Contribution of tea stems to large-leaf yellow tea aroma

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-07-15 DOI:10.1016/j.foodchem.2024.140472

Qiuyan Liu , Wenjing Huang , Caiyan Sheng , Yida Wu , Mingxia Lu , Tiehan Li , Jixin Zhang , Yuming Wei , Yujie Wang , Jingming Ning

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引用次数: 0

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.

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茶梗对大叶种黄茶香气的贡献

大叶种黄茶（LYT）由叶和梗加工而成，具有独特的米皮香味。茶梗对 LYT 香气的贡献可能不同于茶叶。本研究旨在阐明茶梗对大叶种茶香气的具体贡献。采用顶空固相微萃取和搅拌棒吸附萃取相结合的方法，结合气相色谱-嗅质谱法，萃取和分析了枸杞茶不同成分中的挥发性化合物。结果显示，茎干中具有玫瑰香属性的化合物浓度较高，如 2-乙基-3,5-二甲基吡嗪（OAV 153-208）和 2-乙基-3,6-二甲基吡嗪（OAV 111-140）。香气重组和添加实验证实，茎提供的烘烤香气在形成荔枝冻的独特风味中起着关键作用。这项研究提供了关于茎对枸杞茶香气贡献的新见解，可用于烘焙茶叶的加工和品质提升。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.