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Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma...

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Autores principales: Chen, Qincao, Yu, Penghui, Li, Ziyi, Wang, Yuhang, Liu, Yafang, Zhu, Yin, Fu, Haihui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572315/
https://www.ncbi.nlm.nih.gov/pubmed/37835355
http://dx.doi.org/10.3390/foods12193702
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author Chen, Qincao
Yu, Penghui
Li, Ziyi
Wang, Yuhang
Liu, Yafang
Zhu, Yin
Fu, Haihui
author_facet Chen, Qincao
Yu, Penghui
Li, Ziyi
Wang, Yuhang
Liu, Yafang
Zhu, Yin
Fu, Haihui
author_sort Chen, Qincao
collection PubMed
description Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.
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spelling pubmed-105723152023-10-14 Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea Chen, Qincao Yu, Penghui Li, Ziyi Wang, Yuhang Liu, Yafang Zhu, Yin Fu, Haihui Foods Article Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography–mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry. MDPI 2023-10-09 /pmc/articles/PMC10572315/ /pubmed/37835355 http://dx.doi.org/10.3390/foods12193702 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Qincao
Yu, Penghui
Li, Ziyi
Wang, Yuhang
Liu, Yafang
Zhu, Yin
Fu, Haihui
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
title Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
title_full Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
title_fullStr Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
title_full_unstemmed Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
title_short Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
title_sort re-rolling treatment in the fermentation process improves the aroma quality of black tea
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572315/
https://www.ncbi.nlm.nih.gov/pubmed/37835355
http://dx.doi.org/10.3390/foods12193702
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