Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC-MS
文献类型： 外文期刊
作者： Zhang, Suwan 1 ; Sun, Lingli 1 ; Wen, Shuai 1 ; Chen, Ruohong 1 ; Sun, Shili 1 ; Lai, Xingfei 1 ; Li, Qiuhua 1 ; Zhang, Zhenbiao 1 ; Lai, Zhaoxiang 1 ; Li, Zhigang 1 ; Li, Qian 3 ; Chen, Zhongzheng 2 ; Cao, Junxi 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
2.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Nutraceut & Funct Foods, 483 Wushan St, Guangzhou, Guangdong, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs,Key Lab Funct Foods, Guangzhou 510610, Peoples R China
4.Guangdong Acad Agr Sci, Tea Res Inst, Dafeng Rd 6, Guangzhou 510640, Peoples R China
关键词： Aroma quality; Black tea; Volatile metabolites; HS-SPME; GC-MS; rOAV
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 20 卷
页码：
收录情况： SCI
摘要： The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC-MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A total of 109 volatile components were identified. During storage, 36 metabolites mainly with floral and fruity aromas decreased significantly, while 18 volatile components with spicy, sour, and woody aromas increased significantly. Linalool and beta-ionone mainly contributed to sweet and floral aromas of freshly-processed and aged black tea, respectively. Isovaleric acid and hexanoic acid mainly caused sour odor of aged black tea. The monoterpene biosynthesis and secondary metabolic biosynthesis pathways might be key metabolic pathways leading to changes in the relative content of metabolites during storage of black tea. Our study provides theoretical support for fully understanding the changes in the aroma quality of black tea during storage.
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