Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

被引：66

作者：

Hao, Zhilong ^{[1
,2
]}

Feng, Jiao ^{[1
]}

Chen, Qianlian ^{[1
]}

Lin, Hongzheng ^{[1
]}

Zhou, Xiaohong ^{[3
]}

Zhuang, Jiayun ^{[1
]}

Wang, Jinyuan ^{[1
]}

Tan, Yanping ^{[1
]}

Sun, Zhilin ^{[1
]}

Wang, Yanfei ^{[3
]}

Yu, Bugui ^{[4
]}

机构：

[1] Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Fujian, Peoples R China

[2] Univ Fujian Prov, Key Lab Tea Sci, Fuzhou 350002, Fujian, Peoples R China

[3] Zhejiang A&F Univ, State Key Lab Subtrop Silviculture, Hangzhou 311300, Zhejiang, Peoples R China

[4] Zhenghe Ruiming Tea Co LTD, Zhenghe 353600, Fujian, Peoples R China

来源：

FOOD CHEMISTRY-X | 2023年 / 18卷

关键词：

Milk-flavored; White tea; Camellia sinensis; Volatile components; Withering; Shoumei; BLACK TEA;

D O I：

10.1016/j.fochx.2023.100710

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microextraction (HS-SPME)-gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) and chemometrics to explore the key volatiles making milk-flavored white tea taste milky. Sixty-seven volatiles were identified, with 7 volatiles (OAV > 1 and VIP > 1) were characterized as the typical aromas. Green and light fruity scent volatiles, such as methyl salicylate, benzyl alcohol, and phenylethyl alcohol, were richer in TFs than MFs. Strong fruity and cheese aromas, such as dihydro-5-pentyl-2(3H)-furanone, 2-pentyl-furan, (E)-6,10-dimethyl-5,9-undecadien-2-one, and hexanal, were more abundant in MFs than TFs. Dihydro-5-pentyl-2(3H)-furanone, recognized as coconut and creamy aroma, should be the essential volatile for milky flavor. Also, (E)-6,10-dimethyl-5,9-undecadien-2-one and 2-pentyl-furan may contribute to the milk scent formation.

引用

页数：10

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