Contribution of tea stems to large-leaf yellow tea aroma.
Food Chem
; 460(Pt 1): 140472, 2024 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-39032306
ABSTRACT
Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a distinctive rice crust-like aroma. Tea stems may contribute differently to the aroma of LYT than leaves. This study aimed to clarify the specific contribution of stems to LYT. The volatile compounds in different components of LYT were extracted and analyzed using a combination of headspace solid-phase microextraction and stir bar sorptive extraction coupled with gas chromatography-olfactory-mass spectrometry. The results revealed high concentrations of compounds with roasty attributes in stems such as 2-ethyl-3,5-dimethylpyrazine (OAV 153-208) and 2-ethyl-3,6-dimethylpyrazine (OAV 111-140). Aroma recombination and addition experiments confirmed that the roasty aroma provided by stems plays a pivotal role in the formation of the distinctive flavor of LYT. This study offers novel insights into the contribution of stems to the aroma of LYT, which can be used for processing and quality enhancement of roasted tea.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Chá
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Caules de Planta
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Folhas de Planta
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Camellia sinensis
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Compostos Orgânicos Voláteis
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Cromatografia Gasosa-Espectrometria de Massas
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Odorantes
Idioma:
En
Revista:
Food Chem
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Food chem
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Food chemistry
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China