Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods. (21st July 2020)

• Record Type: Journal Article
• Authors: Chen, Xiaohua; Sun, Haiyan; Qu, Dong; Yan, Fei; Jin, Wengang; Jiang, Hai; Chen, Chen; Zhang, Yifan; Li, Chongyong; Xu, Zhimin
• Is Part Of: Flavour and fragrance journal. Volume 35:Number 6(2020:Nov.)
• Page Start: 666
• Page End: 673
• Publication Date: 2020-07-21
• Subjects: AEDA -- aroma reconstitution and omission -- Chinese northmost black tea -- GC‐O -- key aroma compounds; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3605
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: The studied Chinese northernmost black tea made of the tea leaves harvested at high altitude and low climatic temperature location and special tea manufacturing process presented strong honey‐like, moderated green/grass and weak floral and fruity aromas. Its aroma was significantly different from other black tea. The key compounds responsible for these aromas were identified and quantified by gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma extract dilution analysis (AEDA), aroma reconstitution and exclusion experiments methods. A total of fifty‐eight aroma compounds were found in the black tea. Among them, phenylacetaldehyde, E ‐2‐hexenal, E, E ‐2, 4‐nonadienal, 2‐methylbutanoic acid ethyl ester, β‐ionone, linalool, α‐ionone and geraniol were mainly responsible for the black tea aroma. They offered honey‐like, floral, green/grassy, violet‐like and fruity aromas in the tea infusion. Although E, Z ‐2, 6‐nonadienal was one of the major volatile compounds, its unique cucumber‐like odour was not perceived in the tea fusion. The special growing location and processing for the tea leaves may contribute to the unique aroma of the black tea. Abstract : The Mianxian black was proecssed by the tea leaves growing the northernmost margin of China. The unique arom was formed after four processing stages: withering for 8 hour at 24°C and 4h at 28°C, respectively, rolling for 1 hour at 24°C, fermenting for 6 hour at 35°C, and drying for 1 hour at 110°C and 5 min at 260°C, respectively. Through the determination of volatile compounds, identification of key aroma substances, and sensory analysis, the aroma characteristic of Mianxian black tea and the relationship between aroma characteristic and key aroma substances were analyzed.