Manufacturing process differences give Keemun black teas their distinctive aromas
Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003085 |
| _version_ | 1797676537996115968 |
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| author | Yujie Xu Yaqin Liu Jihong Yang Hui Wang Hanchen Zhou Pandeng Lei |
| author_facet | Yujie Xu Yaqin Liu Jihong Yang Hui Wang Hanchen Zhou Pandeng Lei |
| author_sort | Yujie Xu |
| collection | DOAJ |
| description | Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 μg/L, followed by XL (1193.5–1916.1 μg/L), JZ (1058.9–1811.0 μg/L), and MF (987.5–1518.0 μg/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas. |
| first_indexed | 2024-03-11T22:30:38Z |
| format | Article |
| id | doaj.art-2b9c6a18fd76487699cb7977fede253c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:38Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2b9c6a18fd76487699cb7977fede253c2023-09-23T05:12:35ZengElsevierFood Chemistry: X2590-15752023-10-0119100865Manufacturing process differences give Keemun black teas their distinctive aromasYujie Xu0Yaqin Liu1Jihong Yang2Hui Wang3Hanchen Zhou4Pandeng Lei5Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, ChinaTea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, ChinaTea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, ChinaTea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, ChinaCorresponding authors.; Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, ChinaCorresponding authors.; Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, ChinaTraditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 μg/L, followed by XL (1193.5–1916.1 μg/L), JZ (1058.9–1811.0 μg/L), and MF (987.5–1518.0 μg/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas.http://www.sciencedirect.com/science/article/pii/S2590157523003085Keemun black teaProcessingVolatile compoundsAroma intensityOdor activity value |
| spellingShingle | Yujie Xu Yaqin Liu Jihong Yang Hui Wang Hanchen Zhou Pandeng Lei Manufacturing process differences give Keemun black teas their distinctive aromas Food Chemistry: X Keemun black tea Processing Volatile compounds Aroma intensity Odor activity value |
| title | Manufacturing process differences give Keemun black teas their distinctive aromas |
| title_full | Manufacturing process differences give Keemun black teas their distinctive aromas |
| title_fullStr | Manufacturing process differences give Keemun black teas their distinctive aromas |
| title_full_unstemmed | Manufacturing process differences give Keemun black teas their distinctive aromas |
| title_short | Manufacturing process differences give Keemun black teas their distinctive aromas |
| title_sort | manufacturing process differences give keemun black teas their distinctive aromas |
| topic | Keemun black tea Processing Volatile compounds Aroma intensity Odor activity value |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003085 |
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