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Semantic Scholar Open Access 2021 171 sitasi

Black tea aroma formation during the fermentation period.

Qincao Chen Yin Zhu Yafang Liu Yang Liu Chunwang Dong +2 lainnya
Lihat Sumber DOI

Abstrak

The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period.

Topik & Kata Kunci

Medicine

Penulis (7)

Q

Qincao Chen

Y

Yin Zhu

Y

Yafang Liu

Y

Yang Liu

C

Chunwang Dong

Z

Zhi Lin

J

Jie Teng

Format Sitasi

APA MLA BibTeX
Chen, Q., Zhu, Y., Liu, Y., Liu, Y., Dong, C., Lin, Z. et al. (2021). Black tea aroma formation during the fermentation period.. https://doi.org/10.1016/j.foodchem.2021.131640

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Lihat di Sumber doi.org/10.1016/j.foodchem.2021.131640
Informasi Jurnal
Tahun Terbit
2021
Bahasa
en
Total Sitasi
171×
Sumber Database
Semantic Scholar
DOI
10.1016/j.foodchem.2021.131640
Akses
Open Access ✓