HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

文献类型： 外文期刊

第一作者： Zhang, Wenji

作者： Zhang, Wenji;Cao, Junxi;Li, Zhigang;Li, Qiuhua;Lai, Xingfei;Sun, Lingli;Chen, Ruohong;Wen, Shuai;Sun, Shili;Lai, Zhaoxiang

作者机构：

关键词： Camellia sinensis; Dark tea; Pile fermentation; Aromatic components

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 357 卷

页码：

收录情况： SCI

摘要： Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HSSPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pilefermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. beta-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.

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