Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea

被引：29
|
作者：
Fang, Xin [1 ]
Xu, Wencan [1 ]
Jiang, Guangxian [1 ]
Sui, Mengyuan [1 ]
Xiao, Jingyi [1 ]
Ning, Yaoyao [1 ]
Niaz, Rida [1 ]
Wu, Dewen [2 ]
Feng, Xiaoguang [3 ]
Chen, Junhai [4 ]
Huang, Youyi [1 ]
Lei, Gaixiang [3 ]
机构：
[1] Huazhong Agr Univ, Coll Hort & Forestry Sci, Natl Key Lab Germplasm Innovat & Utilizat Hort Cro, Wuhan 430070, Peoples R China
[2] Hubei Dongzhuang Tea Ind Co Ltd, Chibi 437300, Peoples R China
[3] Acad Chibi Qingzhuan Tea, Chibi 437300, Peoples R China
[4] Hubei Dongzhuang Tea Co Ltd, Chibi 437300, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 439卷
关键词：
Qingzhuan tea (QZT); Volatile organic components (VOCs); Headspace solid phase microextraction (HS-SPME); Aroma formation; PU-ERH TEA; SOLID-PHASE MICROEXTRACTION; CHROMATOGRAPHY-MASS SPECTROMETRY; VOLATILE COMPOUNDS;
D O I：
10.1016/j.foodchem.2023.137810
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Aroma is one of the most outstanding quality characteristics of Qingzhuan tea (QZT), but its formation is still unclear. Thus, the volatile organic compounds (VOCs) during the whole processing of QZT were investigated by headspace solid-phase microextraction/gas chromatography-mass spectrometry. Based on 144 identified VOCs, the results showed that de-enzyming, sun-drying, and piling fermentation were the key processes of QZT aroma formation. Furtherly, 42 differential VOCs (VIP > 1.0 and p < 0.05) and 16 key VOCs (rOAV > 1.0 and/or ROAV > 1.0) were screened. Especially, sulcatone and beta-ionone (rOAV > 100 and ROAV > 10) were considered the most important contributors to the aroma of QZT. The metabolisms of key VOCs were mainly involved in oxidative degradation of fatty acids, degradation of carotenoids, and methylation of gallic acid. This study could help to more comprehensively understand the aroma formation in QZT processing at an industrial scale.
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页数：8
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