Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

文献类型： 外文期刊

第一作者： Shi, Yali

作者： Shi, Yali;Zhu, Yin;Ma, Wanjun;Lin, Zhi;Lv, Haipeng;Shi, Yali;Ma, Wanjun

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关键词： Pan-fried green tea; Volatile compounds; Key odorants; Processing technology; Formation pathways

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.269； 五年影响因子：6.288 ）

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年卷期： 2022 年 5 卷

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收录情况： SCI

摘要： Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatographyolfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 mu g/kg) was the most abundant volatile component in PGT, followed by trans-beta-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that beta-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products.

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