| Title: | Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness |
| Author(s): | Shao CY; Zhang Y; Lv HP; Zhang ZF; Zeng JM; Peng QH; Zhu Y; Lin Z; |
| Address: | "Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China. Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: zhuy_scu@tricaas.com. Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: linzhi@caas.cn" |
| DOI: | 10.1016/j.foodchem.2022.132969 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fresh tea leaves and corresponding baked green teas with five levels of tenderness of two representative cultivars were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry. cis-Linalool oxide (furanoid) and methyl salicylate exhibited significantly increasing trends as samples of all series matured. The content of most chiral odorants was significantly high in the mature samples, and significant content variations of all enantiomers during baked green tea processing could be observed with different trends according to their precursors. In particular, the enantiomeric ratios of most chiral odorants were less influenced by the picking tenderness and processing, while drying (limonene), spreading and fixation (alpha-terpineol), and spreading (dihydroactinidiolide) influenced the chiral distribution of the aforementioned odorants" |
| Keywords: | Gas Chromatography-Mass Spectrometry/methods *Odorants/analysis Stereoisomerism Tea/chemistry *Volatile Organic Compounds/analysis Aromatic profiles Baked green tea Chiral odorants Picking tenderness Tea processing; |
| Notes: | "MedlineShao, Chen-Yang Zhang, Yue Lv, Hai-Peng Zhang, Zhi-Fang Zeng, Jian-Ming Peng, Qun-Hua Zhu, Yin Lin, Zhi eng England 2022/04/22 Food Chem. 2022 Sep 15; 388:132969. doi: 10.1016/j.foodchem.2022.132969. Epub 2022 Apr 12" |
