| Title: | Green tea flavour determinants and their changes over manufacturing processes |
| Author(s): | Han ZX; Rana MM; Liu GF; Gao MJ; Li DX; Wu FG; Li XB; Wan XC; Wei S; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, China; Bangladesh Tea Research Institute, Srimangal-3210, Moulvibazar, Bangladesh. Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, Saskatchewan S7N 0X2, Canada. Tea Company of September 16, Shucheng, Anhui 231334, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, China. Electronic address: weishu@ahau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2016.06.049 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars 'Bai-Sang Cha' ('BAS') possessing significant floral scents and 'Fuding-Dabai Cha' ('FUD') with common green tea odour. Metabolite profiling based on odour activity threshold revealed that 'BAS' contained higher levels of the active odorants beta-ionone, linalool and its two oxides, geraniol, epoxylinalool, decanal and taste determinant catechins than 'FUD' (p<0.05). Enhanced transcription of some terpenoid and catechin biosynthetic genes in 'BAS' suggested genetically enhanced production of those flavour compounds. Due to manufacturing processes, the levels of linalool and geraniol decreased whereas those of beta-ionone, linalool oxides, indole and cis-jasmone increased. Compared with pan-fire treatment, steam treatment reduced the levels of catechins and proportion of geraniol, linalool and its derivatives, consequently, reducing catechin-related astringency and monoterpenol-related floral scent. Our study suggests that flavour determinant targeted modulation could be made through genotype and manufacturing improvements" |
| Keywords: | "Acyclic Monoterpenes Camellia sinensis/*chemistry Catechin/*metabolism Chemistry, Pharmaceutical Flavoring Agents/*chemistry Monoterpenes/*metabolism Odorants/*analysis Plant Extracts/*chemistry Taste Tea/*chemistry Caffeine Camellia sinensis Catechins Ge;" |
| Notes: | "MedlineHan, Zhuo-Xiao Rana, Mohammad M Liu, Guo-Feng Gao, Ming-Jun Li, Da-Xiang Wu, Fu-Guang Li, Xin-Bao Wan, Xiao-Chun Wei, Shu eng England 2016/07/05 Food Chem. 2016 Dec 1; 212:739-48. doi: 10.1016/j.foodchem.2016.06.049. Epub 2016 Jun 16" |
