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. 2022 Jul 8:5:1098-1107.
doi: 10.1016/j.crfs.2022.06.012. eCollection 2022.

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Yali Shi  1   2 , Yin Zhu  1 , Wanjun Ma  1   2 , Zhi Lin  1 , Haipeng Lv  1
Affiliations

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Yali Shi et al. Curr Res Food Sci. .

Abstract

Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) analysis, and odour activity value (OAV) calculations. In total, 88 volatile compounds were identified. Alcohols (45%), esters (19%), and ketones (16%) were the dominant volatiles, and geraniol (484.8 μg/kg) was the most abundant volatile component in PGT, followed by trans-β-ionone and linalool. In addition, the differences of aroma characteristics among PGT and other three types of green tea, namely baked green tea, steamed green tea, and sun-dried green tea, were also observed using partial least squares discriminant analysis (PLS-DA) and heatmap analysis, and it was found that β-myrcene, methyl salicylate, (E)-nerolidol, geraniol, methyl jasmonate were generally present at higher content in PGT. This is the first comprehensive report describing the volatile profiles of Chinese PGT, and the findings from this study can advance our understanding of PGT aroma quality, and provide important theoretical basis for processing and quality control of green tea products.

Keywords: Formation pathways; Key odorants; Pan-fried green tea; Processing technology; Volatile compounds.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Flow diagram of manufacture processing of four types of green teas. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
Fig. 2
Fig. 2
Classification and proportion of volatile components. (A) All volatiles in pan-fried green tea (PGT). (B) Common volatiles in roasted green tea. (C) Comparation of four green tea types. (D) Volatiles in baked green tea (BGT). (E) Volatiles in steamed green tea (SGT). (F) Volatiles in sun-dried green tea (SDGT). . (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
Fig. 3
Fig. 3
(A) Score plot of partial least squares discriminant analysis (PLS-DA). (B) Validation of PLS-DA model with 200 permutation tests. (C) Heatmap of 32 common volatile compounds in four green teas. (Notes: PGT, pan-fried green tea; BGT, baked green tea; SGT, steamed green tea; SDGT, sun-dried green tea). (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
Fig. 4
Fig. 4
Venn diagrams of the key aroma-active compounds of four types of green tea products along with structural formulas of common and unique compounds. (Notes: PGT, pan-fried green tea; BGT, baked green tea; SGT, steamed green tea; SDGT, sun-dried green tea). (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
Fig. 5
Fig. 5
Possible formation pathways of some key aroma-active compounds in pan-fried green tea. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
See this image and copyright information in PMC

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