文献类型： 外文期刊

作者： Sun, Litao ¹ ; Dong, Xue ² ; Ren, Yonglin ² ; Agarwal, Manjree ² ; Ren, Alexander ² ; Ding, Zhaotang ¹ ;

作者机构： 1.Qingdao Agr Univ, Tea Res Inst, Qingdao 266109, Peoples R China

2.Murdoch Univ, Coll Sci Hlth Engn & Educ, 90 South St, Perth, WA 6150, Australia

3.Jiangsu Acad Agr Sci, Inst Agr Resources & Environm, 50 Zhongling St, Nanjing 210014, Peoples R China

关键词： green tea; tea aroma; real-time aroma; tea brewing; HS-SPME; DI-SPME; VOCs

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 5 期

页码：

收录情况： SCI

摘要： Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.