Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma

Abstract

BACKGROUND: Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea.RESULTS: The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, D-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, L-⊍-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea.CONCLUSION: The drying process played a vital important role in the formation of chestnut-like aroma of green tea.

The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong

“…For example, β-ionone is a common active odorant in green tea varieties and it is associated with the intensity of floral and sweet aromas [57,58]; however, it was negatively correlated with the floral scents in this study (Figure 6B). Jasmone, geranylacetone, and D-limonene are key odorants responsible for the chestnut-like aroma of green tea [59,60]. Unlike previous studies, this study found that geranylacetone had a very high OAV in all three types of HSGT, and the correlation analysis revealed that it was positively correlated with the roasted flavor (Figure 6B).…”

Volatiles of different resistant cotton varieties mediate the host preference of Mirid bug Apolygus lucorum

“…Meanwhile, three volatile compounds, 1,3-Diethylbenzene, 1,4-Diethylbenzene and Naphthalene, exhibited higher emission in BR-S-10. These volatile compounds described above are also found in other plant species (Zhang et al, 2019;Koner et al, 2022;de Paula et al, 2023;Qu et al, 2023). For example, 2,4-Dimethylstyrene has been identified as an aroma compound in mango and a key odorant responsible for the chestnut-like aroma of green tea (Zhang et al, 2019;Qu et al, 2023).…”

“…These volatile compounds described above are also found in other plant species (Zhang et al, 2019;Koner et al, 2022;de Paula et al, 2023;Qu et al, 2023). For example, 2,4-Dimethylstyrene has been identified as an aroma compound in mango and a key odorant responsible for the chestnut-like aroma of green tea (Zhang et al, 2019;Qu et al, 2023). It is well established that cotton plants damaged by piercing-sucking hemipterans, such as A. lucorum, undergo both quantitative and qualitative changes in their volatile emissions (Williams et al, 2005;Huang et al, 2015).…”

Reprogramming of arachidonic acid metabolism using α-terpineol to alleviate asthma: insights from metabolomics

“…Due to their low cytotoxicity and low side effects, herbs with a wide range of pharmacological activities are of increasing interest in the treatment of human diseases, including asthma. Extensive studies over the past few decades have shown that α-terpineol, a monocyclic terpene widely found in various plants and foods, such as citrus fruits, 26 green tea, 27 pomegranate, 28 eucalyptus 29 and cabbage-stalk, 30 has a variety of pharmacological properties, especially the anti-inflammatory effect. However, the potential protective effect of α-terpineol in alleviating asthma remains to be elucidated.…”