| Title: | Revealing the profound meaning of pan-firing of oolong tea - A decisive point in odor fate |
| Author(s): | Lin SY; Hsiao YH; Chen PA; |
| Address: | "Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan. Plant Technology Research Center, Agricultural Technology Research Institute, Hsinchu, Taiwan. Electronic address: chenpoan@mail.atri.org.tw" |
| DOI: | 10.1016/j.foodchem.2021.131649 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The delicate aroma of Bao-chung tea comes from oxidation, followed by fixation in the pan-firing step. Traditionally, the timing of pan-firing has been based on odor perception by tea masters and lacks relevant scientific research. Pan-firing at three different green-note intensities and three stirring sequences was used to explore the relationship between the compositions of volatile organic compounds (VOCs) before pan-firing and in the finished tea. Pan-firing decreased green leaf volatiles and increased the ratio of terpenoid volatiles. The characteristic VOCs of the finished tea were highly related to VOCs before pan-firing (R(2) = 0.97). Principal component analysis revealed that the traditional judgment of the pan-firing step is based on nonanal, beta-linalool, and cis- and trans-linalool oxides. The timing of pan-firing is crucial for VOCs, and VOC composition before pan-firing can be used to predict desired tea aroma" |
| Keywords: | *Odorants/analysis Plant Leaves/chemistry Tea Terpenes *Volatile Organic Compounds/analysis Aroma Green note Odor Oolong tea Panning Processing Volatile; |
| Notes: | "MedlineLin, Shu-Yen Hsiao, Ya-Hsin Chen, Po-An eng England 2021/12/02 Food Chem. 2022 May 1; 375:131649. doi: 10.1016/j.foodchem.2021.131649. Epub 2021 Nov 19" |
