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Heliyon

Title:		"Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences)"
Author(s):		Hong L; Wang Y; Zhang Q; Wang Y; Chen M; Li M; Huang Y; Wu Z; Ye J; Wang H;
Address:		"College of Life Science, Longyan University, Longyan, 364012, China. College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. College of Tea and Food, Wuyi University, Wuyishan, 354300, China"
Journal Title:		Heliyon
Year:		2023
Volume:		20230325
Issue:		4
Page Number:		e14855 -
DOI:		10.1016/j.heliyon.2023.e14855
ISSN/ISBN:		2405-8440 (Print) 2405-8440 (Electronic) 2405-8440 (Linking)
Abstract:		"Benshan tea is a kind of oolong tea, and Benshan (Camellia sinensis) tea tree originates from Anxi County of Fujian Province in China, which is a national tea tree breed. Tea processing is the key to the formation of its odor characteristics. It is extremely important to step by step analyze effects of tea processing on aroma intensity and the formation of odor characteristics for optimizing tea processing process and improving tea quality. The results of this study showed that processing resulted in a significant increase in the content of volatile compounds in tea leaves, i.e., from 25.213 mug/kg to 111.223 mug/kg, in which the volatile compounds were mainly terpenoids. Secondly, the analysis found that 20 kinds of key compounds constituted to odor characteristics of Benshan tea leaves, among which geraniol, trans-beta-ionone, gerol, citronellol, benzeneacetaldehyde, and trans-nerolidol were the most key six. Floral and fruity aromas, especially floral aroma, mainly formed odor characteristics of Benshan tea after processing, while floral aroma mainly came from the contribution of geraniol, which was the foremost compound in the formation of floral aroma of Benshan tea"
Keywords:		Aroma intensity Odor characteristics Oolong tea Volatile compound;
Notes:		"PubMed-not-MEDLINEHong, Lei Wang, Yuhua Zhang, Qi Wang, Yuchao Chen, Mengmei Li, Mingzhe Huang, Yixiang Wu, Zeyan Ye, Jianghua Wang, Haibin eng England 2023/04/08 Heliyon. 2023 Mar 25; 9(4):e14855. doi: 10.1016/j.heliyon.2023.e14855. eCollection 2023 Apr"