Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing.

ABSTRACT: Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid-methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatty acids were more abundant than saturated fatty acids in fresh leaves and decreased significantly during tea making. Relative to that in green tea, fatty acids showed larger variations in oolong tea,

SUBMITTER: Guo L 

PROVIDER: S-EPMC9180273 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature