« Previous Abstract"Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose"    Next Abstract"Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis" »

J Food Sci

Title:		Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry
Author(s):		Xiao Z; Zhang W; Guo W; Zhang L; Huang A; Tao M; Li M; Su R; Liu Z;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China. School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China"
Journal Title:		J Food Sci
Year:		2022
Volume:		20220713
Issue:		8
Page Number:		3355 - 3365
DOI:		10.1111/1750-3841.16245
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Drying is the key process through which the aroma of tencha forms. However, the effects of drying method on volatiles are unknown. We compared tencha-ro drying with regular drying. Volatiles in tencha infusions were extracted using headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry. Partial least squares (PLS), odor activity value (OAV), and heat map analyses were performed to identify the optimal drying method for creating a seaweed-like aroma. Changes in the key volatile compounds of the samples were investigated. The tencha infusions contained 125 volatiles with nine chemical structures. According to the sensory evaluation, tencha-ro drying was the optimal method for producing high-quality tencha with an intense and consistent seaweed-like aroma. The PLS model accurately distinguished among the types of tencha. By combining OAVs with screening through multivariate statistical analysis, six volatile compounds were revealed to contribute substantially to tencha's seaweed-like aroma: 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, dimethyl sulfide, beta-ionone, and 2-formyl-1-methylpyrrole. The findings provide a theoretical basis and technical guidance for the processing of high-quality tencha with a strong seaweed-like aroma. PRACTICAL APPLICATION: This study demonstrated that tencha-ro drying contributes to the formation of a seaweed-like aroma in tencha and provides theoretical guidance for tea factories to use the appropriate drying methods for high-quality tencha"
Keywords:		*Camellia sinensis/chemistry Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Solid Phase Microextraction Vegetables *Volatile Organic Compounds/analysis odor activity value solvent-assisted flavor evaporation gas chromatography-mass spectro;
Notes:		"MedlineXiao, Zhipeng Zhang, Wenjun Guo, Wenli Zhang, Lan Huang, Ai Tao, Meng Li, Meiqin Su, Rui Liu, Zhengquan eng 2022/07/14 J Food Sci. 2022 Aug; 87(8):3355-3365. doi: 10.1111/1750-3841.16245. Epub 2022 Jul 13"