| Title: | Changes of volatile compounds and odor profiles in Wuyi rock tea during processing |
| Author(s): | Guo X; Ho CT; Wan X; Zhu H; Liu Q; Wen Z; |
| Address: | "College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. Electronic address: xcwan@ahau.edu.cn. School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou 521041, People's Republic of China. College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; College of Life Science and Oceanography, Shenzhen University, Shenzhen 518060, People's Republic of China. College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China; College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China. Electronic address: wenzhen@szu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.128230 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock flavor'. The odor characteristics of WRT during processing were comprehensive investigated by gas chromatography-mass spectrometry, sensory evaluation and odor activity value (OAV). Alcohols, alkenes and esters were the main volatiles formed during tea processes, but the WRT contained more heterocyclic compounds, among which 15 N-containing volatiles were newly identified in this study, accounting for 60.52% of total amounts of volatiles in WRT. In response, the original green and chemical odors converted to roasted and woody odors, and full fire processing was effective to enhance roasted, floral and woody odors, weaken chemical odor. 2-Ethyl-3,5-dimethylpyrazine (OAV 4.71) was confirmed as the aroma-active compound of WRT with roasted odor by aroma recombination experiment. In addition, strong roasted, floral and moderate woody odors were perceived as the outline of 'rock flavor' in WRT aroma. These results provide theoretical basis for processing and quality control of WRT" |
| Keywords: | *Food Handling Gas Chromatography-Mass Spectrometry Humans Odorants/*analysis Taste Tea/*chemistry Volatile Organic Compounds/*analysis Odor activity value (OAV) Odor profile Rock flavor Sensory evaluation Tea processing Wuyi rock tea; |
| Notes: | "MedlineGuo, Xiangyang Ho, Chi-Tang Wan, Xiaochun Zhu, Hui Liu, Qiong Wen, Zhen eng England 2020/10/11 Food Chem. 2021 Mar 30; 341(Pt 1):128230. doi: 10.1016/j.foodchem.2020.128230. Epub 2020 Sep 30" |
