The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree

被引：17

作者：

Qin, Muxue ^{[1
]}

Zhou, Jingtao ^{[1
]}

Luo, Qianqian ^{[1
]}

Zhu, Junyu ^{[1
]}

Yu, Zhi ^{[1
]}

Zhang, De ^{[1
]}

Ni, Dejiang ^{[1
]}

Chen, Yuqiong ^{[1
]}

机构：

[1] Huazhong Agr Univ, Natl Key Lab Germplasm Innovat & Utilizat Fruit &, Wuhan 430070, Hubei, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 439卷

基金：

中国国家自然科学基金;

关键词：

Steamed green tea; Withering; Key aroma components; Sensomics; Aroma quality; GAS CHROMATOGRAPHY-OLFACTOMETRY; IDENTIFICATION; ODORANTS;

D O I：

10.1016/j.foodchem.2023.138176

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Steamed green tea has a long history and unique aroma, but little is known about its key aroma components. In this study, 173 volatiles in steamed green tea were identified using solvent-assisted flavor evaporation and headspace-solid phase microextraction plus two chromatographic columns of different polarities. Aroma extract dilution analysis revealed 48 highly aroma-active compounds with flavor dilution factors 64-1024. Internal standards were used to calculate odorant active value (OAV), and 11 OAV > 1 key aroma compounds were determined. Omission test identified eight substances, including dimethyl sulfide, (E)-beta-ionone, cis-jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis-jasmone. Moreover, the water content of 62 % was suggested to be an appropriate withering degree during the processing of steamed green tea.

引用

页数：9