文献类型： 外文期刊
第一作者： Gao, Ying
作者： Gao, Ying;Wang, Jie-Qiong;Chen, Jian-Xin;Wang, Fang;Chen, Gen-Sheng;Yin, Jun-Feng;Xu, Yong-Quan;Wang, Jie-Qiong
作者机构：
关键词： green tea infusion; aroma deterioration; ferrous ion; catechins; hydrogen peroxide
期刊名称：MOLECULES （ 影响因子：4.412； 五年影响因子：4.588 ）
ISSN：
年卷期： 2021 年 26 卷 14 期
页码：
收录情况： SCI
摘要： Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.
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