Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS

• DOI: 10.1016/j.lwt.2024.116019
• Publication Date: 2024-03-30T07:30:56Z
• Authors: Jinqing Ma; Yujie Wang; Junyao Li; Jixin Zhang; Yuming Wei; Yaxing Yan; Hongping Wang; Yue Pan; Zhichao Xiong; Rangjian Wang; Wei-Wei Deng
• Keywords: Black tea

Drying plays a key role in the formation of final aroma black tea. However, contribution to its remains unclear. Herein, headspace solid-phase microextraction (HP-SPME) and solvent-assisted flavor evaporation (SAFE) coupled with GC-MS were used detect volatiles tea samples (before or after drying) from three cultivars. We found that drying step caused increase sweet fruity aromas decrease mint-like green aromas. 89 Differential identified variable importance projection (VIP) over 1. Furthermore, 25 decreased aroma-active obtained relative odor activity values (rOAVs) 1, showing green, flowery fruity, sweet, significantly by 62.27%, 64.88%, 67.56%, 58.26%, 69.72% step. (Z)-3-hexen-1-ol (rOAV = 36.93), linalool 301.56) methyl salicylate 5.50) odorants for flowery, odor. Moreover, other 3 increased showed β-Damascenone 43.49) was main odorant aroma. The 28 differential associated carotenoid degradation, lipid glycoside hydrolysis. This study reveals