Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS

文献类型： 外文期刊

第一作者： Ma, Jinqing

作者： Ma, Jinqing;Wang, Yujie;Li, Junyao;Zhang, Jixin;Wei, Yuming;Yan, Yaxing;Wang, Hongping;Pan, Yue;Xiong, Zhichao;Deng, Wei-Wei;Wang, Rangjian

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关键词： Black tea; Volatile compounds; HP-SPME/GC-MS; SAFE/GC-MS; Drying

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 198 卷

页码：

收录情况： SCI

摘要： Drying plays a key role in the formation of the final aroma of black tea. However, the contribution to its aroma remains unclear. Herein, headspace solid-phase microextraction (HP-SPME) and solvent-assisted flavor evaporation (SAFE) coupled with GC-MS were used to detect the volatiles of tea samples (before or after drying) from three cultivars. We found that the drying step caused increase in sweet and fruity aromas and decrease in mintlike and green aromas. 89 Differential volatiles were identified with variable importance in projection (VIP) over 1. Furthermore, 25 decreased aroma-active volatiles were obtained with relative odor activity values (rOAVs) over 1, showing that green, flowery, fruity, sweet, and mint-like decreased significantly by 62.27%, 64.88%, 67.56%, 58.26%, and 69.72% after drying step. (Z)-3-Hexen-1-ol (rOAV = 36.93), linalool (rOAV = 301.56) and methyl salicylate (rOAV = 5.50) were the odorants for the green, flowery, fruity, and mint-like odor. Moreover, other 3 increased aroma-active volatiles showed that flowery, fruity, and sweet volatiles increased significantly after drying step. beta-Damascenone (rOAV = 43.49) was the main odorant for fruity and sweet aroma. The 28 differential volatiles were associated with carotenoid degradation, lipid degradation, and glycoside hydrolysis. This study reveals the contribution of drying to the aroma formation of black tea.

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