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Food Chem

Title:		Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
Author(s):		Wang JQ; Fu YQ; Chen JX; Wang F; Feng ZH; Yin JF; Zeng L; Xu YQ;
Address:		"Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Food Science, Southwest University, Chongqing 400715, China. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: fuyanqing@tricaas.com. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. College of Food Science, Southwest University, Chongqing 400715, China. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220122
Issue:
Page Number:		132217 -
DOI:		10.1016/j.foodchem.2022.132217
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168-10,706 mug/L) were significantly higher than those of pan-fried teas (959-2,608 mug/L), and the aroma concentrations of baked green teas (2,608-10,706 mug/L) were significantly higher than those of unbaked teas (959-4,213 mug/L). Based on VIP > 1 and ACI > 1, (E, E)-3,5-octadien-2-one, hexanal, beta-ionone, 5-methylfurfural, beta-cyclocitral, and linalool were identified as the main aroma compounds. Chemical changes resulting from Maillard reaction were greater during baking of steamed, than pan-fried green tea. These results help improve the quality of green tea with baking"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis Taste *Tea *Volatile Organic Compounds/analysis Baking treatment Green tea Processing methods Sensory quality;
Notes:		"MedlineWang, Jie-Qiong Fu, Yan-Qing Chen, Jian-Xin Wang, Fang Feng, Zhi-Hui Yin, Jun-Feng Zeng, Liang Xu, Yong-Quan eng England 2022/02/02 Food Chem. 2022 Jun 30; 380:132217. doi: 10.1016/j.foodchem.2022.132217. Epub 2022 Jan 22"