Aroma profiles of green tea made with fresh tea leaves plucked in summer

Xiangyang Guo; Chi Tang Ho; Wilfried Schwab; Xiaochun Wan

doi:10.1016/j.foodchem.2021.130328

Aroma profiles of green tea made with fresh tea leaves plucked in summer

Xiangyang Guo, Chi Tang Ho, Wilfried Schwab, Xiaochun Wan

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

38 Scopus citations

Abstract

There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green tea processing, but there is no scientific evidence to support this claim. The aroma properties of green tea (GT-S) made with FTL-S were studied by the analysis of volatiles during process, coupled with odor activity value (OAV) determination. The odor profiles of dry tea and tea infusion were investigated by sensory evaluation. The GT-S contained higher proportions of alcohols, alkenes and heterocyclic compounds with strong fragrance and nutty odors as well as moderate floral odor in comparison with FTL-S. β-Damascenone and 2-ethyl-3,5-dimethylpyrazine with the OAV of 54,290 and 1.15, respectively, were the aroma-active compounds imparting woody and nutty odors in GT-S, respectively. Current study provides an alternative way to use FTL-S for green tea production, and we also found that L-theanine is an important aroma precursor for the formation of green tea aroma.

Original language	English (US)
Article number	130328
Journal	Food Chemistry
Volume	363
DOIs	https://doi.org/10.1016/j.foodchem.2021.130328
State	Published - Nov 30 2021

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

Keywords

L-theanine
Odor activity value (OAV)
Odor profiles
Sensory evaluation
Summer green tea
Tea aroma characteristic

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10.1016/j.foodchem.2021.130328

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title = "Aroma profiles of green tea made with fresh tea leaves plucked in summer",

abstract = "There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green tea processing, but there is no scientific evidence to support this claim. The aroma properties of green tea (GT-S) made with FTL-S were studied by the analysis of volatiles during process, coupled with odor activity value (OAV) determination. The odor profiles of dry tea and tea infusion were investigated by sensory evaluation. The GT-S contained higher proportions of alcohols, alkenes and heterocyclic compounds with strong fragrance and nutty odors as well as moderate floral odor in comparison with FTL-S. β-Damascenone and 2-ethyl-3,5-dimethylpyrazine with the OAV of 54,290 and 1.15, respectively, were the aroma-active compounds imparting woody and nutty odors in GT-S, respectively. Current study provides an alternative way to use FTL-S for green tea production, and we also found that L-theanine is an important aroma precursor for the formation of green tea aroma.",

keywords = "L-theanine, Odor activity value (OAV), Odor profiles, Sensory evaluation, Summer green tea, Tea aroma characteristic",

author = "Xiangyang Guo and Ho, {Chi Tang} and Wilfried Schwab and Xiaochun Wan",

note = "Funding Information: This work was financially supported by the National Natural Science Foundation of China ( 32072634 ), National Modern Agriculture Technology System (CARS-19) and Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health . Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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AU - Guo, Xiangyang

AU - Ho, Chi Tang

AU - Schwab, Wilfried

AU - Wan, Xiaochun

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PY - 2021/11/30

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N2 - There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green tea processing, but there is no scientific evidence to support this claim. The aroma properties of green tea (GT-S) made with FTL-S were studied by the analysis of volatiles during process, coupled with odor activity value (OAV) determination. The odor profiles of dry tea and tea infusion were investigated by sensory evaluation. The GT-S contained higher proportions of alcohols, alkenes and heterocyclic compounds with strong fragrance and nutty odors as well as moderate floral odor in comparison with FTL-S. β-Damascenone and 2-ethyl-3,5-dimethylpyrazine with the OAV of 54,290 and 1.15, respectively, were the aroma-active compounds imparting woody and nutty odors in GT-S, respectively. Current study provides an alternative way to use FTL-S for green tea production, and we also found that L-theanine is an important aroma precursor for the formation of green tea aroma.

AB - There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green tea processing, but there is no scientific evidence to support this claim. The aroma properties of green tea (GT-S) made with FTL-S were studied by the analysis of volatiles during process, coupled with odor activity value (OAV) determination. The odor profiles of dry tea and tea infusion were investigated by sensory evaluation. The GT-S contained higher proportions of alcohols, alkenes and heterocyclic compounds with strong fragrance and nutty odors as well as moderate floral odor in comparison with FTL-S. β-Damascenone and 2-ethyl-3,5-dimethylpyrazine with the OAV of 54,290 and 1.15, respectively, were the aroma-active compounds imparting woody and nutty odors in GT-S, respectively. Current study provides an alternative way to use FTL-S for green tea production, and we also found that L-theanine is an important aroma precursor for the formation of green tea aroma.

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KW - Sensory evaluation

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KW - Tea aroma characteristic

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Aroma profiles of green tea made with fresh tea leaves plucked in summer

Abstract

All Science Journal Classification (ASJC) codes

Keywords

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