Characterization of the volatile components in the processing of Citri Exocarpium Rubrum black tea based on HS-SPME and GC/MS
文献类型： 外文期刊
作者： Zhou, Qiaoyi 1 ; Liang, Dongxia 1 ; Ling, Caijin 1 ; Gao, Liyang 1 ; Ling, Zhi 2 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Guangdong, Peoples R China
2.Pingyuan Yuanshan Lake Agr Dev Co Ltd, Meizhou, Guangdong, Peoples R China
关键词： black tea; Citri Exocarpium Rubrum; volatile components
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.5； 五年影响因子：4.2 ）
ISSN： 2048-7177
年卷期： 2024 年
页码：
收录情况： SCI
摘要： Citri Exocarpium Rubrum black tea (CER tea) is a novel blend tea infusion combining tea and CER. Due to its potential health benefits and unique flavor, it has gained popularity among consumers. Nevertheless, the aroma characteristics and key odorants of it remain to be distinguished and cognized. The HS-SPME and GC/MS techniques were employed to analyze the alterations in volatile constituents throughout the critical stages of CER tea production. A total of 200 chemical compounds exhibited notable disparities during the processing procedures. Among them, terpenes and esters were the most abundant compounds in CER tea, which might be the key material basis for the aroma quality of CER tea. It is worth noting that 124 metabolites were significantly increased in the kneading stage and drying stage, including benzeneacet aldehyde, trans-nerolidol, and D-limonene, with contained floral and fruity odors, which might be closely related to the aroma of CER tea. Monoterpenes might be important contributors to the aroma of CER tea. This study provided a theoretical basis for the quality improvement of CER tea.
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