| Title: | The appearance of volatile aromas in Tieguanyin tea with different elevations |
| Author(s): | Jiang Y; Boorboori MR; Xu Y; Lin W; |
| Address: | "Agricultural College, Fujian Agriculture and Forestry University, Fuzhou, P.R. China. College of Life Sciences, Fujian Agricultural and Forestry University, Fuzhou, P.R. China. Key Laboratory of Ministry of Education for Crop Genetics/Breeding and Integrative Utilization, Fujian Agriculture and Forestry University, Fuzhou, P.R. China. Key Laboratory of Fujian Province for Agroecological Process and Safety Monitoring, Fujian Agriculture and Forestry University, Fuzhou, P.R. China. Anxi College of Tea Sciences, Fujian Agricultural and Forestry University, Fuzhou, P.R. China. Jinshan College, Fujian Agricultural and Forestry University, Fuzhou, P.R. China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Chinese people have consistentlypreferred high mountain tea because specific flavors are memorable for them, and also, people have traditionally considered this type of tea to be good for health. Tieguanyin is one of the famous traditional Chinese tea that has ever-changing aromas. To illustrate the various characteristics in volatile fragment compounds from Tieguanyin tea, fresh tea leaves collected from different elevations (450, 650, and 900 m) were detected using GC-MS by solid-liquid extraction. The results showed that volatile aromatic compounds, such as benzyl alcohol, phenyl ethanol, and acetophenone, were the most abundant in tea leaves located with high elevation. Meanwhile, 1-hexanol, 1-nananol, and nanoic acid, as a type of aliphatic aroma, were more prevalent in low-elevation tea orchards. Catechols and alkaloids are largely cumulated in low- and high-elevation tea leaves, respectively. Our findings also showed that elemene was widely consisted of high-elevation tea metabolites. It provided practicality for the preparation of tea manufacturing in major Tieguanyin tea-producing regions" |
| Keywords: | *Camellia sinensis/chemistry Consumer Behavior Gas Chromatography-Mass Spectrometry Geography Odorants/analysis *Plant Leaves/chemistry Tea/chemistry *Volatile Organic Compounds/analysis different elevation distribution mountain tea volatiles; |
| Notes: | "MedlineJiang, Yuhang Boorboori, Mohammad Reza Xu, Yina Lin, Wenxiong eng 2021/09/09 J Food Sci. 2021 Oct; 86(10):4405-4416. doi: 10.1111/1750-3841.15898. Epub 2021 Sep 8" |
