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Food Chem

Title:		Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale
Author(s):		Zhang H; Wang J; Zhang D; Zeng L; Liu Y; Zhu W; Lei G; Huang Y;
Address:		"Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China. Tea Research Institute of Agricultural and Rural Bureau, Chibi City 437300, Hubei Province, China. Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China. Electronic address: youyi@mail.hzau.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20200924
Issue:
Page Number:		128175 -
DOI:		10.1016/j.foodchem.2020.128175
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an industrial scale. The results showed that most of volatiles increased during pile-fermentation of QZT and weakened during aging storage, but some new volatiles were produced through aging storage. Hexanal, (E)-2-hexenal, (E)-2-decenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, heptanal, (E)-2-octenal, (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, ionone, 2-heptanone, 3-ethyl-4-methyl-1H-pyrrole-2,5-dione, (R,S)-5-ethyl-6-methyl-3-hepten-2-one, cis-5-ethenyltetrahydro-5-trimethyl-2-furanmethanol, and linalool generated by pile-fermentation should be the basic volatiles of aged fragrance in QZT, and 4-(2,4,4-trimethyl-cyclohexa-1,5-dienyl)-but-3-en-2-one, 6-methyl-5-heptene-2-one, safranal, guaiene, trans-2-(2-propynyloxy)-cyclohexanol, nonanal, and 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone formed during aging storage should be the transformed volatiles of aged fragrance in QZT, which together constitute the characteristic components of aged fragrance. Notably, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, 6-methyl-5-heptene-2-one, and safranal were selected as the key volatiles of QZT. These results contribute to understand better the formation of agedfragrance in dark tea"
Keywords:		"Cluster Analysis Discriminant Analysis Fermentation Food Storage Gas Chromatography-Mass Spectrometry Least-Squares Analysis Solid Phase Microextraction Teas, Herbal/*analysis Time Factors Volatile Organic Compounds/*analysis/isolation & purification Aged;"
Notes:		"MedlineZhang, Huan Wang, Jiajia Zhang, Dandan Zeng, Li Liu, Yanan Zhu, Wen Lei, Gaixiang Huang, Youyi eng England 2020/10/25 Food Chem. 2021 Apr 16; 342:128175. doi: 10.1016/j.foodchem.2020.128175. Epub 2020 Sep 24"