Journal
FOOD CHEMISTRY
Volume 342, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128565
Keywords
Instant white tea; beta-Glucosidase; Volatile compounds; GC-MS; OAV; Aroma reconstruction and omission test
Funding
- National Natural Science Foundation of China [31871765]
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The study showed that beta-glucosidase treatment significantly increased grassy, floral, and sweet notes in instant white tea while decreasing the roasted note. Quantitative analysis revealed significant increases in specific aroma compounds post-treatment, supporting the notion that beta-glucosidase treatment enhances tea aroma quality.
The aroma changes in instant white tea resulting from beta-glucosidase treatment was investigated by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), odour activity value analysis (OAV), aroma reconstruction and omission tests. The grassy, floral and sweet notes increased significantly (P < 0.05), and the roasted note decreased significantly (P < 0.05) upon beta-glucosidase treatment. Quantitative analysis showed that the concentrations of benzaldehyde, benzeneacetaldehyde, (Z)-3-hexen-1-ol, linalool, phenylethyl alcohol, cis-linalool oxide, trans-linalool oxide, hexanol, hotrienol and (E)-2-hexen-1-ol increased significantly (P < 0.05) after treatment; however, (Z)-3-hexen-1-ol isomerized to (E)-2-hexen-1-ol. OAV analysis, aroma reconstruction and the omission test showed that the grassy, floral and sweet notes increased as the (Z)-3-hexen-1-ol, cis/trans-linalool oxide and benzeneacetaldehyde increased, whereas the roasted note declined under the same conditions. The enzymatic hydrolysis of glycosidic precursors and the auto-isomerization of volatile compounds provide new information for understanding how beta-glucosidase treatment improves the aroma of tea products.
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