Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea

被引:99
作者
Guo, Xiangyang [1 ,2 ]
Ho, Chi-Tang [2 ,3 ]
Schwab, Wilfried [2 ,4 ]
Song, Chuankui [1 ,2 ]
Wan, Xiaochun [1 ,2 ]
机构
[1] Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang Ave W, Hefei 230036, Anhui, Peoples R China
[2] Anhui Agr Univ, Int Joint Lab Tea Chem & Hlth Effects, 130 Changjiang Ave W, Hefei 230036, Anhui, Peoples R China
[3] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
[4] Tech Univ Munich, Biotechnol Nat Prod, Liesel Beckmann Str 1, D-85354 Freising Weihenstephan, Germany
关键词
Large-leaf yellow tea; Volatile compounds; Tea aroma formation; Theanine; Model thermal reaction; Strecker degradation; SOLID-PHASE MICROEXTRACTION; CHROMATOGRAPHY-MASS SPECTROMETRY; OOLONG TEA; PU-ERH; BLACK TEA; GREEN TEA; EXTRACTION; FLAVOR; LEAVES; DISCRIMINATION;
D O I
10.1016/j.foodchem.2018.12.066
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for analysis of tea body notes, tea infusion and dry tea aroma, respectively. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, respectively. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. L-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the L-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into L-theanine on aroma formation, although the detailed formation mechanism remains largely unknown.
引用
收藏
页码:73 / 82
页数:10
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