温柔
化学
芳樟醇
水杨酸甲酯
芳香
柠檬烯
食品科学
色谱法
精油
植物
生物
作者
Chang‐Lun Shao,Yue Zhang,Haipeng Lv,Zhifang Zhang,Jianming Zeng,Qunhua Peng,Yin Zhu,Zhi Lin
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-09-01
卷期号:388: 132969-132969
被引量:17
标识
DOI:10.1016/j.foodchem.2022.132969
摘要
Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fresh tea leaves and corresponding baked green teas with five levels of tenderness of two representative cultivars were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry. cis-Linalool oxide (furanoid) and methyl salicylate exhibited significantly increasing trends as samples of all series matured. The content of most chiral odorants was significantly high in the mature samples, and significant content variations of all enantiomers during baked green tea processing could be observed with different trends according to their precursors. In particular, the enantiomeric ratios of most chiral odorants were less influenced by the picking tenderness and processing, while drying (limonene), spreading and fixation (α-terpineol), and spreading (dihydroactinidiolide) influenced the chiral distribution of the aforementioned odorants.
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