Tea aroma formation from six model manufacturing processes

Food Chemistry
Zhihui FengXiaogen Yang

Abstract

Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive analysis by gas chromatography mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 µg/g, while green tea has the lowest concentration of 20 µg/g. Significantly affected by these processes, tea aroma molecules are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.

Citations

Aug 14, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Hui NiFeng Chen
Sep 25, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Chen-Yu QianChao-Chan Li
Dec 30, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Qin-Cao ChenZhi Lin
May 26, 2021·Journal of the Science of Food and Agriculture·Zhidong LvChengwen Shen
Aug 14, 2021·Critical Reviews in Food Science and Nutrition·José Fernando Rinaldi de AlvarengaJarlei Fiamoncini
Aug 24, 2021·International Journal of Food Science·Supriyadi SupriyadiRachmad Gunadi
Sep 9, 2021·Journal of Food Science·Yuhang JiangWenxiong Lin
Dec 18, 2021·Journal of the Science of Food and Agriculture·Xuejin ChenNaixing Ye

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