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Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
J Sci Food Agric. 2016 Oct; 96(13):4492-8.JS

Abstract

BACKGROUND

Biluochun is a typical non-fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma.

RESULTS

The volatile components were extracted at different manufacturing process steps of Biluochun green tea using fully automated headspace solid-phase microextraction (HS-SPME) and further characterised by gas chromatography-mass spectrometry (GC-MS). Among 67 volatile components collected, the fractions of linalool oxides, β-ionone, phenylacetaldehyde, aldehydes, ketones, and nitrogen compounds were increased while alcohols and hydrocarbons declined during the manufacturing process. The aroma compounds decreased the most during the drying steps.

CONCLUSION

We identified a number of significantly changed components that can be used as markers and quality control during the producing process of Biluochun. The drying step played a major role in the aroma formation of green tea products and should be the most important step for quality control. © 2016 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China.

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China. Kunming Grain & Oil and Feed Product Quality Inspection Center, Yunnan, 650118, People's Republic of China.

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China.

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China.

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China.

Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, 650500, People's Republic of China.

Pub Type(s)

Comparative Study

Journal Article

Language

eng

PubMed ID

26858163

Citation

Wang, Chen, et al. "Study of Aroma Formation and Transformation During the Manufacturing Process of Biluochun Green Tea in Yunnan Province By HS-SPME and GC-MS." Journal of the Science of Food and Agriculture, vol. 96, no. 13, 2016, pp. 4492-8.

Wang C, Lv S, Wu Y, et al. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS. J Sci Food Agric. 2016;96(13):4492-8.

Wang, C., Lv, S., Wu, Y., Lian, M., Gao, X., & Meng, Q. (2016). Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS. Journal of the Science of Food and Agriculture, 96(13), 4492-8. https://doi.org/10.1002/jsfa.7663

Wang C, et al. Study of Aroma Formation and Transformation During the Manufacturing Process of Biluochun Green Tea in Yunnan Province By HS-SPME and GC-MS. J Sci Food Agric. 2016;96(13):4492-8. PubMed PMID: 26858163.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS. AU - Wang,Chen, AU - Lv,Shidong, AU - Wu,Yuanshuang, AU - Lian,Ming, AU - Gao,Xuemei, AU - Meng,Qingxiong, Y1 - 2016/03/03/ PY - 2015/01/10/received PY - 2015/07/31/revised PY - 2016/02/02/accepted PY - 2016/2/10/entrez PY - 2016/2/10/pubmed PY - 2017/5/24/medline KW - Biluochun green tea KW - GC-MS KW - HS-SPME KW - manufacturing process KW - volatile components SP - 4492 EP - 8 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 13 N2 - BACKGROUND: Biluochun is a typical non-fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma. RESULTS: The volatile components were extracted at different manufacturing process steps of Biluochun green tea using fully automated headspace solid-phase microextraction (HS-SPME) and further characterised by gas chromatography-mass spectrometry (GC-MS). Among 67 volatile components collected, the fractions of linalool oxides, β-ionone, phenylacetaldehyde, aldehydes, ketones, and nitrogen compounds were increased while alcohols and hydrocarbons declined during the manufacturing process. The aroma compounds decreased the most during the drying steps. CONCLUSION: We identified a number of significantly changed components that can be used as markers and quality control during the producing process of Biluochun. The drying step played a major role in the aroma formation of green tea products and should be the most important step for quality control. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/26858163/Study_of_aroma_formation_and_transformation_during_the_manufacturing_process_of_Biluochun_green_tea_in_Yunnan_Province_by_HS_SPME_and_GC_MS_ DB - PRIME DP - Unbound Medicine ER -