Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences)
Benshan tea is a kind of oolong tea, and Benshan (Camellia sinensis) tea tree originates from Anxi County of Fujian Province in China, which is a national tea tree breed. Tea processing is the key to the formation of its odor characteristics. It is extremely important to step by step analyze effects...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-04-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023020625 |
| _version_ | 1827957398690594816 |
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| author | Lei Hong Yuhua Wang Qi Zhang Yuchao Wang Mengmei Chen Mingzhe Li Yixiang Huang Zeyan Wu Jianghua Ye Haibin Wang |
| author_facet | Lei Hong Yuhua Wang Qi Zhang Yuchao Wang Mengmei Chen Mingzhe Li Yixiang Huang Zeyan Wu Jianghua Ye Haibin Wang |
| author_sort | Lei Hong |
| collection | DOAJ |
| description | Benshan tea is a kind of oolong tea, and Benshan (Camellia sinensis) tea tree originates from Anxi County of Fujian Province in China, which is a national tea tree breed. Tea processing is the key to the formation of its odor characteristics. It is extremely important to step by step analyze effects of tea processing on aroma intensity and the formation of odor characteristics for optimizing tea processing process and improving tea quality. The results of this study showed that processing resulted in a significant increase in the content of volatile compounds in tea leaves, i.e., from 25.213 μg/kg to 111.223 μg/kg, in which the volatile compounds were mainly terpenoids. Secondly, the analysis found that 20 kinds of key compounds constituted to odor characteristics of Benshan tea leaves, among which geraniol, trans-β-ionone, gerol, citronellol, benzeneacetaldehyde, and trans-nerolidol were the most key six. Floral and fruity aromas, especially floral aroma, mainly formed odor characteristics of Benshan tea after processing, while floral aroma mainly came from the contribution of geraniol, which was the foremost compound in the formation of floral aroma of Benshan tea. |
| first_indexed | 2024-04-09T15:19:24Z |
| format | Article |
| id | doaj.art-812e047506cb49da8bcb6250f9d66f5c |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-09T15:19:24Z |
| publishDate | 2023-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-812e047506cb49da8bcb6250f9d66f5c2023-04-29T14:51:19ZengElsevierHeliyon2405-84402023-04-0194e14855Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences)Lei Hong0Yuhua Wang1Qi Zhang2Yuchao Wang3Mengmei Chen4Mingzhe Li5Yixiang Huang6Zeyan Wu7Jianghua Ye8Haibin Wang9College of Life Science, Longyan University, Longyan, 364012, ChinaCollege of Life Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, ChinaCollege of Tea and Food, Wuyi University, Wuyishan, 354300, ChinaCollege of Life Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, ChinaCollege of Life Science, Longyan University, Longyan, 364012, ChinaCollege of Life Science, Longyan University, Longyan, 364012, ChinaCollege of Life Science, Longyan University, Longyan, 364012, ChinaCollege of Life Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, ChinaCollege of Tea and Food, Wuyi University, Wuyishan, 354300, China; Corresponding author.College of Tea and Food, Wuyi University, Wuyishan, 354300, China; Corresponding author.Benshan tea is a kind of oolong tea, and Benshan (Camellia sinensis) tea tree originates from Anxi County of Fujian Province in China, which is a national tea tree breed. Tea processing is the key to the formation of its odor characteristics. It is extremely important to step by step analyze effects of tea processing on aroma intensity and the formation of odor characteristics for optimizing tea processing process and improving tea quality. The results of this study showed that processing resulted in a significant increase in the content of volatile compounds in tea leaves, i.e., from 25.213 μg/kg to 111.223 μg/kg, in which the volatile compounds were mainly terpenoids. Secondly, the analysis found that 20 kinds of key compounds constituted to odor characteristics of Benshan tea leaves, among which geraniol, trans-β-ionone, gerol, citronellol, benzeneacetaldehyde, and trans-nerolidol were the most key six. Floral and fruity aromas, especially floral aroma, mainly formed odor characteristics of Benshan tea after processing, while floral aroma mainly came from the contribution of geraniol, which was the foremost compound in the formation of floral aroma of Benshan tea.http://www.sciencedirect.com/science/article/pii/S2405844023020625Oolong teaAroma intensityVolatile compoundOdor characteristics |
| spellingShingle | Lei Hong Yuhua Wang Qi Zhang Yuchao Wang Mengmei Chen Mingzhe Li Yixiang Huang Zeyan Wu Jianghua Ye Haibin Wang Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences) Heliyon Oolong tea Aroma intensity Volatile compound Odor characteristics |
| title | Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences) |
| title_full | Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences) |
| title_fullStr | Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences) |
| title_full_unstemmed | Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences) |
| title_short | Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea, Camellia sentences) |
| title_sort | effects of processing procedures on the formation of aroma intensity and odor characteristic of benshan tea oolong tea camellia sentences |
| topic | Oolong tea Aroma intensity Volatile compound Odor characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023020625 |
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