Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process
文献类型： 外文期刊
第一作者： Yu, Jieyao
作者： Yu, Jieyao;Li, Jingzhe;Wang, Yijun;Ning, Jingming;Zhang, Liang;Wan, Xiaochun;Zhai, Xiaoting;Yu, Jieyao;Li, Jingzhe;Wang, Yijun;Ning, Jingming;Zhang, Liang;Wan, Xiaochun;Zhai, Xiaoting;Lin, Zhi;Zhu, Yin;Feng, Zhihui;Ni, Dejiang;Zeng, Shengchun;Zeng, Xuehong;Yu, Jieyao;Wan, Xiaochun;Zhai, Xiaoting
作者机构：
关键词： Lu'an Guapian green tea; Processing; Aroma quality; Aroma compounds; Spreading; Deep baking
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）
ISSN： 0963-9969
年卷期： 2024 年 188 卷
页码：
收录情况： SCI
摘要： As a kind of green tea with unique multiple baking processes, the flavor code of Lu'an Guapian (LAGP) has recently been revealed. To improve and stabilize the quality of LAGP, further insight into the dynamic changes in odorants during the whole processing is required. In this study, 50 odorants were identified in processing tea leaves, 14 of which were selected for absolute quantification to profile the effect of processes. The results showed that spreading is crucial for key aroma generation and accumulation, while these odorants undergo significant changes at the deep baking stage. By adjusting the conditions of the spreading and deep baking, it was found that low-temperature (4 degrees C) spreading for 6 h and low-temperature with long-time baking (final leaf temperature: 102 degrees C, 45 min) could improve the overall aroma quality. These results provide a new direction for enhancing the quality of LAGP green tea.
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