| Title: | Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage |
| Author(s): | Tao M; Guo W; Zhang W; Liu Z; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography-olfactometry-mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 aroma volatiles with a flavor dilution (FD) value >/=16 were quantitated. In odor activity value (OAV) analysis, the two samples had nearly the same key aroma volatiles; (Z)-methyl epijasmonate was the exception. Dimethyl sulfide, 3-methylbutanal, 2-methylpropanal, and linalool had especially high OAVs. Except for beta-damascenone, volatiles with OAVs > 1 had higher concentrations in FKBT, which revealed that most key aroma compounds were lost during storage. Sweet, malty, floral, and green/grassy aromas corresponded directly to certain compounds. Lastly, the addition test indicated that the addition of several key aroma volatiles decreasing during storage could enhance the freshness of KBT aroma, which may be a potential to control the aroma style of KBT or other teas in industry" |
| Keywords: | Gc-o-ms Keemun black tea aroma volatile storage; |
| Notes: | "PubMed-not-MEDLINETao, Meng Guo, Wenli Zhang, Wenjun Liu, Zhengquan eng 2017YFD0400800/the National Key Research and Development Program of China/ none/Modern Agriculture Tea Industry System of Anhui/ 2021YFD1601103/the National Key Research and Development Program of China/ Switzerland 2022/03/11 Foods. 2022 Feb 22; 11(5):628. doi: 10.3390/foods11050628" |
