| Title: | Effect of thermal process on the key aroma components of green tea with chestnut-like aroma |
| Author(s): | Qu FF; Li XH; Wang PQ; Han YH; Wu Y; Hu JH; Zhang XF; |
| Address: | "College of Horticulture, Qingdao Agricultural University, Qingdao, PR China. College of Agriculture, Tennessee State University, Nashville, TN, USA" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea. RESULTS: The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, d-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, l-alpha-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea. CONCLUSION: The drying process played a vital important role in the formation of chestnut-like aroma of green tea. (c) 2022 Society of Chemical Industry" |
| Keywords: | Odorants/analysis Tea/chemistry *Volatile Organic Compounds/chemistry Gas Chromatography-Mass Spectrometry *Camellia sinensis/chemistry Maillard reaction chestnut-like aroma drying green tea; |
| Notes: | "MedlineQu, Feng-Feng Li, Xiao-Han Wang, Pei-Qiang Han, Ya-Hui Wu, Ying Hu, Jian-Hui Zhang, Xin-Fu eng 21-1-4-ny-26-nsh/Qingdao Science and Technology Development Plant Project/ LSCG2022000017/The Project of Laoshan District Tea Innovation Group/ 2021KJ103/The Youth Innovation and Science Technology Support Program/ 663/1120095/Talents Start-up Funds of Qingdao Agricultural University/ 32002091/Natural Science Foundation of China/ England 2022/09/03 J Sci Food Agric. 2023 Jan 30; 103(2):657-665. doi: 10.1002/jsfa.12177. Epub 2022 Sep 1" |
