Mei Sifan, Cao Yanyan, Zhang Gang, Zhou Su, Wang Yi, Gong Shuying, Chu Qiang, Chen Ping
Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
Department of Food Science, Zhejiang University, Hangzhou 310058, China.
Plants (Basel). 2022 Mar 20;11(6):823. doi: 10.3390/plants11060823.
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography-mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes-these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas.
烘焙被广泛用于提升红茶香气，且研究主要聚焦于特定烘焙条件下的香气或化学物质。目前迫切需要了解香气物质与特性之间的反馈关系。因此，建立了一个将感官评价系统（SES）与气相色谱-质谱联用仪（GC-MS）相结合的相互反馈平台（SES/MS）。基于该平台，我们发现90℃烘焙4小时或5小时能够保持主要香气属性并增加特征香气属性，这些被认为是云南工夫红茶的最佳烘焙条件。同时，鉴定出47种挥发性物质，其中吡咯和苯甲醛具有焦糖香气，2-呋喃甲醇和α-松油醇具有烘焙香气。本研究揭示了香气增强过程中香气轮廓和化合物的动态变化，并为关注茶叶品质与香气属性关系的研究人员提供了一个可选模板。
