The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-08-23 DOI:10.1002/jsfa.13823

Mengyuan Sui, Lili Wang, Rong Xue, Jun Xiang, Yufei Wang, Yuan Yuan, Qian Pu, Xin Fang, Bin Liu, Xingming Hu, Xiaoying Liu, Youyi Huang

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Abstract

BACKGROUND

Enshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry.

RESULTS

A total of 134 volatiles were identified. Among these, 31 differential volatiles [P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein β-ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants.

CONCLUSION

The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry.

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从龙井 43 号鲜叶到工业化生产的恩施玉露成品茶的香气形成。

背景：恩施玉露是中国最具代表性的蒸青绿茶，但其在加工过程中的香气形成尚不清楚。因此，采用顶空固相微萃取-气相色谱-质谱联用技术研究了恩施玉露茶在整个工业加工过程中的挥发性物质：结果：共鉴定出 134 种挥发物。结果：共鉴定出 134 种挥发物，其中，31 种差异挥发物[P 1]和 25 种关键挥发物[相对气味活性值（rOAV）和/或每种 rOAV 与最大 rOAV 之比（ROAV）> 1.0]被筛选出来，其中，β-酮和壬醛是最关键的气味物质。此外，感官评价结合挥发性物质的多元统计分析，确定了铺展、固定、第一次干燥和第二次干燥是影响 ESYL 香气质量的关键加工步骤。此外，不饱和脂肪酸的氧化降解、单萜烯的合成和类胡萝卜素的降解是形成主要气味物质的主要代谢途径：该研究全面揭示了 ESYL 工业加工过程中的挥发性特征，促进了我们对蒸青绿茶香气形成的理解。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.