Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing. (December 2022)

• Record Type: Journal Article
• Authors: Zhai, Xiaoting; Wang, Jing; Wang, Hui; Xue, Manman; Yao, Xin; Li, Mengru; Yu, Jieyao; Zhang, Liang; Wan, Xiaochun
• Is Part Of: Food research international. Volume 162(2022)Part B
• Publication Date: 2022-12
• Subjects: Tea aroma -- S-methylmethionine -- Dimethyl sulfide -- Thermal treatment -- biosynthsis; Dimethyl sulfide (PubChem CID: 1068) -- S-methylmethionine (PubChem CID: 458); DMS Dimethyl sulfide -- DMSO dimethyl sulfoxide -- SMM S-methylmethionine -- WT withered tea leaves -- FiT fixated tea leaves -- RT rolled tea leaves -- DT dried tea leaves -- FrT fresh tea leaves -- FeT fermented tea leaves -- OAV odor activity value -- SIDA stable isotope dilution assay -- TEM turbo spray temperature -- HPLC high performance liquid chromatography -- HS-SPME-GC–MS headspace solid-phase microextraction gas chromatography–mass spectrometry -- LC-MS/MS liquid chromatography-tandem mass spectrometry -- UHPLC-MS/MS ultra-high performance liquid chromatography-tandem mass spectrometry; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112106
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Dimethyl sulfide was a key odorant in various teas. Dimethyl sulfide formed from S -methylmethionine during brewing of the tea infusion. Thermal-induced formation of dimethyl sulfide also occurred during the drying step. Abstract: Dimethyl sulfide (DMS) is a typical odorant contributing a cooked corn-like odor to tea ( Camellia sinensis ). In the study, noticeable increases of DMS (>350%) occurred in green, black, yellow, and white tea during brewing. Thermal model and quantitative analysis of S -methylmethionine (SMM) confirmed the thermal decomposition of SMM into DMS (44–80%) in tea infusion. The quantitative analysis on green and black tea manufacturing processes demonstrated thermal decomposition of SMM (12% and 9.0%, respectively) leads to DMS formation during the drying step. Besides, DMS was firstly suggested to be biosynthesed from yet unknown precursors due to high concentrations in fresh leaves (180 and 1700 μg/kg) and increases during rolling (190 and 2800 μg/kg) and fermentation (6400 μg/kg in black tea). The findings provided new insight of DMS formation from the decomposition of SMM in tea during manufacturing process and infusion brewing, which also help exploring its biosynthetic pathway during tea production.