Journal
FOOD CHEMISTRY
Volume 380, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132217
Keywords
Baking treatment; Green tea; Sensory quality; Processing methods
Funding
- Key Research and Development Program of Zhejiang, China [2022C02033]
- Natural Science Foun-dation of China [31872709]
- Central Public-interest Scientific Institution Basal Research Fund, China [Y2021CG06]
- Innova-tion Project for Chinese Academy of Agricultural Sciences
- Tea Research Institute of the Chinese Academy of Agricultural Sciences
Ask authors/readers for more resources
This study investigated the effects of baking treatment on the composition and content of compounds in tea leaves. The results showed that baking had a significant impact on the sensory and flavor quality of tea, altering taste and aroma components.
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168-10,706 mu g/L) were significantly higher than those of pan-fried teas (959-2,608 mu g/L), and the aroma concentrations of baked green teas (2,608-10,706 mu g/L) were significantly higher than those of unbaked teas (959-4,213 mu g/L). Based on VIP > 1 and ACI > 1, (E, E)-3,5-octadien-2-one, hexanal, beta-ionone, 5-methylfurfural, beta-cyclocitral, and linalool were identified as the main aroma compounds. Chemical changes resulting from Maillard reaction were greater during baking of steamed, than pan-fried green tea. These results help improve the quality of green tea with baking.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available