The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis

• DOI: 10.1016/j.fochx.2024.101427
• Publication Date: 2024-04-30T08:39:24Z
• Authors: Yujie Wang; Nanfeng Liu; Tianzi Yu; Jing Gao; Yulin Fan; Wenya Wang; Junhan Wang; Yida Wu; Jixin Zhang; Jingming Ning
• Keywords: Nonanal; Decanal

Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for tea with flowery-like were designed using spreading time, fixation time and drying temperature as three factors by response surface methodology (RSM), value of sensory evaluation score. The volatiles in batches samples analyzed GC–MS. quality was obtained a RSM under 8.97 h, 162.3 s, 103.32 °C. GC-O odor activity values further revealed floral-like volatiles, including decanal, linalool oxide, β-lonone, geraniol, (Z)-jasmone, linalool, nonanal, benzeneacetaldehyde. recombination these floral confirmed consistency Furthermore, extending duration (8–10 h), reducing (160–190 s), increasing (100–115 °C) promote their accumulation This study provides new perspectives precise enhancement odorants