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Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea

文献类型： 外文期刊

作者： Chen, Qincao 1 ; Yu, Penghui 2 ; Li, Ziyi 1 ; Wang, Yuhang 1 ; Liu, Yafang 1 ; Zhu, Yin 3 ; Fu, Haihui 1 ;

作者机构： 1.Jiangxi Agr Univ, Coll Agr, 1101 Zhimin Ave, Nanchang 330045, Peoples R China

2.Hunan Acad Agr Sci, Tea Res Inst, 702 Yuanda 2nd Rd, Changsha 410125, Peoples R China

3.Chinese Acad Agr Sci, Tea Res Inst, 9 Meiling South Rd, Hangzhou 310008, Peoples R China

关键词： black tea; aroma; re-rolling; GC-MS; fermentation

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 19 期

页码：

收录情况： SCI

摘要： Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, beta-ionone, alpha-ionone, dihydroactinidiolide, ipsenone, beta-farnesene, beta-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.

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