Black tea aroma formation during the fermentation period

文献类型： 外文期刊

第一作者： Chen, Qincao

作者： Chen, Qincao;Liu, Yafang;Liu, Yang;Teng, Jie;Zhu, Yin;Dong, Chunwang;Lin, Zhi

作者机构：

关键词： Black tea; Aroma; Volatile compound; Fermentation; Aroma precursor; GCxGC-TOFMS

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 374 卷

页码：

收录情况： SCI

摘要： The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period.

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