Green tea flavour determinants and their changes over manufacturing processes

•Green tea active odorants and taste determinants were identified in tea infusions.•Changes in the characteristic flavour compounds resulted through processing.•Steam processing reduced the levels of catechins and proportion of linalool and its derivatives.•Pan-fire processing increased the proporti...

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Bibliographic Details
Published in:Food chemistry 2016-12, Vol.212, p.739-748
Main Authors: Han, Zhuo-Xiao, Rana, Mohammad M., Liu, Guo-Feng, Gao, Ming-Jun, Li, Da-Xiang, Wu, Fu-Guang, Li, Xin-Bao, Wan, Xiao-Chun, Wei, Shu
Format: Article
Language:English
Subjects:
Caffeine
Camellia sinensis
Camellia sinensis - chemistry
Catechin - metabolism
Catechins
Chemistry, Pharmaceutical
Flavoring Agents - chemistry
Gene expression
Manufacturing process
Monoterpenes - metabolism
Odorants - analysis
Plant Extracts - chemistry
Taste
Tea - chemistry
Tea flavour
Volatile profiles
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Summary:•Green tea active odorants and taste determinants were identified in tea infusions.•Changes in the characteristic flavour compounds resulted through processing.•Steam processing reduced the levels of catechins and proportion of linalool and its derivatives.•Pan-fire processing increased the proportion of linalool and its derivatives. Flavour determinants in tea infusions and their changes during manufacturing processes were studied using Camellia sinensis cultivars ‘Bai-Sang Cha’ (‘BAS’) possessing significant floral scents and ‘Fuding-Dabai Cha’ (‘FUD’) with common green tea odour. Metabolite profiling based on odour activity threshold revealed that ‘BAS’ contained higher levels of the active odorants β-ionone, linalool and its two oxides, geraniol, epoxylinalool, decanal and taste determinant catechins than ‘FUD’ (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.06.049