Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha

文献类型： 外文期刊

第一作者： Zhang, Yazhao

作者： Zhang, Yazhao;Wu, Xiaotong;Qu, Fengfeng;Qian, Wenjun;Zhang, Xinfu;Hu, Jianhui;Shi, Yali;Qi, Dandan

作者机构：

关键词： Matcha; Seaweed-like aroma; Volatile components; Aroma recombination and omission; Tea steeping

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 204 卷

页码：

收录情况： SCI

摘要： The distinctive seaweed-like aroma is a typical flavor characteristic of high-grade Shandong matcha. To obtain a sample of strong seaweed aroma extracted from matcha, high-grade Shandong matcha made from fresh leaves of Camellia sinensis cv. Zhongcha 108 was steeped at 70 degrees C with a 1:6 tea to water ratio. A total of 11 volatile components that contribute significantly to the aroma of Shandong matcha were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME-GC/MS) and gas chromatography mass spectrometry combined with olfaction (GC-O-MS). These volatile components include dimethyl sulfide (DMS), alpha-Ionone, hexanal, benzaldehyde, (E)-beta-ionone, (E, E)-2,4-heptadienal, (Z)-2-penten-1-ol, 1-penten-3-ol, beta-cyclocitral, 3-methyl butanal, Nonanal. Further aroma recombination and omission experiments reveal that DMS (P < 0.001), alpha-ionone (P < 0.001), hexanal (0.001 < P < 0.01), benzaldehyde (0.001 < P < 0.01), and (E)-beta-ionone (0.01 < P < 0.05) are key contributors to the seaweed fragrance, with DMS and alpha-Ionone being the main aroma components. This study identified the key aroma compounds of seaweed-like in Shandong matcha, explored the synergistic and antagonistic effects between these aroma components, and provided a theoretical basis for the quality control and scientific brewing of Shandong matcha.

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