Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

文献类型： 外文期刊

第一作者： Zeng, Lanting

作者： Zeng, Lanting;Zhou, Ying;Fu, Xiumin;Mei, Xin;Cheng, Sihua;Gui, Jiadong;Yang, Ziyin;Zeng, Lanting;Zhou, Ying;Fu, Xiumin;Mei, Xin;Cheng, Sihua;Gui, Jiadong;Yang, Ziyin;Zeng, Lanting;Cheng, Sihua;Gui, Jiadong;Yang, Ziyin;Dong, Fang;Tang, Jinchi;Tang, Jinchi;Ma, Shengzhou

作者机构：

关键词： Amino acid;Aroma;Camellia sinensis;Stem;Tea;Volatile

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2017 年 237 卷

页码：

收录情况： SCI

摘要： The raw materials used to make oolong tea (Camellia sinensis) are a combination of leaf and stem. Oolong tea made from leaf and stem is thought to have a more aromatic smell than leaf-only tea. However, there is no available evidence to support the viewpoint. In this study, sensory evaluation and detailed characterization of emitted and internal volatiles (not readily emitted, but stored in samples) of dry oolong teas and infusions indicated that the presence of stem did not significantly improve the total aroma characteristics. During the enzyme-active processes, volatile monoterpenes and theanine were accumulated more abundantly in stem than in leaf, while jasmine lactone, indole, and trans-nerolidol were lower in stem than in leaf. Tissue-specific aroma-related gene expression and availability of precursors of aroma compounds resulted in different aroma distributions in leaf and stem. This study presents the first determination of the contribution of stem to oolong tea aroma. (C) 2017 Elsevier Ltd. All rights reserved.

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