| Title: | Formation of aroma characteristics driven by volatile components during long-term storage of An tea |
| Author(s): | Shen S; Wu H; Li T; Sun H; Wang Y; Ning J; |
| Address: | "Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China. Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China. Electronic address: wangyj@ahau.edu.cn. Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China. Electronic address: ningjm1998009@163.com" |
| DOI: | 10.1016/j.foodchem.2023.135487 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC-MS and SPE-GC-MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %-61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea" |
| Keywords: | *Odorants/analysis Gas Chromatography-Mass Spectrometry/methods Tea *Volatile Organic Compounds/analysis Olfactometry/methods An tea Aroma Dark tea Stale Storage time Woody; |
| Notes: | "MedlineShen, Shanshan Wu, Huiting Li, Tiehan Sun, Haoran Wang, Yujie Ning, Jingming eng England 2023/01/21 Food Chem. 2023 Jun 15; 411:135487. doi: 10.1016/j.foodchem.2023.135487. Epub 2023 Jan 16" |
