文献类型： 外文期刊
作者： Tu, Zheng 1 ; Li, Sixu 1 ; Tao, Meng 1 ; He, Weizhong 3 ; Shu, Zaifa 3 ; Wang, Shanshan 1 ; Liu, Zhengquan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Zhejiang, Peoples R China
2.Zhejiang A&F Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China
3.Lishui Inst Agr & Forestry Sci, Lishui 323400, Zhejiang, Peoples R China
关键词： Green tea; Shaking and piling; Volatile compound; ROAV; Aroma improvement
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 201 卷
页码：
收录情况： SCI
摘要： Aroma plays a crucial role in the quality of pure green tea beverage. However, there are limited methods to improve their aroma. In this study, green tea produced using shaking and piling process (SPGT) demonstrated a notable improvement in aromatic intensity, particularly in floral, fruity, and sweet notes. A total of 58 volatile compounds were detected, with SPGT exhibiting the highest concentration of aroma compounds among the tested green teas. Eight key aroma compounds were selected based on a relative odor activity value (ROAV) greater than 1 in SPGT: dimethyl sulfide (71.14, cooked corn-like), 2-methylbutanal (3.17, cereal), octanal (1.31, fruity), linalool (5.25, floral), nonanal (5.00, floral), (E)-2-nonenal (2.81, cucumber), decanal (22.90, fruity), and beta-ionone (60.51, floral). The concentration of aroma compounds, especially for floral and fruity key volatile compounds significantly increased during the shaking and piling process (p < 0.05), and their formation pathways help explained these changes. Our results provided a new theoretical foundation and practical guidelines for producing the high-aroma green tea.
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