期刊
FOOD CHEMISTRY
卷 280, 期 -, 页码 73-82出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.12.066
关键词
Large-leaf yellow tea; Volatile compounds; Tea aroma formation; Theanine; Model thermal reaction; Strecker degradation
资金
- National Modern Agriculture Technology System (China) [CARS-19]
- Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health
Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for analysis of tea body notes, tea infusion and dry tea aroma, respectively. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, respectively. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. L-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the L-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into L-theanine on aroma formation, although the detailed formation mechanism remains largely unknown.
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