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Food Chem X

Title:		Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
Author(s):		Ye J; Wang Y; Lin S; Hong L; Kang J; Chen Y; Li M; Jia Y; Jia X; Wu Z; Wang H;
Address:		"College of Tea and Food, Wuyi University, Wuyishan 354300, China. College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. College of Life Science, Longyan University, Longyan 364012, China"
Journal Title:		Food Chem X
Year:		2023
Volume:		20230227
Issue:
Page Number:		100616 -
DOI:		10.1016/j.fochx.2023.100616
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds in Shuixian tea increased significantly after processing, among which terpenoids and esters were the highest. There were 18 key compounds constituting the aroma characteristics of Shuixian tea, among which geraniol and nerol were the most important compounds, which contributed 96.28% to the aroma of Shuixian tea. The odor characteristics of Shuixian tea were mainly floral and fruity and the contribution of floral mainly came from geraniol, while fruity mainly came from nerol. Geraniol and nerol compounds increased rapidly after the withering process of tea leaves. This study provided an important reference for the improvement of processing technology and quality enhancement of Shuixian tea"
Keywords:		"(R)-Citronellol, PubChem CID: 101977 Aroma intensity Citral, PubChem CID: 638011 Geraniol, PubChem CID: 637566 Geranylacetone, PubChem CID: 1549778 Linalool, PubChem CID: 6549 Nerol, PubChem CID: 643820 Odor activity value Odor characteristics Tea Volatil;"
Notes:		"PubMed-not-MEDLINEYe, Jianghua Wang, Yuhua Lin, Shaoxiong Hong, Lei Kang, Jiaqian Chen, Yiling Li, Mingzhe Jia, Yun Jia, Xiaoli Wu, Zeyan Wang, Haibin eng Netherlands 2023/03/29 Food Chem X. 2023 Feb 27; 17:100616. doi: 10.1016/j.fochx.2023.100616. eCollection 2023 Mar 30"