Abstract
Objective： This study aimed to optimize the processing technology of Fenghuang dancong tea. Methods： Headspace solid phase microextraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS), and spectrophotometer were used to extract, determine and analyze the volatile aroma and non-volatile biochemical components of Fenghuang dancong tea in different stages of processing. Results: The alcohols, aldehydes, ketones and esters showed a decreasing trend while the alkanes and aromatic ring substances exhibited an increasing trend during the processing. The contents of tea polyphenols, amino acids, caffeine, and catechin in non-volatile biochemical components decreased gradually during processing. The contents of soluble sugar and water extract increased gradually. In tea aroma, the contents of indole，α-farnesene, and nerolidol increased significantly during the processing of Fenghuang dancong tea, which are important volatile aroma components of Fenghuang dancong tea. Conclusion： During the processing of Fenghuang dancong tea, the bitter and grassy taste gradually decreased, and the fragrance and fruit aroma gradually increased, which formed the special fruit and mellow taste of Fenghuang dancong tea.
Publication Date
3-27-2024
First Page
152
Last Page
160,167
DOI
10.13652/j.spjx.1003.5788.2023.80629
Recommended Citation
Zhangwei, LI
(2024)
"Changes of volatile aroma components and biochemical components in Fenghuang dancong tea during processing,"
Food and Machinery: Vol. 40:
Iss.
2, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2023.80629
Available at:
https://www.ifoodmm.cn/journal/vol40/iss2/23
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