Wei Yuming, Yin Xuchao, Wu Huiting, Zhao Mengjie, Huang Junlan, Zhang Jixin, Li Tiehan, Ning Jingming
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
Food Chem. 2022 Sep 15;388:132982. doi: 10.1016/j.foodchem.2022.132982. Epub 2022 Apr 15.
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor-taste interactions.
夏绿茶（SGT）因苦味和涩味较重而风味欠佳。本研究旨在通过黄化工艺改善夏绿茶的风味。结果表明，经过黄化工艺后，夏绿茶的甜度和总体可接受性提高，没食子酰化儿茶素和黄酮醇糖苷的含量分别降低了30.2%和27.4%，夏绿茶的苦味和涩味也有所降低。黄化导致一些产生青草、花香和果香的香气化合物浓度降低，如（Z）-3-己烯-1-醇、1-己醇、戊醛、庚醛和1-辛醇。相反，具有蘑菇香和甜香的1-辛烯-3-醇、苯乙醛和β-紫罗兰酮的浓度增加。同时，添加选定的香气化合物（1-辛烯-3-醇、苯乙醛和β-紫罗兰酮）增强了夏绿茶的甜度和鲜味，表明黄化工艺通过气味-味道相互作用改善了夏绿茶的风味。
