Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea

• Published in: Food chemistry 2024-05, Vol.439, p.137810-137810, Article 137810
• Main Authors: Fang, Xin, Xu, Wencan, Jiang, Guangxian, Sui, Mengyuan, Xiao, Jingyi, Ning, Yaoyao, Niaz, Rida, Wu, Dewen, Feng, Xiaoguang, Chen, Junhai, Huang, Youyi, Lei, Gaixiang
• Format: Article
• Language: English
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137810

Aroma is one of the most outstanding quality characteristics of Qingzhuan tea (QZT), but its formation is still unclear. Thus, the volatile organic compounds (VOCs) during the whole processing of QZT were investigated by headspace solid-phase microextraction/gas chromatography-mass spectrometry. Based on 144 identified VOCs, the results showed that de-enzyming, sun-drying, and piling fermentation were the key processes of QZT aroma formation. Furtherly, 42 differential VOCs (VIP > 1.0 and p  1.0 and/or ROAV > 1.0) were screened. Especially, sulcatone and β-ionone (rOAV > 100 and ROAV > 10) were considered the most important contributors to the aroma of QZT. The metabolisms of key VOCs were mainly involved in oxidative degradation of fatty acids, degradation of carotenoids, and methylation of gallic acid. This study could help to more comprehensively understand the aroma formation in QZT processing at an industrial scale.