Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness.
Food Chem
; 388: 132969, 2022 Sep 15.
Article
em En
| MEDLINE
| ID: mdl-35447588
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.
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01-internacional
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MEDLINE
Assunto principal:
Compostos Orgânicos Voláteis
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Odorantes
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2022
Tipo de documento:
Article