Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing

文献类型： 外文期刊

第一作者： Yang, Yanqin

作者： Yang, Yanqin;Xie, Jialing;Wang, Qiwei;Wang, Lilei;Jiang, Yongwen;Yuan, Haibo;Shang, Yan

作者机构：

关键词： Green off -flavor; Black tea; GC; E -nose; GC-IMS; GC -MS; GC -O -MS

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic changes and formation pathways were indepth understood. Significant alterations in volatile metabolites were observed in the withering stage. A total of 14 key odorants were identified as contributors to GOF, including 2-methylpropanal, 3-methylbutanal, 1-hexanol, nonanal, (E, E)-2,4-heptadienal, benzaldehyde, linalool, (E, E)-3,5-octadiene-2-one, beta-cyclocitral, phenylacetaldehyde, (E, E)-2,4-nonadienal, methyl salicylate, geraniol, and beta-ionone. Among them, (E, E)-2,4heptadienal (OAV = 3913), characterized by fatty, green, and oily aromas, was considered to be the most important contributor causing GOF. Moreover, it was found that lipid degradation served as the primary metabolic pathway for GOF. This study provides a theoretical foundation for off-flavor control and quality improvement of black tea.

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