Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
文献类型： 外文期刊
作者： Liu, Pan -Pan 1 ; Feng, Lin 1 ; Xu, Yong-Quan 2 ; Zheng, Lin 1 ; Yin, Peng 3 ; Ye, Fei 1 ; Gui, An-Hui 1 ; Wang, Sheng-Peng 1 ; Wang, Xue-Ping 1 ; Teng, Jing 1 ; Xue, Jin-Jin 1 ; Gao, Shi-Wei 1 ; Zheng, Peng-Cheng 1 ;
作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Hubei Tea Engn & Technol Res Ctr, Key Lab Tea Resources Comprehens Utilizat,Minist A, Wuhan 430064, Hubei, Peoples R China
2.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China
3.Xinyang Agr & Forestry Univ, Henan Key Lab Tea Comprehens Utilizat South Henan, Xinyang 464000, Peoples R China
关键词： Green tea; Storage; Baking technology; Volatile components; Gas chromatography -olfactometry
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 174 卷
页码：
收录情况： SCI
摘要： Changes in key odorants and aroma profiles of three types of green tea during storage and after baking treatment were determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry/olfactometry, odor activity value (OAV) and orthogonal partial least-squares discriminant analysis. As the stale odor developed during storage, the content of aldehydes decreased, whereas the contents of ketones and heterocycles (furans, pyrroles, etc.) increased. Key odorants, including (E,E)-2,4-heptadienal, alpha-terpineol, (E,E)-2,4-nonadienal and (E,E)-2,4-decadienal, appeared to be mainly responsible for the stale odor. After baking treatment, the stale odor was significantly improved, the contents of aldehydes and heterocycles were significantly increased and the content of alcohols was significantly decreased. Of these, 2-pentylfuran, hexanal, nonanal and limonene, which increased after baking, contribute the green, fruity and roasted aromas of green tea, because of their high OAVs, aroma intensities and variable importance in projection values. This study has improved understanding of the chemical changes resulting in stale odor development in green tea during storage and improvements arising from baking treatment, as well as providing a theoretical basis for the improvement of storage conditions and green tea flavor.
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