Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process.
Food Chem
; 388: 132982, 2022 Sep 15.
Article
em En
| MEDLINE
| ID: mdl-35447593
ABSTRACT
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and ß-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and ß-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor-taste interactions.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Camellia sinensis
/
Compostos Orgânicos Voláteis
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
China