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Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.
Food Res Int. 2020 10; 136:109479.FR

Abstract

Fixation is the key process to ensure green tea quality; however, the effect of various fixation methods on the formation of green tea with a chestnut-like aroma and the evolution of key volatile compounds has not been assessed to date. In this study, we compared four types of fixation methods for green tea: roller-hot air-steam, roller-hot air, roller-steam, and single roller. Infrared-assisted headspace solid-phase microextraction and gas chromatography-tandem dual mass spectrometry technology were used to detect the volatile compounds of green tea samples during processing. Partial least-squares discriminant analysis (PLS-DA), multiple experiment viewer (MEV), odor activity value (OAV), and least-significant difference analyzes were then applied to clarify the best fixation method for forming a chestnut-like aroma and associated compounds, and to explore the change law of key volatile compounds using different green tea fixation processes. One hundred and eighty-four volatile compounds were detected in the processed samples, with roller-hot air fixation found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste, based on sensory evaluation. The PLS-DA model clearly distinguished the four kinds of fixation samples and obtained 32 differential volatile compounds. Combining OAVs with screening by MEV analysis, 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, linalool, cedrol, 3-methyl-butanal, trans-β-ionone, and τ-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. The evolution of these six differential volatile compounds throughout the tea-making process confirmed that rolling-hot air coupling treatment is most conducive to produce a chestnut-like aroma, which is beneficial to form and transform 2,6,10,10-tetramethyl-1-oxaspiro[4.5] dec-6-ene, 3-methyl-butanal, and τ-cadinol with baking aromas and fruity substances. These results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea with a chestnut-like aroma.

Authors+Show Affiliations

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China. Electronic address: jiangyw@tricaas.com.Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China. Electronic address: 192168092@tricaas.com.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

32846562

Citation

Wang, Huajie, et al. "Influence of Fixation Methods On the Chestnut-like Aroma of Green Tea and Dynamics of Key Aroma Substances." Food Research International (Ottawa, Ont.), vol. 136, 2020, p. 109479.
Wang H, Hua J, Jiang Y, et al. Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances. Food Res Int. 2020;136:109479.
Wang, H., Hua, J., Jiang, Y., Yang, Y., Wang, J., & Yuan, H. (2020). Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances. Food Research International (Ottawa, Ont.), 136, 109479. https://doi.org/10.1016/j.foodres.2020.109479
Wang H, et al. Influence of Fixation Methods On the Chestnut-like Aroma of Green Tea and Dynamics of Key Aroma Substances. Food Res Int. 2020;136:109479. PubMed PMID: 32846562.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances. AU - Wang,Huajie, AU - Hua,Jinjie, AU - Jiang,Yongwen, AU - Yang,Yanqin, AU - Wang,Jinjin, AU - Yuan,Haibo, Y1 - 2020/06/25/ PY - 2020/04/07/received PY - 2020/06/17/revised PY - 2020/06/23/accepted PY - 2020/8/28/entrez PY - 2020/8/28/pubmed PY - 2021/5/15/medline KW - Electromagnetic roller-hot air–steam triple fixation KW - Gas chromatography-tandem mass spectrometry (GC–MS) KW - Infrared-assisted headspace coupled to solid-phase microextraction KW - Multiple experiment viewer (MEV) KW - Odor activity value (OAV) KW - Partial least-squares discriminant analysis (PLS-DA) SP - 109479 EP - 109479 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 136 N2 - Fixation is the key process to ensure green tea quality; however, the effect of various fixation methods on the formation of green tea with a chestnut-like aroma and the evolution of key volatile compounds has not been assessed to date. In this study, we compared four types of fixation methods for green tea: roller-hot air-steam, roller-hot air, roller-steam, and single roller. Infrared-assisted headspace solid-phase microextraction and gas chromatography-tandem dual mass spectrometry technology were used to detect the volatile compounds of green tea samples during processing. Partial least-squares discriminant analysis (PLS-DA), multiple experiment viewer (MEV), odor activity value (OAV), and least-significant difference analyzes were then applied to clarify the best fixation method for forming a chestnut-like aroma and associated compounds, and to explore the change law of key volatile compounds using different green tea fixation processes. One hundred and eighty-four volatile compounds were detected in the processed samples, with roller-hot air fixation found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste, based on sensory evaluation. The PLS-DA model clearly distinguished the four kinds of fixation samples and obtained 32 differential volatile compounds. Combining OAVs with screening by MEV analysis, 2,6,10,10-tetramethyl-1-oxaspiro [4.5] dec-6-ene, linalool, cedrol, 3-methyl-butanal, trans-β-ionone, and τ-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. The evolution of these six differential volatile compounds throughout the tea-making process confirmed that rolling-hot air coupling treatment is most conducive to produce a chestnut-like aroma, which is beneficial to form and transform 2,6,10,10-tetramethyl-1-oxaspiro[4.5] dec-6-ene, 3-methyl-butanal, and τ-cadinol with baking aromas and fruity substances. These results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea with a chestnut-like aroma. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/32846562/Influence_of_fixation_methods_on_the_chestnut_like_aroma_of_green_tea_and_dynamics_of_key_aroma_substances_ DB - PRIME DP - Unbound Medicine ER -