other; they are also different from green, black, and Pu-erh teas, a result indicating that the same oolong tea processing technology applied to different tea leaves results in consistent aroma characteristics. The PCA analysis results also indicated that benzylalcohol, indole, safranal, linalool oxides, <italic>β</italic>
-ionone, and hexadecanoic acid methyl ester highly contributed to the distinct aroma of oolong tea compared with the other three types of teas. This study proved that the use of the same processing technology on two kinds of tea leaves resulted in a highly consistent tea aroma.</p>
</abstract>
<kwd-group xml:lang="en"><title>Keywords</title>
<kwd>Oolong tea</kwd>
<kwd>Main water-soluble contents</kwd>
<kwd>Volatile compounds</kwd>
<kwd>Processing technology</kwd>
<kwd>Aroma characteristics</kwd>
</kwd-group>
<funding-group><award-group><funding-source><institution-wrap><institution-id institution-id-type="FundRef">http://dx.doi.org/10.13039/501100001809</institution-id>
<institution>National Natural Science Foundation of China</institution>
</institution-wrap>
</funding-source>
<award-id>31460228</award-id>
<principal-award-recipient><name><surname>Meng</surname>
<given-names>Qingxiong</given-names>
</name>
</principal-award-recipient>
</award-group>
<award-group><funding-source><institution>Scientific research funds in Yunnan province department of education</institution>
</funding-source>
<award-id>2014Y089</award-id>
<principal-award-recipient><name><surname>Wu</surname>
<given-names>Yuanshuang</given-names>
</name>
</principal-award-recipient>
</award-group>
</funding-group>
<custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name>
<meta-value>© The Author(s) 2016</meta-value>
</custom-meta>
</custom-meta-group>
</article-meta>
</front>
</pmc>
<affiliations><list></list>
<tree><noCountry><name sortKey="Gao, Xuemei" sort="Gao, Xuemei" uniqKey="Gao X" first="Xuemei" last="Gao">Xuemei Gao</name>
<name sortKey="Li, Jiangbing" sort="Li, Jiangbing" uniqKey="Li J" first="Jiangbing" last="Li">Jiangbing Li</name>
<name sortKey="Lv, Shidong" sort="Lv, Shidong" uniqKey="Lv S" first="Shidong" last="Lv">Shidong Lv</name>
<name sortKey="Meng, Qingxiong" sort="Meng, Qingxiong" uniqKey="Meng Q" first="Qingxiong" last="Meng">Qingxiong Meng</name>
<name sortKey="Wang, Chen" sort="Wang, Chen" uniqKey="Wang C" first="Chen" last="Wang">Chen Wang</name>
<name sortKey="Wu, Yuanshuang" sort="Wu, Yuanshuang" uniqKey="Wu Y" first="Yuanshuang" last="Wu">Yuanshuang Wu</name>
<name sortKey="Zhang, Wenrui" sort="Zhang, Wenrui" uniqKey="Zhang W" first="Wenrui" last="Zhang">Wenrui Zhang</name>
</noCountry>
</tree>
</affiliations>
</record>
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