数字农科院2.0

Influence Of Fixation Methods On The Chestnut-Like Aroma Of Green Tea And Dynamics Of Key Aroma Substances

文献类型： 外文期刊

作者： Wang, HJ; Hua, JJ; Jiang, YW; Yang, YQ; Wang, JJ; Yuan, HB

作者机构：

关键词： Electromagnetic Roller-Hot Air-Steam Triple Fixation; Infrared-Assisted Headspace Coupled To Solid-Phase Microextraction; Gas Chromatography-Tandem Mass Spectrometry (Gc-Ms); Multiple Experiment Viewer (Mev); Partial Least-Squares Discriminant Analysis (Pls-Da); Odor Activity Value (Oav)

期刊名称： FOOD RESEARCH INTERNATIONAL

ISSN： 0963-9969

年卷期： 2020 年 136 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Fixation is the key process to ensure green tea quality;; however, the effect of various fixation methods on the formation of green tea with a chestnut-like aroma and the evolution of key volatile compounds has not been assessed to date. In this study, we compared four types of fixation methods for green tea: roller-hot air-steam, roller-hot air, roller-steam, and single roller. Infrared-assisted headspace solid-phase microextraction and gas chromatography-tandem dual mass spectrometry technology were used to detect the volatile compounds of green tea samples during processing. Partial least-squares discriminant analysis (PLS-DA), multiple experiment viewer (MEV), odor activity value (OAV), and least-significant difference analyzes were then applied to clarify the best fixation method for forming a chestnut-like aroma and associated compounds, and to explore the change law of key volatile compounds using different green tea fixation processes. One hundred and eighty-four volatile compounds were detected in the processed samples, with roller-hot air fixation found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste, based on sensory evaluation. The PLS-DA model clearly distinguished the four kinds of fixation samples and obtained 32 differential volatile compounds. Combining OAVs with screening by MEV analysis, 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, linalool, cedrol, 3-methyl-butanal, trans-beta-ionone, and t-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. The evolution of these six differential volatile compounds throughout the tea-making process confirmed that rolling-hot air coupling treatment is most conducive to produce a chestnut-like aroma, which is beneficial to form and transform 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, 3-methyl-butanal, and tau-cadinol with baking aromas and fruity substances. These results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea with a chestnut-like aroma.

分类号：

  • 相关文献

[1]Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments. Xiaojing Sheng,Yingnan Lin,Jianmin Cao,Yang Ning,Xueli Pang,Jihong Wu,Fanyu Kong. 2021

[2]Coupled Multidimensional Gc And Odor A.ctivity Value Calculation To I dentify Off-Odors In Thermally Processed Muskmelon Juice. Pang, XL, Zhang, YZ, Qiu, J, Cao, JM, Sun, YQ, Li, HH, Kong, FY. 2019

[3]Comparison Of Potent Odorants In Raw And Ripened Pu-Erh Tea Infusions Based On Odor Activity Value Calculation And Multivariate Analysis: Understanding The Role Of Pile Fermentation. Pang, XL, Yu, WS, Cao, CD, Yuan, XX, Qiu, J, Kong, FY, Wu, JH. 2019

作者其他论文 更多>>