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Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness.
Food Chem. 2022 Sep 15; 388:132969.FC

Abstract

Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fresh tea leaves and corresponding baked green teas with five levels of tenderness of two representative cultivars were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry. cis-Linalool oxide (furanoid) and methyl salicylate exhibited significantly increasing trends as samples of all series matured. The content of most chiral odorants was significantly high in the mature samples, and significant content variations of all enantiomers during baked green tea processing could be observed with different trends according to their precursors. In particular, the enantiomeric ratios of most chiral odorants were less influenced by the picking tenderness and processing, while drying (limonene), spreading and fixation (α-terpineol), and spreading (dihydroactinidiolide) influenced the chiral distribution of the aforementioned odorants.

Authors+Show Affiliations

Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: zhuy_scu@tricaas.com.Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: linzhi@caas.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35447588

Citation

Shao, Chen-Yang, et al. "Aromatic Profiles and Enantiomeric Distributions of Chiral Odorants in Baked Green Teas With Different Picking Tenderness." Food Chemistry, vol. 388, 2022, p. 132969.
Shao CY, Zhang Y, Lv HP, et al. Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness. Food Chem. 2022;388:132969.
Shao, C. Y., Zhang, Y., Lv, H. P., Zhang, Z. F., Zeng, J. M., Peng, Q. H., Zhu, Y., & Lin, Z. (2022). Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness. Food Chemistry, 388, 132969. https://doi.org/10.1016/j.foodchem.2022.132969
Shao CY, et al. Aromatic Profiles and Enantiomeric Distributions of Chiral Odorants in Baked Green Teas With Different Picking Tenderness. Food Chem. 2022 Sep 15;388:132969. PubMed PMID: 35447588.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness. AU - Shao,Chen-Yang, AU - Zhang,Yue, AU - Lv,Hai-Peng, AU - Zhang,Zhi-Fang, AU - Zeng,Jian-Ming, AU - Peng,Qun-Hua, AU - Zhu,Yin, AU - Lin,Zhi, Y1 - 2022/04/12/ PY - 2022/01/12/received PY - 2022/04/07/revised PY - 2022/04/10/accepted PY - 2022/4/22/pubmed PY - 2022/5/18/medline PY - 2022/4/21/entrez KW - Aromatic profiles KW - Baked green tea KW - Chiral odorants KW - Picking tenderness KW - Tea processing SP - 132969 EP - 132969 JF - Food chemistry JO - Food Chem VL - 388 N2 - Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fresh tea leaves and corresponding baked green teas with five levels of tenderness of two representative cultivars were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry. cis-Linalool oxide (furanoid) and methyl salicylate exhibited significantly increasing trends as samples of all series matured. The content of most chiral odorants was significantly high in the mature samples, and significant content variations of all enantiomers during baked green tea processing could be observed with different trends according to their precursors. In particular, the enantiomeric ratios of most chiral odorants were less influenced by the picking tenderness and processing, while drying (limonene), spreading and fixation (α-terpineol), and spreading (dihydroactinidiolide) influenced the chiral distribution of the aforementioned odorants. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35447588/Aromatic_profiles_and_enantiomeric_distributions_of_chiral_odorants_in_baked_green_teas_with_different_picking_tenderness_ DB - PRIME DP - Unbound Medicine ER -