College of Horticulture, Qingdao Agricultural University, Qingdao, PR China.
College of Agriculture, Tennessee State University, Nashville, TN, USA.
J Sci Food Agric. 2023 Jan 30;103(2):657-665. doi: 10.1002/jsfa.12177. Epub 2022 Sep 1.
Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea.
The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, d-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, l-α-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea.
The drying process played a vital important role in the formation of chestnut-like aroma of green tea. © 2022 Society of Chemical Industry.
板栗香是中国绿茶的独特品质之一，已成为影响消费者决策的重要因素。然而，绿茶加工过程中板栗香的化学形成机制仍不清楚。本研究分析了鲜叶、杀青叶、初烘叶和绿茶中产生板栗香的关键成分及其前体的动态变化。
热加工对茶叶中的挥发性成分有重要影响，导致醇类和酯类显著减少，酮类、酸类、酚类和含硫化合物显著增加。此外，鉴定出 31 种挥发性物质为绿茶板栗香的关键气味物质，包括二甲基硫、甲基异丁烯基酮、2-甲基丁醛、2,4-二甲基苯乙烯、柠檬烯、甲基 2-甲基戊酸酯、芳樟醇、癸醛、长叶烯、苯乙醇、l-α-萜品醇、茉莉酮等。这些气味物质大多数仅在干燥阶段形成。此外，还发现异亮氨酸、茶氨酸、蛋氨酸和葡萄糖参与了绿茶板栗香的形成。
干燥过程对绿茶板栗香的形成起着至关重要的作用。© 2022 英国化学学会。
