Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography-Tandem Mass Spectrometry

被引：2

作者：

Tang, Jiahao ^{[1
,2
]}

Hu, Jiajing ^{[2
]}

Zhou, Xianxiu ^{[2
]}

Wang, Qiwei ^{[2
]}

Jiang, Yongwen ^{[2
]}

Yuan, Haibo ^{[2
]}

Wang, Yujie ^{[1
]}

Yang, Yanqin ^{[2
]}

机构：

[1] Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China

[2] Chinese Acad Agr Sci, Natl Key Lab Tea Plant Germplasm Innovat & Resourc, Tea Res Inst, Hangzhou 310008, Peoples R China

来源：

FOODS | 2025年 / 14卷 / 05期

关键词：

green tea; shaping technique; volatile metabolites; GC-E-Nose; GC-MS/MS;

D O I：

10.3390/foods14050816

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The shaping process is recognized as a crucial step in the manufacturing of green tea. However, its influence on aroma quality remains unclear. In this study, the effects of four shaping techniques, including flat green tea (FGT), straight green tea (SGT), phoenix green tea (PGT), and curled green tea (CGT), on the aroma quality and volatile metabolites of green tea were investigated by gas chromatography electronic nose (GC-E-Nose) and gas chromatography-tandem mass spectrometry (GC-MS/MS). The findings indicated that distinct shaping processes significantly influenced the development of the aroma quality and aroma components of green tea. The PGT processing facilitated the attainment of superior aroma quality of green tea. In total, 60 volatile components were identified by GC-MS/MS, with 54 of these compounds being consistently detected across four different shaping techniques. In particular, the PGT processing method was effective in yielding elevated levels of alcohols, esters and ketones. Moreover, 20 key odorants were screened out, with (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, phenylethyl alcohol, and benzeneacetaldehyde proven to be substantial contributors to the overall aromas of green tea under diverse shaping procedures. These key odorants were primarily derived from lipid degradation and the Maillard reaction. GC-E-Nose served as a significant adjunct to sensory evaluation, enabling the swift differentiation of green tea samples that have undergone various shaping processes. These findings offer both theoretical and technical perspectives that may guide the creation of innovative green tea products distinguished by their unique shapes.

引用

页数：16

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