Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea. (July 2020)

• Record Type: Journal Article
• Authors: Zhang, Mingming; Yang, Yanqin; Yuan, Haibo; Hua, Jinjie; Deng, Yuliang; Jiang, Yongwen; Wang, Jinjin
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 129(2020)
• Publication Date: 2020-07
• Subjects: IRAE-HS-SPME -- Exogenous added substance -- Chestnut-like aroma -- Maillard reaction.; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109512
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In this study, a combination of quantitative drying and Maillard reaction was investigated by addition of theanine and sucrose during the final firing process to explore the mechanism of chestnut-like aroma formation. The influence of exogenous additives on the formation of chestnut-like flavor of green tea was characterized by infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), physicochemical components as well as sensory evaluation. The addition of theanine or sucrose separately could improve the chestnut-like characteristics flavor, among which the chestnut-like aroma quality and comprehensive quality of green tea was significantly improved by the addition of theanine/dry tea (5‰ w/w). Significant difference ( p < 0.05 ) was observed among different addition treatments on physicochemical components. In addition, the effect of different drying time (15–75 min) was investigated and the chestnuts-like aroma was significantly improved when the drying time reached 45 min. Moreover, the change trends of two key chestnut-like aroma compounds (methyl salicylate and α-ionone) were well consistent with the sensory evaluation and reached the highest at 45 min. The results would further enrich the basic theoretical system of chestnut-like fragrance and also provide a reference for the processing of chestnut-like aroma of green tea. Highlights: A combination of quantitative drying and Maillard reaction was adopted. Theanine and sucrose were added to explore the mechanism of chestnut-like aroma. The chestnut-like aroma was improved by addition of theanine/dry tea (5‰ w/w). The intensity of chestnuts-like aroma reached the highest when drying for 45 min.