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Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC-MS.
Zhang, Suwan; Sun, Lingli; Wen, Shuai; Chen, Ruohong; Sun, Shili; Lai, Xingfei; Li, Qiuhua; Zhang, Zhenbiao; Lai, Zhaoxiang; Li, Zhigang; Li, Qian; Chen, Zhongzheng; Cao, Junxi.
Afiliação
  • Zhang S; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Sun L; College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
  • Wen S; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Chen R; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Sun S; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Lai X; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Li Q; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Zhang Z; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Lai Z; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Li Z; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Li Q; Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
  • Chen Z; Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
  • Cao J; College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China.
Food Chem X ; 20: 100991, 2023 Dec 30.
Article em En | MEDLINE | ID: mdl-38144858
ABSTRACT
The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC-MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A total of 109 volatile components were identified. During storage, 36 metabolites mainly with floral and fruity aromas decreased significantly, while 18 volatile components with spicy, sour, and woody aromas increased significantly. Linalool and beta-ionone mainly contributed to sweet and floral aromas of freshly-processed and aged black tea, respectively. Isovaleric acid and hexanoic acid mainly caused sour odor of aged black tea. The monoterpene biosynthesis and secondary metabolic biosynthesis pathways might be key metabolic pathways leading to changes in the relative content of metabolites during storage of black tea. Our study provides theoretical support for fully understanding the changes in the aroma quality of black tea during storage.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda