Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing

被引：14

作者：

Jiang, Guangxian ^{[1
]}

Xue, Rong ^{[1
]}

Xiang, Jun ^{[2
]}

Wang, Yufei ^{[1
]}

Liu, Bin ^{[1
]}

Yuan, Yuan ^{[1
]}

Pu, Qian ^{[1
]}

Fang, Xin ^{[1
]}

Hu, Xingming ^{[3
]}

Liu, Xiaoying ^{[4
]}

Huang, Youyi ^{[1
]}

机构：

[1] Huazhong Agr Univ, Tea Sci Dept Coll Hort & Forestry, Natl Key Lab Germplasm Innovat & Utilizat Hort Cro, Wuhan 430070, Peoples R China

[2] Enshi Tujia & Miao Autonomous Prefecture Acad Agr, Enshi 445000, Hubei, Peoples R China

[3] Agr & Rural Bur Enshi Tujia & Miao Autonomous Pref, Enshi 445000, Hubei, Peoples R China

[4] Enshi City Huazhishan Ecol Agr Co Ltd Enshi Tujia, Enshi 445000, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 458卷

关键词：

Steamed green tea; Aroma characteristic; Key odorants; Aroma wheel; Formation pathways; KEY ODORANTS; GREEN; IDENTIFICATION;

D O I：

10.1016/j.foodchem.2024.140145

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Although Enshi Yulu tea (ESYL) possesses a distinctive fragrance, there is a scarcity of studies focusing on its primary volatiles or aroma genesis. This study aims to elucidate the dynamics in the profiles of aromas and volatiles through aroma profiling analysis and headspace solid-phase microextraction/gas chromatography-mass spectrometry. A total of 10 aroma attributes and 128 volatiles were identified in ESYL, with geraniol and linalool exhibiting the highest levels, and alcohols constituting the predominant proportion. Besides, a relative odor activity value (ROAV) based molecular aroma wheel was constructed, revealing 12 key odorants with ROAVs >1, wherein linalool, beta-ionone, and nonanal ranked highest. Notably, steaming and final drying emerged as critical steps for ESYL aroma development, while the non-enzymatic degradation of fatty acids likely contributed to the formation of its fresh aroma. These findings significantly enhance our comprehension of ESYL aroma formation.

引用

页数：9

共 37 条

[31] Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing [J].