ArticleJournal of Zhejiang University. Science. B2019
Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC.
Article in Journal of Zhejiang University. Science. B, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors.Foods (Basel, Switzerland) · 2025Article
- Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.Food chemistry: X · 2024Article
- Article
- The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value.Foods (Basel, Switzerland) · 2023Article
- Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis.Foods (Basel, Switzerland) · 2022Article
- HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations.BMC plant biology · 2022Article
- Comparative metabolomics provides novel insights into the basis of petiole color differences in celery (Journal of Zhejiang University. Science. B · 2022Article
- Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity ofAntioxidants (Basel, Switzerland) · 2021Article
- Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage.Journal of Zhejiang University. Science. B · 2021Article
- Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.PloS one · 2020Article
- Physicochemical Aspects and Sensory Profiles as Various Potential Factors for Comprehensive Quality Assessment of Nü-Er-Cha Produced fromMolecules (Basel, Switzerland) · 2019Article
- Analysis of nicotine-induced metabolic changes in Blakeslea trispora by GC-MS.Journal of Zhejiang University. Science. BArticle
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Abstract
To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatography (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on Bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, respectively. Among the volatile compounds, alcohols (30.2%-45.8%), hydrocarbons (13.7%-17.5%), and ketones (12.4%-23.4%) were qualitatively the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component analysis applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant analysis (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatographic data combined with multivariate analysis could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.
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