AI Article Synopsis
- The study analyzes the volatile metabolites in floral aroma green tea (FAGT) to understand how its aroma changes during processing stages like withering and fixation.
- A total of 184 volatile compounds were identified, with 7 key odorants standing out due to their high relative odor activity value (rOAV) during processing, particularly at the withering stage.
- The identified odorants are categorized into four groups based on their formation pathways: fatty acid-derived, glycoside-derived, amino acid-derived, and carotenoid-derived volatiles, providing insights for improving green tea quality.
Article Abstract
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.
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| http://dx.doi.org/10.1016/j.foodchem.2023.136641 | DOI Listing |
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