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Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea

文献类型： 外文期刊

作者： Huang, Dongzhu 1 ; Li, Mengru 1 ; Wang, Hong 2 ; Fu, Maoyin 1 ; Hu, Shaode 3 ; Wan, Xiaochun 1 ; Wang, Zhuochen 4 ; Chen, Qi 1 ;

作者机构： 1.Anhui Agr Univ, Sch Tea & Food Sci & Technol, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China

2.Anhui Agr Univ, Sch Tea & Food Sci & Technol, Key Lab Food Nutr & Safety, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China

3.Anhui Agr Univ, Inst New Rural Dev, South Anhui Expt Stn, Huangshan 245705, Peoples R China

4.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China

关键词： Gabaron green tea; Volatile compounds; Anaerobic treatment; Aroma extract dilution analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 179 卷

页码：

收录情况： SCI

摘要： Gamma-aminobutyric acid green tea (GAGT) is a tea with health benefits by a special anaerobic process to increase the GABA content. However, the effect of this special processing on tea flavor during processing has been rarely reported. In this study, GC-IMS was combined with principal component analysis (PCA) to clarify the effects of different times of anaerobic treatment on the volatile profiles in finished GAGT. GC-O-MS and quantitative descriptive analysis (QDA) were used to investigate the flavor characteristics of GAGT infusion. The results showed that the aroma abundance of GAGT peaked at about 8 h after anaerobic treatment, and then the GAGT flavor delayed. At this point, the differential compounds including nonanal, octanal, heptanal and linalool could be perceived by panalists. Other compounds that didn't change very much in content during processing but had high FD factors, such as & beta;-damascenone, (E)-& beta;-ionone, 1-octen-3-ol and 1-octen-3-one, were also screened as odor-active compounds. Together, they constitute the characteristic flavors of "sweet", "ketchup" and "slightly fermented" of GAGT infusion. This study will help to better understand the mechanism of GAGT aroma generation and improve the processing.

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