| Title: | Black tea aroma formation during the fermentation period |
| Author(s): | Chen Q; Zhu Y; Liu Y; Liu Y; Dong C; Lin Z; Teng J; |
| Address: | "College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang, Jiangxi Province 330045, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China. Electronic address: zhuy_scu@tricaas.com. Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China. Electronic address: linzhi@caas.cn. College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang, Jiangxi Province 330045, China. Electronic address: tengjie33@163.com" |
| DOI: | 10.1016/j.foodchem.2021.131640 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period" |
| Keywords: | Fermentation Gas Chromatography-Mass Spectrometry *Odorants/analysis Tea *Volatile Organic Compounds/analysis Aroma Aroma precursor Black tea GCxGC-TOFMS Volatile compound; |
| Notes: | "MedlineChen, Qincao Zhu, Yin Liu, Yafang Liu, Yang Dong, Chunwang Lin, Zhi Teng, Jie eng England 2021/11/30 Food Chem. 2022 Apr 16; 374:131640. doi: 10.1016/j.foodchem.2021.131640. Epub 2021 Nov 19" |
