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Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

ABSTRACT: Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during processing, predominantly during the rolling stage. A total of 59 typical volatile compounds were identified through GC-IMS, whereas 106 volatile components were recognized via GC-MS throughout the entire manufacturing process. Among them, 14 volatile compounds, such as linalool, β-ionone, dimethyl sulfide, and 1-octen-3-ol, stood out as characteristic components responsible for SFABT with relative odor activity values exceeding one. This study serves as an invaluable theoretical platform for strategic controllable processing of superior-quality black tea.

SUBMITTER: Yang Y

PROVIDER: S-EPMC10930892 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature

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Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

Yang Yanqin Y Wang Qiwei Q Xie Jialing J Deng Yuliang Y Zhu Jiayi J Xie Zhongwen Z Yuan Haibo H Jiang Yongwen Y

Foods (Basel, Switzerland) 20240228 5

Aroma is an indispensable factor that substantially impacts the quality assessment of black tea. This study aims to uncover the dynamic alterations in the sweet and floral aroma black tea (SFABT) throughout various manufacturing stages using a comprehensive analytical approach integrating gas chromatography electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). Notable alterations in volatile components were discerned during proc ...[more]

PMID: 38472841

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Project description:Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samples from various processing stages of FBT, and to make a comparative assessment with conventional strip-like Congou black tea (SBT). Additionally, a proteomic analysis was conducted on fresh leaves, withered leaves, and frozen-thawed leaves. Significant changes were observed in the aroma components and proteins during the processing. The results of the multivariate and odour activity value analysis demonstrated that the principal aroma components present during the processing of FBT were linalool, (E)-2-hexen-1-al, methyl salicylate, geraniol, hexanal, benzeneacetaldehyde, (Z)-3-hexenyl butyrate, dimethyl sulphide, 2-methylbutanal, 2-ethylfuran, nonanal, nonanol, 3-methylbutanal, (Z)-3-hexen-1-ol, 2-pentylfuran, linalool oxide I, and β-myrcene. Freezing-thawing and final roasting are the key processing steps for forming the aroma quality of FBT. The final roasting yielded a considerable quantity of pyrazines and pyrroles, resulting in a high-fried aroma, but caused a significant reduction in linalool, geraniol, β-myrcene, and esters, which led to a loss of floral and fruity aromas. The freezing-thawing treatment resulted in an accelerated loss of aroma substances, accompanied by a decrease in the expression level of lipoxygenase and 2-C-methyl-D-erythritol 2,4-cyclodiphosphate synthase. The formation of aroma substances in the linoleic acid metabolic pathway and terpenoid metabolic process was hindered, which had a negative impact on tea aroma. This study elucidates the causes of unsatisfactory aroma quality in tea products made from frozen tea leaves, providing theoretical support for the utilisation of frostbitten tea leaves, and helps us to understand the mechanism of aroma formation in black tea.

Dataset Information

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

Publications

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing.

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