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J Sci Food Agric

Title:		Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS
Author(s):		Wang C; Lv S; Wu Y; Lian M; Gao X; Meng Q;
Address:		"Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China. Kunming Grain & Oil and Feed Product Quality Inspection Center, Yunnan, 650118, People's Republic of China"
Journal Title:		J Sci Food Agric
Year:		2016
Volume:		20160303
Issue:		13
Page Number:		4492 - 4498
DOI:		10.1002/jsfa.7663
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Biluochun is a typical non-fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma. RESULTS: The volatile components were extracted at different manufacturing process steps of Biluochun green tea using fully automated headspace solid-phase microextraction (HS-SPME) and further characterised by gas chromatography-mass spectrometry (GC-MS). Among 67 volatile components collected, the fractions of linalool oxides, beta-ionone, phenylacetaldehyde, aldehydes, ketones, and nitrogen compounds were increased while alcohols and hydrocarbons declined during the manufacturing process. The aroma compounds decreased the most during the drying steps. CONCLUSION: We identified a number of significantly changed components that can be used as markers and quality control during the producing process of Biluochun. The drying step played a major role in the aroma formation of green tea products and should be the most important step for quality control. (c) 2016 Society of Chemical Industry"
Keywords:		"Analytic Sample Preparation Methods Automation, Laboratory Biomarkers/analysis Camellia sinensis/*chemistry/growth & development/metabolism China *Food Handling Food Inspection/methods *Food Quality Freeze Drying Gas Chromatography-Mass Spectrometry Hot T;"
Notes:		"MedlineWang, Chen Lv, Shidong Wu, Yuanshuang Lian, Ming Gao, Xuemei Meng, Qingxiong eng Comparative Study England 2016/02/10 J Sci Food Agric. 2016 Oct; 96(13):4492-8. doi: 10.1002/jsfa.7663. Epub 2016 Mar 3"