Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Jianghua Ye,Yuhua Wang,Shaoxiong Lin,Lei Hong,Jiaqian Kang,Yiling Chen,Mingzhe Li,Yun Jia,Xiaoli Jia,Zeyan Wu,Haibin Wang

Food Chemistry: X（2023）

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摘要

•Processing is an important process to form the special aroma of Shuixian tea.•Processing mainly affected the accumulation of terpenoids and esters in Shuixian tea.•The formation of the special aroma of Shuixian tea is mainly related to 18 volatile compounds.•Geraniol and nerol were key compounds that formed the odor characteristics of Shuixian tea.•The odor characteristics of Shuixian tea were mainly floral and fruity, especially floral.

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关键词

Geraniol, PubChem CID: 637566,Nerol, PubChem CID: 643820,Linalool, PubChem CID: 6549,Citral, PubChem CID: 638011,(R)-Citronellol, PubChem CID: 101977,Geranylacetone, PubChem CID: 1549778,cis-Linaloloxide, PubChem CID: 529304,trans-Linalool oxide, PubChem CID: 6432254,β-Pinene, PubChem CID: 14896,trans-Nerolidol, PubChem CID: 5284507

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