Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness

文献类型： 外文期刊

第一作者： Zhu, Yin

作者： Zhu, Yin;Lin, Zhi;Shao, Chen-Yang;Zhang, Yue;Lv, Hai-Peng;Zhang, Zhi-Fang;Zeng, Jian-Ming;Peng, Qun-Hua;Shao, Chen-Yang

作者机构：

关键词： Aromatic profiles; Baked green tea; Chiral odorants; Tea processing; Picking tenderness

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 388 卷

页码：

收录情况： SCI

摘要： Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fresh tea leaves and corresponding baked green teas with five levels of tenderness of two representative cultivars were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry. cis-Linalool oxide (furanoid) and methyl salicylate exhibited significantly increasing trends as samples of all series matured. The content of most chiral odorants was significantly high in the mature samples, and significant content variations of all enantiomers during baked green tea processing could be observed with different trends according to their precursors. In particular, the enantiomeric ratios of most chiral odorants were less influenced by the picking tenderness and processing, while drying (limonene), spreading and fixation (alpha-terpineol), and spreading (dihydroactinidiolide) influenced the chiral distribution of the aforementioned odorants.

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