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Food Chem

Title:		Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process
Author(s):		Wei Y; Yin X; Wu H; Zhao M; Huang J; Zhang J; Li T; Ning J;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China. Electronic address: ningjm1998009@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220415
Issue:
Page Number:		132982 -
DOI:		10.1016/j.foodchem.2022.132982
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and beta-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and beta-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor-taste interactions"
Keywords:		Acetaldehyde Astringents Benzene *Camellia sinensis Odorants/analysis Taste Tea *Volatile Organic Compounds/analysis Flavor Nonvolatile compounds Odor-taste interaction Summer green tea Volatile compounds Yellowing process;
Notes:		"MedlineWei, Yuming Yin, Xuchao Wu, Huiting Zhao, Mengjie Huang, Junlan Zhang, Jixin Li, Tiehan Ning, Jingming eng England 2022/04/22 Food Chem. 2022 Sep 15; 388:132982. doi: 10.1016/j.foodchem.2022.132982. Epub 2022 Apr 15"