Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
文献类型： 外文期刊
第一作者： Yang, Yanqin
作者： Yang, Yanqin;Wang, Qiwei;Xie, Jialing;Deng, Yuliang;Zhu, Jiayi;Yuan, Haibo;Jiang, Yongwen;Xie, Zhongwen
作者机构： Chinese Acad Agr Sci, Tea Res Inst, Key Lab Biol Genet & Breeding Special Econ Anim &, Minist Agr & Rural Affairs, Hangzhou 310008, Peoples R China;Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Peoples R China
关键词： dynamic alterations; processing; GC-E-Nose; GC-IMS; GC-MS
期刊名称：FOODS （ 2022影响因子：5.2； 五年影响因子：5.5 ）
年卷期： 2024 年 13 卷 5 期
收录情况： SCI
摘要： Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during processing, predominantly during the rolling stage. A total of 59 typical volatile compounds were identified through GC-IMS, whereas 106 volatile components were recognized via GC-MS throughout the entire manufacturing process. Among them, 14 volatile compounds, such as linalool, beta-ionone, dimethyl sulfide, and 1-octen-3-ol, stood out as characteristic components responsible for SFABT with relative odor activity values exceeding one. This study serves as an invaluable theoretical platform for strategic controllable processing of superior-quality black tea.
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