Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

文献类型： 外文期刊

第一作者： Wang, Huajie

作者： Wang, Huajie;Hua, Jinjie;Jiang, Yongwen;Yang, Yanqin;Wang, Jinjin;Yuan, Haibo

作者机构：

关键词： Electromagnetic roller-hot air-steam triple fixation; Infrared-assisted headspace coupled to solid-phase microextraction; Gas chromatography-tandem mass spectrometry (GC-MS); Multiple experiment viewer (MEV); Partial least-squares discriminant analysis (PLS-DA); Odor activity value (OAV)

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 136 卷

页码：

收录情况： SCI

摘要： Fixation is the key process to ensure green tea quality; however, the effect of various fixation methods on the formation of green tea with a chestnut-like aroma and the evolution of key volatile compounds has not been assessed to date. In this study, we compared four types of fixation methods for green tea: roller-hot air-steam, roller-hot air, roller-steam, and single roller. Infrared-assisted headspace solid-phase microextraction and gas chromatography-tandem dual mass spectrometry technology were used to detect the volatile compounds of green tea samples during processing. Partial least-squares discriminant analysis (PLS-DA), multiple experiment viewer (MEV), odor activity value (OAV), and least-significant difference analyzes were then applied to clarify the best fixation method for forming a chestnut-like aroma and associated compounds, and to explore the change law of key volatile compounds using different green tea fixation processes. One hundred and eighty-four volatile compounds were detected in the processed samples, with roller-hot air fixation found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste, based on sensory evaluation. The PLS-DA model clearly distinguished the four kinds of fixation samples and obtained 32 differential volatile compounds. Combining OAVs with screening by MEV analysis, 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, linalool, cedrol, 3-methyl-butanal, trans-beta-ionone, and t-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. The evolution of these six differential volatile compounds throughout the tea-making process confirmed that rolling-hot air coupling treatment is most conducive to produce a chestnut-like aroma, which is beneficial to form and transform 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, 3-methyl-butanal, and tau-cadinol with baking aromas and fruity substances. These results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea with a chestnut-like aroma.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序