He Youyue, Li Jianjie, Mei Huiling, Zhuang Jing, Zhao Zhen, Jeyaraj Anburaj, Wang Yuhua, Chen Xuan, Li Xinghui, Liu Zhonghua
International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China.
International Institute of Tea Industry Innovation for "the Belt and Road", Nanjing Agricultural University, Nanjing 210095, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Food Res Int. 2023 Jun;168:112759. doi: 10.1016/j.foodres.2023.112759. Epub 2023 Mar 27.
Spreading is an indispensable process in the aroma formation of green tea. The application of exogenous red-light spreading in tea processing has been verified to significantly improve the aroma of green tea, and endow tea with freshness, sweet flavor, and mellow taste. However, there were no previous studies investigating the effects of spreading with different red-light intensities on the aroma components of green tea. The aim of the present study was to evaluate the effect of the relationship between the aroma component and spreading with different red-light intensities (300 μmol∙m∙s, 150 μmol∙m∙s and 75 μmol∙m∙s). As a result, a total of ninety-one volatile components were identified in this study. The orthogonal partial least squares discriminant analysis (OPLS-DA) model clearly distinguished the volatile components of green tea between different red-light intensities and obtained thirty-three differential volatile compounds. Combined with odor activity value (OAV > 1) analysis revealed that eleven volatile components were the key volatile compounds of green tea under different light conditions. Among them, 3-methyl-butanal, (E)-nerolidol, and linalool were the sources of chestnut-like aroma in green tea and were significantly accumulated under medium (MRL) and low intensity (LRL) red light. The results of the present study provided a theoretical basis that could guide green tea processing with red-light intensities to increase the aroma quality components of green tea.
摊青是绿茶香气形成过程中不可或缺的环节。茶加工过程中外源红光摊青的应用已被证实能显著提升绿茶香气，并赋予茶叶清新、甜香和醇厚的口感。然而，此前尚无研究探讨不同红光强度摊青对绿茶香气成分的影响。本研究旨在评估不同红光强度（300 μmol∙m∙s、150 μmol∙m∙s和75 μmol∙m∙s）摊青与香气成分之间的关系及其效果。结果表明，本研究共鉴定出91种挥发性成分。正交偏最小二乘法判别分析（OPLS-DA）模型清晰地区分了不同红光强度下绿茶的挥发性成分，并获得了33种差异挥发性化合物。结合气味活性值（OAV > 1）分析表明，11种挥发性成分是不同光照条件下绿茶的关键挥发性化合物。其中，3-甲基丁醛、（E）-橙花叔醇和芳樟醇是绿茶中类似栗子香气的来源，在中强度（MRL）和低强度（LRL）红光下显著积累。本研究结果为指导采用不同红光强度进行绿茶加工以增加绿茶香气品质成分提供了理论依据。
