Temporal Variation of the Non-Volatile Compounds and Key Odorants in Xinyang Maojian Green Teas during the Spring and Autumn Seasons
Peng Yin,
Ya-Shuai Kong,
Pan-Pan Liu,
Chang-Ling Jiang,
Mu-Fang Sun,
Gui-Yi Guo,
Zhong-Hua Liu
Affiliations
Peng Yin
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
Ya-Shuai Kong
Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Henan Engineering Research Center of Tea Processing and Testing, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Pan-Pan Liu
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
Chang-Ling Jiang
Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Henan Engineering Research Center of Tea Processing and Testing, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Mu-Fang Sun
Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Henan Engineering Research Center of Tea Processing and Testing, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Gui-Yi Guo
Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Henan Engineering Research Center of Tea Processing and Testing, College of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China
Zhong-Hua Liu
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
Xinyang Maojian (XYMJ) green tea is one of the top ten teas in China, and the consumers prefer spring tea due to its umami taste and pleasurable aroma. However, the knowledge about temporal variation of the volatile compounds in XYMJ green teas harvested during different seasons is very limited. In the present work, the main non-volatile compounds that endowed the taste and volatile compounds responsible for the aroma in XYMJ green teas harvested during the spring and autumn seasons were determined. The average contents of free amino acids (FAA) were significantly higher and gradually declined in the spring teas, whereas the caffeine was significantly lower and gradually increased in the spring teas. A total of 39 volatile compounds of six chemical classes were detected in XYMJ green teas, and they displayed various change trends during the spring and autumn seasons, among which 15 volatile compounds were identified as the key odorants based on odor activity value (OAV). The highest OAV of 2195.05 was calculated for the violet-like smelling trans-β-ionone followed by decanal, nonanal, dimethyl sulfide, linalool, geraniol and naphthalene. The OAVs of geraniol, (Z)-3-hexenyl hexanoate, heptanal, benzaldehyde and hexanal in XYMJ spring teas were higher than XYMJ autumn teas. The hierarchical clustering analysis indicated that XYMJ green teas were divided into three clusters and the quality of XYMJ green teas changed greatly within spring season. Harvest season is a crucial factor affecting the flavor quality of XYMJ green teas.
