Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Camellia sinensis var. Assamica) Determined by HS-SPME-GC-MS
文献类型： 外文期刊
作者： Luo, Zhengfei 1 ; Ma, Linlong 2 ; Zhang, Yangtao 3 ; Liu, Yanhong 1 ; Yang, Rui 1 ; Dai, Xuean 1 ; Wang, Tiantian 1 ; Lv, Changmi 1 ; Zuo, Lifeng 1 ; Liu, Yanli 2 ; Cao, Dan 2 ; Yuan, Haibo 4 ; Yu, Longfeng 1 ; Jin, Xiaofang 2 ;
作者机构： 1.West Yunnan Univ, Coll Biotechnol & Engn, Yunnan Key Lab Tea Germplasm Conservat & Utilizat, Lincang 677000, Peoples R China
2.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Key Lab Tea Resources Comprehens Utilizat, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
3.Lincang Inspect Testing & Certificat Inst, Lincang 677000, Peoples R China
4.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China
关键词： large-leaf tea variety; green tea; drying methods; volatile components
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 7 期
页码：
收录情况： SCI
摘要： Drying methods play a crucial role in the formation of green tea aromas. This study investigated the aroma characteristics and volatile component profiles of large-leaf green tea under hot-air drying, pan-fired drying, and sun drying. The results revealed significant differences in the sensory aroma characteristics and volatile components of the large-leaf green tea among the three drying methods. The pan-fire-dried green tea (PDGT) exhibited a distinct roasted aroma, while the hot-air-dried green tea (HDGT) and sun-dried green tea (SDGT) displayed a faint scent and lasting aroma characteristics, with the SDGT additionally featuring a noticeable sun-dried odor. A total of 48 differential volatile components were identified, among which beta-Ionone, (E)-beta-Ionone, 2,2,6-Trimethylcyclohexanone, Dihydroactinidiolide, BenzeneacetAldehyde, 2-Pentylfuran, 1,1,6-Trimethyl-1,2-dihydronaphthalene, delta-Cadinene, beta-Myrcene, Geranylacetone, o-Cymene, 6-Methyl-5-hepten-2-one, (E)-beta-Ocimene, and BenzAldehyde were identified as the primary contributors to the aroma differences among the three large-leaf green teas. Additionally, 43 differential volatile compounds were found to be significantly correlated with at least one of the aroma types (floral, sweet, green, faint scent, nutty, or roasted). The findings of this study provide a theoretical foundation for understanding the formation of aroma qualities in large-leaf green tea and offer valuable insights for improving its aromatic characteristics.
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