AI Article Synopsis
- Bao-chung tea gets its special smell from a process where it is oxidized and then heated in a pan.
- Experts used different heating times and stirring methods to see how they changed the tea’s smell and ingredients.
- They discovered that the timing of heating is really important, and they can guess what the tea will smell like based on its smell before heating.
Article Abstract
The delicate aroma of Bao-chung tea comes from oxidation, followed by fixation in the pan-firing step. Traditionally, the timing of pan-firing has been based on odor perception by tea masters and lacks relevant scientific research. Pan-firing at three different green-note intensities and three stirring sequences was used to explore the relationship between the compositions of volatile organic compounds (VOCs) before pan-firing and in the finished tea. Pan-firing decreased green leaf volatiles and increased the ratio of terpenoid volatiles. The characteristic VOCs of the finished tea were highly related to VOCs before pan-firing (R = 0.97). Principal component analysis revealed that the traditional judgment of the pan-firing step is based on nonanal, β-linalool, and cis- and trans-linalool oxides. The timing of pan-firing is crucial for VOCs, and VOC composition before pan-firing can be used to predict desired tea aroma.
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| http://dx.doi.org/10.1016/j.foodchem.2021.131649 | DOI Listing |
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