Zhou Qiaoyi, Liang Dongxia, Ling Caijin, Gao Liyang, Ling Zhi
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization Tea Research Institute, Guangdong Academy of Agricultural Sciences Guangzhou Guangdong China.
Pingyuan Yuanshan Lake Agricultural Development Co., Ltd. Meizhou Guangdong China.
Food Sci Nutr. 2024 Aug 15;12(10):7913-7923. doi: 10.1002/fsn3.4374. eCollection 2024 Oct.
black tea (CER tea) is a novel blend tea infusion combining tea and CER. Due to its potential health benefits and unique flavor, it has gained popularity among consumers. Nevertheless, the aroma characteristics and key odorants of it remain to be distinguished and cognized. The HS-SPME and GC/MS techniques were employed to analyze the alterations in volatile constituents throughout the critical stages of CER tea production. A total of 200 chemical compounds exhibited notable disparities during the processing procedures. Among them, terpenes and esters were the most abundant compounds in CER tea, which might be the key material basis for the aroma quality of CER tea. It is worth noting that 124 metabolites were significantly increased in the kneading stage and drying stage, including benzeneacet aldehyde, trans-nerolidol, and D-limonene, with contained floral and fruity odors, which might be closely related to the aroma of CER tea. Monoterpenes might be important contributors to the aroma of CER tea. This study provided a theoretical basis for the quality improvement of CER tea.
红茶（CER茶）是一种将茶与CER混合的新型调配茶浸液。因其潜在的健康益处和独特风味，在消费者中颇受欢迎。然而，其香气特征和关键气味成分仍有待区分和认知。采用顶空固相微萃取（HS-SPME）和气相色谱/质谱（GC/MS）技术分析了CER茶生产关键阶段挥发性成分的变化。在加工过程中，共有200种化合物表现出显著差异。其中，萜类和酯类是CER茶中含量最丰富的化合物，可能是CER茶香气品质的关键物质基础。值得注意的是，在揉捻阶段和干燥阶段，有124种代谢产物显著增加，包括苯乙醛、反式橙花叔醇和D-柠檬烯，它们带有花香和果香气味，这可能与CER茶的香气密切相关。单萜类可能是CER茶香气的重要贡献成分。本研究为CER茶品质提升提供了理论依据。
