Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Jianghua Ye; Yuhua Wang; Shaoxiong Lin; Lei Hong; Jiaqian Kang; Yiling Chen; Mingzhe Li; Yun Jia; Xiaoli Jia; Zeyan Wu; Haibin Wang

doi:10.1016/j.fochx.2023.100616

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Food Chem X. 2023 Feb 27:17:100616. doi: 10.1016/j.fochx.2023.100616. eCollection 2023 Mar 30.

Authors

Jianghua Ye^{1

2}, Yuhua Wang^{2

3}, Shaoxiong Lin³, Lei Hong³, Jiaqian Kang³, Yiling Chen³, Mingzhe Li³, Yun Jia³, Xiaoli Jia¹, Zeyan Wu², Haibin Wang¹

Affiliations

¹ College of Tea and Food, Wuyi University, Wuyishan 354300, China.
² College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
³ College of Life Science, Longyan University, Longyan 364012, China.

Abstract

Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds in Shuixian tea increased significantly after processing, among which terpenoids and esters were the highest. There were 18 key compounds constituting the aroma characteristics of Shuixian tea, among which geraniol and nerol were the most important compounds, which contributed 96.28% to the aroma of Shuixian tea. The odor characteristics of Shuixian tea were mainly floral and fruity and the contribution of floral mainly came from geraniol, while fruity mainly came from nerol. Geraniol and nerol compounds increased rapidly after the withering process of tea leaves. This study provided an important reference for the improvement of processing technology and quality enhancement of Shuixian tea.

Keywords: (R)-Citronellol, PubChem CID: 101977; Aroma intensity; Citral, PubChem CID: 638011; Geraniol, PubChem CID: 637566; Geranylacetone, PubChem CID: 1549778; Linalool, PubChem CID: 6549; Nerol, PubChem CID: 643820; Odor activity value; Odor characteristics; Tea; Volatile compounds; cis-Linaloloxide, PubChem CID: 529304; trans-Linalool oxide, PubChem CID: 6432254; trans-Nerolidol, PubChem CID: 5284507; β-Pinene, PubChem CID: 14896.