Work

Characterization of the volatile components in the processing of Citri Exocarpium Rubrum black tea based on HS ‐ SPME and GC / MS

Year: 2024

Type: article

Abstract: black tea (CER tea) is a novel blend tea infusion combining tea and CER. Due to its potential health benefits and unique flavor, it has gained popularity among consumers. Nevertheless, the aroma characteristics and key odorants of it remain to be distinguished and cognized. The HS-SPME and GC/MS techniques were employed to analyze the alterations in volatile constituents throughout the critical stages of CER tea production. A total of 200 chemical compounds exhibited notable disparities during the processing procedures. Among them, terpenes and esters were the most abundant compounds in CER tea, which might be the key material basis for the aroma quality of CER tea. It is worth noting that 124 metabolites were significantly increased in the kneading stage and drying stage, including benzeneacet aldehyde, trans-nerolidol, and D-limonene, with contained floral and fruity odors, which might be closely related to the aroma of CER tea. Monoterpenes might be important contributors to the aroma of CER tea. This study provided a theoretical basis for the quality improvement of CER tea.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.4374

Authors: Qiaoyi Zhou, Dongxia Liang, Caijin Ling, Liyang Gao, Zhi Ling

Institution: Guangdong Academy of Agricultural Sciences

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

Open Access status: hybrid

Estimated APC paid: $3,460

Funder: Modern Agricultural Technology Industry System of Shandong province