Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-09-30 DOI:10.1016/j.foodchem.2024.141498

Weiying Su , Zhibin Liu , Simin Huang , Daoliang Wang , Xiaoxiao Feng , Yuan Liu , Li Ni

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Abstract

Smoked Lapsang Souchong tea (SLST) is a distinctive black tea known for its smokey, fruity, and pine flavor. This study analyzed the aroma dynamic changes during the whole manufacturing process of SLST utilizing E-nose, HS-SPME-GC–MS, and HS-SPME-GC-O-MS. Fresh tea leaves primarily contain green and floral volatiles, such as (E)-2-hexenal (OAV 33.41) and linalool (OAV 313.88). Withering and drying processes introduce pinewood smoke-derived phenolic and terpenoid compounds, such as guaiacols (OAV 77.05) and α-terpineol (OAV 1.08), crucial for the tea's smoky and woody aroma. The study further highlights glycoside hydrolysis and lipid oxidation pathways in generating key tea-derived volatiles during fermentation, contributing to the fruity and floral notes in SLST. Pinewood smoke was identified as a major source of smoky volatiles, with longifolene and α-terpineol being unique to pinewood. These findings elucidate the formation pathways of the key volatile compounds and the impact of traditional processing on SLST's aroma profile.

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洞察熏制正山小种茶整个制作过程中的香气动态变化

烟熏正山小种红茶（SLST）是一种独特的红茶，以烟熏、果香和松香味闻名。本研究利用电子鼻、HS-SPME-GC-MS 和 HS-SPME-GC-O-MS，分析了整个制造过程中的香气动态变化。新鲜茶叶主要含有绿色和花香挥发物，如 (E)-2- 己烯醛（OAV 33.41）和芳樟醇（OAV 313.88）。萎凋和干燥过程会引入松木烟熏产生的酚类和萜类化合物，如愈创木酚（OAV 77.05）和α-松油醇（OAV 1.08），对茶叶的烟熏和木质香气至关重要。该研究进一步强调了糖苷水解和脂质氧化途径在发酵过程中产生的关键茶叶挥发物，这也是 SLST 中果香和花香的来源。松木烟被确定为烟熏挥发物的主要来源，其中长叶烯和α-松油醇是松木特有的挥发物。这些研究结果阐明了主要挥发性化合物的形成途径以及传统加工工艺对 SLST 香气特征的影响。

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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.

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