| Title: | Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea |
| Author(s): | Guo X; Ho CT; Schwab W; Song C; Wan X; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Biotechnology of Natural Products, Technische Universitat Munchen, Liesel-Beckmann-Str. 1, 85354 Freising, Germany. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. Electronic address: xcwan@ahau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2018.12.066 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for analysis of tea body notes, tea infusion and dry tea aroma, respectively. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, respectively. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. l-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the l-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into l-theanine on aroma formation, although the detailed formation mechanism remains largely unknown" |
| Keywords: | Acetamides/analysis/chemistry Camellia sinensis/*chemistry Distillation/methods Formamides/analysis/chemistry Gas Chromatography-Mass Spectrometry/methods Glutamates/analysis/*chemistry Odorants/*analysis Plant Leaves/chemistry Solid Phase Microextraction; |
| Notes: | "MedlineGuo, Xiangyang Ho, Chi-Tang Schwab, Wilfried Song, Chuankui Wan, Xiaochun eng England 2019/01/16 Food Chem. 2019 May 15; 280:73-82. doi: 10.1016/j.foodchem.2018.12.066. Epub 2018 Dec 19" |
