FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (14): 209-217.doi: 10.7506/spkx1002-6630-20200604-052

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Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo   

  1. (Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)
  • Published:2021-07-27

Abstract: This study was executed in order to explore the effect of different innovative fixation methods: roller-microwave fixation (ROWF), roller-far infrared fixation (ROIF), roller-microwave-far infrared fixation (RWIF) and roller-far infrared-microwave fixation (RIWF) on the formation of chestnut-like aroma in green tea in comparison with roller fixation (ROLF). Sensory evaluation was carried out on the finished tea samples, where a total of 68 aroma compounds were detected by gas chromatography-mass spectrometry (GC-MS). Partial least squares-discriminant analysis (PLS-DA), hierarchical clustering analysis (HCA), odor activity values (OAVs), and significant difference analysis were used to identify the best fixation method for the formation of the chestnut-like aroma of green tea and to find out key components responsible for the chestnut-like aroma. The results showed that fixation with roller-far infrared combinations improved the chestnut-like aroma of green tea. RIWF produced a long-lasting chestnut-like aroma and a refreshing taste, leading to the best overall sensory quality. ROIF, RWIF and RIWF could be beneficial to the formation and transformation of high-boiling alcohols, ketones and aromatic hydrocarbons such as linalool and trans-β-ionone, and RIWF produced significantly larger amounts of these compounds than ROIF and RWIF. PLS-DA and HCA could accurately distinguish and cluster the five fixation methods according to the concentration of chestnut-like aroma. Further according to OAV, trans-β-ionone, linalool, (Z)-hexanoic acid, 3-hexenyl ester, nonanal, geraniol, and phenylacetaldehyde were identified as the key compounds contributing to the chestnut-like odor. The results of this study can provide a theoretical basis and technical guidance for the directed and standardized production of high-quality green tea with chestnut-like aroma.

Key words: green tea; chestnut-like aroma; fixation methods; headspace solid phase microextraction; partial least squares-discriminant analysis; hierarchical clustering analysis; odor activity value

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