Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

Li, Yuchuan; He, Chang; Yu, Xiao Fang; Zhou, Ji‐Xun; Ntezimana, Bernard; Yu, Zhi; Chen, Yuqiong; Ni, Dejiang

doi:10.1016/j.lwt.2021.112597

Cited by 36 publications

(29 citation statements)

References 31 publications

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“…Aroma components are essential indicators for evaluating the quality of tea ( Li et al, 2022 ). In this study, the aroma of Enshi green tea (five tea varieties) was investigated using the HS-SPME/GC–MS technique.…”

Section: Resultsmentioning

confidence: 99%

“…In this experiment, Echa 1 was significantly higher than the other varieties in the content of β-cadinene, α-cubebene, and α-farnesene. Studies have shown that β-cadinene generally has a herbal fragrance ( Wu, Lv, Lian, Wang, Gao & Meng, 2016 ), α-cubebene has woody, fruity and floral characteristics ( Xu, Wang, & Zhu, 2021 ), and α- farnesene, as the main stress product, imparts a floral fragrance ( Li et al, 2022 ). In the five varieties, Echa 1 showed a high content in these three substances, which may promote its aroma characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…The aroma in different green tea samples was determined by headspace solid phase extraction-GC–MS ( Li et al, 2022 ). For extraction of aroma components, the PDMS/DVB extraction fibers were aged at 250 °C for 1 h at the GC injection port.…”

Section: Methodsmentioning

confidence: 99%

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Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Wei

et al. 2022

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Wei

et al. 2022

Food Chemistry: X

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“…The method for metabolite extraction determined the quality of results. Organic solvents such as methanol, ethanol and acetonitrile are mainly used as the extraction solvents (Nyarukowa et al ., 2021; Li et al ., 2022c). Applying these solvents with new technologies such as headspace solid‐phase microextraction (HS‐SPME), ultrasound extraction, membrane separation technology and supercritical fluid extraction is more efficient and accurate compared with traditional solid–liquid and liquid–liquid extraction (Cai et al ., 2021).…”

Section: Metabolomics and Tea Key Metabolitesmentioning

confidence: 99%

“…This is because RLW significantly upregulates the expression of terpene synthesis‐related genes (LIS, FAS, etc.) in the late withering stage and further promotes the synthesis of volatile terpenoids (linalool and α‐farnesene) (Li et al ., 2022c). Total fermentation is the most featured step of black tea processing.…”

Section: Metabolomics In Optimising Tea Processingmentioning

confidence: 99%

Metabolomics in quality formation and characterisation of tea products: a review

Cai

Zhong

et al. 2022

Int J of Food Sci Tech

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Summary Tea is one of the biggest categories of modern non‐alcoholic beverages with health benefits. Through different processes, tea products are divided into six main types: green tea, yellow tea, white tea, oolong tea, black tea and dark tea. Metabolomics is helpful for the comprehensive, accurate and rapid determination of tea metabolites in different types of tea products and tea processing materials. It has been widely applied in studying the relationship of tea metabolites and its quality. Therefore, it is necessary to summarise the application of metabolomics in tea. In this review, we described and summarised (1) the main metabolites of six types of tea and their implications on tea quality with emphasis on the content differences in the main metabolites in different types of tea; (2) the research on optimising the key processing steps of six types of tea based on metabolomics and the discussion of various new strategies for effectively improving their quality and (3) the advanced approach to characterise and distinguish different grades of tea products via metabolomics. The current review offers guidance for the improvement of tea quality by metabolomics and its potential challenges.

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Digital evaluation of tea aroma intensity and odor characteristics changes during processing

Wang

Hong

et al. 2023

JSFA Reports

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Background: Huangjingui (Camellia sinensis)，a kind of oolong tea, is native to Anxi County, Fujian Province, China, and is a national tea tree species. Tea processing is the key link in the formation of its aroma characteristics, and it is important to analyze the influence of each processing process on the aroma intensity and odor characteristics of tea, in order to optimize the tea processing process and improve the quality of tea. Results:The processing process favored the accumulation of volatile compounds in oolong tea, as evidenced by the increase in their content from 9.793 to 123.052 μg/kg, of which the highest content was mainly in terpenoids, alcohols and esters substances.The aroma formation of oolong tea was mainly composed of 14 key compounds, among which the most critical compounds were four substances such as geraniol, α-pinene, methyl salicylate and trans-β-ionone. The typical odor characteristics of oolong tea were floral and wood, among which the formation of floral odor mainly came from geraniol and methyl salicylate, and the formation of wood odor characteristics mainly came from α-pinene and trans-β-ionone. Further analysis showed that the aroma quality of oolong tea could be improved by focusing on key processes such as fermentation and kneading during the processing of oolong tea. Conclusion:The processing was conducive to the accumulation of aroma compounds of oolong tea, improving the aroma intensity of tea leaves and forming the unique floral and wood odor characteristics of oolong tea.

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Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

Cited by 36 publications

References 31 publications

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Metabolomics in quality formation and characterisation of tea products: a review

Digital evaluation of tea aroma intensity and odor characteristics changes during processing

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