RT Journal Article
T1 How anaerobic treatment is controlling the volatile components and key odorants of purple-colored leaf tea
A1 Yang, Gaozhong
A1 Zhou, Mengxue
A1 Shi, Jiang
A1 Peng, Qunhua
A1 Lin, Zhi
A1 Lv, Haipeng
A1 Simal Gándara, Jesús
K1 3309 Tecnología de Los Alimentos
K1 2302.90 Bioquímica de Alimentos
AB Special purple-colored leaf tea products rich in γ-aminobutyric acid (GABA) have recently gained popularity. Although anaerobic treatment could effectively increase the GABA content in tea products, it also imparted an unknown unpleasant aroma. This study aimed to elucidate the dynamic effects of anaerobic treatment on volatile components during the purple-colored leaf tea processing and reveal the key aroma-active components. A total of 112 volatile components were identified, and it was found that anaerobic treatment could facilitate the accumulation of 2-heptanol, (E)− 2-hexenal, ethyl salicylate, phenylethyl alcohol, and (E,E)− 2,4-decadienal, but inhibited the formation of (Z)− 3-hexenyl acetate and methyl jasmonate. Moreover, 17 potent odorants including (E)-β-ionone, linalool, hexanal, 2-heptanol, (Z)− 3-nonen-1-ol, and (E,E)− 2,4-decadienal were distinguished as the key odorants of purple-colored leaf tea products rich in GABA based on gas chromatography–olfactometry and odor activity value analysis. These results provide new insights into the effect of anaerobic treatment on tea volatile metabolites.
PB Journal of Food Composition and Analysis
SN 08891575
YR 2023
FD 2023-09
LK http://hdl.handle.net/11093/6361
UL http://hdl.handle.net/11093/6361
LA eng
NO Journal of Food Composition and Analysis, 122, 105451 (2023)
NO Universidade de Vigo/CISUG
DS Investigo
RD 20-sep-2024