The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis

Yujie Wang; Nanfeng Liu; Tianzi Yu; Jing Gao; Yulin Fan; Wenya Wang; Junhan Wang; Yida Wu; Jixin Zhang; Jingming Ning

doi:10.1016/j.fochx.2024.101427

The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis

Food Chem X. 2024 Apr 30:22:101427. doi: 10.1016/j.fochx.2024.101427. eCollection 2024 Jun 30.

Authors

Yujie Wang^{1

2

3}, Nanfeng Liu^{1

2

3}, Tianzi Yu^{1

2

3}, Jing Gao^{1

2

3}, Yulin Fan^{1

2

3}, Wenya Wang^{1

2

3}, Junhan Wang^{1

2

3}, Yida Wu^{1

2

3}, Jixin Zhang^{1

2

3}, Jingming Ning^{1

2

3}

Affiliations

¹ State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China.
² Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China.
³ International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.

Abstract

Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response surface methodology (RSM), and the response value of aroma sensory evaluation score. The volatiles in batches of tea samples were analyzed by GC-MS. The optimal quality was obtained with a flowery-like aroma by RSM under a spreading time of 8.97 h, fixation time of 162.3 s, and drying temperature of 103.32 °C. GC-O and odor activity values further revealed floral-like volatiles, including decanal, linalool oxide, β-lonone, geraniol, (Z)-jasmone, linalool, nonanal, and benzeneacetaldehyde. The recombination of these floral volatiles confirmed the consistency with the floral green tea. Furthermore, the extending spreading duration (8-10 h), reducing fixation duration (160-190 s), and increasing drying temperature (100-115 °C) promote their accumulation in green tea. This study provides new perspectives for the precise enhancement of floral odorants for green tea.

Keywords: Floral green tea; Gas chromatography–mass spectrometry/olfactometry; Odor activity value; Processing conditions; Response surface methodology.