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Food Chem

Title:		Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
Author(s):		Huang W; Fang S; Wang J; Zhuo C; Luo Y; Yu Y; Li L; Wang Y; Deng WW; Ning J;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Guizhou Tea Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China. Zhejiang Anji Songming White Tea Co, Huzhou 313300, China. Zhejiang Anji Luo Ming Tea Co, Huzhou 313300, China. Zhejiang Anji Yuanfeng Tea Machinery Co, Huzhou 313300, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address: ningjm1998009@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220623
Issue:
Page Number:		133549 -
DOI:		10.1016/j.foodchem.2022.133549
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography-mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography-olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, (Z)-4-heptenal, 1-octen-3-ol, (E)-beta-ionone, 3-methylbutanal, linalool, beta-damascenone, (E, E)-2,4-decadienal, methional, (E, E)-2,4-nonadienal, and (E)-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm-air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments"
Keywords:		*Camellia sinensis/chemistry Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Olfactometry/methods Tea/chemistry *Volatile Organic Compounds/analysis Aroma Gc-o Keemun black tea Withering method;
Notes:		"MedlineHuang, Wenjing Fang, Shimao Wang, Jing Zhuo, Chao Luo, Yonghua Yu, Yilei Li, Luqing Wang, Yujie Deng, Wei-Wei Ning, Jingming eng England 2022/07/02 Food Chem. 2022 Nov 30; 395:133549. doi: 10.1016/j.foodchem.2022.133549. Epub 2022 Jun 23"