芳香
化学
茶氨酸
风味
固相微萃取
食品科学
气味
山茶
作文(语言)
蒸汽蒸馏
萃取(化学)
绿茶
色谱法
气相色谱-质谱法
植物
有机化学
生物
质谱法
精油
哲学
语言学
作者
Xiangyang Guo,Chi‐Tang Ho,Wilfried Schwab,Chuankui Song,Xiaochun Wan
标识
DOI:10.1016/j.foodchem.2018.12.066
摘要
Large-leaf yellow tea (LYT) imparting unique toasty flavor is a traditional beverage in China. The volatile composition of LYT after full fire processing (FF-YT) was determined by different extraction methods. Steam distillation (SD), solid-phase microextraction (SPME) and headspace (HS) were applied for analysis of tea body notes, tea infusion and dry tea aroma, respectively. A total of 143 volatile compounds was identified by the three methods, of which SD-FF-YT, SPME-FF-YT, and HS-FF-YT extracts contained 100, 72, and 56 volatiles, respectively. Heterocyclics and aromatic compounds were the main volatile composition of LYT and might be contributors to its crispy-rice-like odor. l-Theanine was demonstrated to contribute to the formation of tea volatiles. N-Ethylacetamide, formed in the l-theanine only model thermal reaction, was probably involved in the LYT volatile formation. The current results provide new insight into l-theanine on aroma formation, although the detailed formation mechanism remains largely unknown.
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