Wang Cong-Ming, Tan Xiao-Qin, Du Xiao, Hu Jia-Jing, Li Xin-Yi, Yan Li-Shu, Zhang Xiang, Nie Cong-Ning, Chen Liu-Yi, Du Feng, Zhao Yue-Ling, Bian Jin-Lin, Li Pin-Wu
Sichuan Agricultural University Chengdu China.
YiBin Vocational and Technical College Yibin China.
Food Sci Nutr. 2024 Jun 17;12(9):6367-6378. doi: 10.1002/fsn3.4249. eCollection 2024 Sep.
As an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of comprehensive research on the impact of roasting on BGT aroma. This research provides a detailed analysis of the changes in aroma perception and compounds during the low-temperature roasting process (105°C, 90 minutes) of BGT. First, the changes in aroma perception were studied using quantitative descriptive analysis (QDA). The aroma perception of BGT transformed from fresh to chestnut like. Next, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis was conducted to characterize the volatile compounds during roasting. A total of 313 volatile compounds were identified, among which 72 showed significant differences. Compounds such as linalool, benzyl alcohol, ionone, and ethyl salicylate (floral aroma) and 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-acetylpyrrole, and 3-furfural (caramel-like aroma) were confirmed to be involved in the formation of the chestnut-like aroma during roasting process. In addition, representative aroma compounds with different characteristics were selected based on monomolecular olfactory results to simulate sensory-level aroma interactions. The results showed that fresh and tender aromas exhibited mutual enhancement at low concentrations, while sweet and chestnut-like aromas showed mutual enhancement at all concentrations.
作为提升武夷岩茶香气的重要工序，烘焙已逐渐应用于芽头绿茶（BGT）的加工过程。然而，目前对于烘焙对BGT香气影响的研究尚不全面。本研究详细分析了BGT在低温烘焙过程（105°C，90分钟）中香气感知和香气成分的变化。首先，采用定量描述分析（QDA）研究香气感知的变化。BGT的香气感知从清新转变为类似栗子香。接下来，进行顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析以表征烘焙过程中的挥发性化合物。共鉴定出313种挥发性化合物，其中72种表现出显著差异。芳樟醇、苯甲醇、紫罗兰酮和水杨酸乙酯（花香）以及2,6-二甲基吡嗪、2,3-二甲基吡嗪、2-乙酰基吡咯和3-糠醛（焦糖样香气）等化合物被证实参与了烘焙过程中类似栗子香的形成。此外，基于单分子嗅觉结果选择具有不同特征的代表性香气化合物来模拟感官层面的香气相互作用。结果表明，清新和鲜嫩香气在低浓度下表现出相互增强作用，而甜味和类似栗子香的香气在所有浓度下均表现出相互增强作用。
