Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature
The fresh aroma of Longjing tea is vulnerable to unfavorable storage conditions. However, limited research has addressed effective solutions apart from low-temperature storage. This study aimed to investigate the impact of oxygen scavenger on aroma quality of packaged Longjing tea samples at elevate...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400957X |
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| author | Jiawei Wang Yingxin Xu Chang Xu Hongying You Tonghua Xie Haowei Guo Ping Chen Qiang Chu Shuying Gong Fangyuan Fan |
| author_facet | Jiawei Wang Yingxin Xu Chang Xu Hongying You Tonghua Xie Haowei Guo Ping Chen Qiang Chu Shuying Gong Fangyuan Fan |
| author_sort | Jiawei Wang |
| collection | DOAJ |
| description | The fresh aroma of Longjing tea is vulnerable to unfavorable storage conditions. However, limited research has addressed effective solutions apart from low-temperature storage. This study aimed to investigate the impact of oxygen scavenger on aroma quality of packaged Longjing tea samples at elevated storage temperatures. As a result, the utilization of oxygen scavenger could effectively mitigate aroma deterioration of Longjing tea caused by elevated temperature during storage, resulting in a decrease in the stale odor scores by more than 3.0. The utilization of oxygen scavenger achieved aroma-preserving effect by inhibiting the accumulation of key stale odor compounds and maintaining the levels of volatiles related to freshness aroma. The key volatile contributors to stale odor are primarily ketones and alcohols resulting from thermal carotenoids degradation/lipid oxidation, which exhibit woody or fatty odors. These findings provide essential theoretical principles for improving Longjing tea preservation technology. |
| format | Article |
| id | doaj-art-2bded61867ba4b3894f78ebc5c336389 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2bded61867ba4b3894f78ebc5c3363892025-02-12T05:31:51ZengElsevierFood Chemistry: X2590-15752025-01-0125102069Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperatureJiawei Wang0Yingxin Xu1Chang Xu2Hongying You3Tonghua Xie4Haowei Guo5Ping Chen6Qiang Chu7Shuying Gong8Fangyuan Fan9Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR ChinaTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR ChinaTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR ChinaHangzhou Tea Factory Co., Ltd., Hangzhou 310016, PR ChinaHangzhou Tea Factory Co., Ltd., Hangzhou 310016, PR ChinaTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR ChinaTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR ChinaTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR ChinaTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China; Corresponding authors.Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China; Corresponding authors.The fresh aroma of Longjing tea is vulnerable to unfavorable storage conditions. However, limited research has addressed effective solutions apart from low-temperature storage. This study aimed to investigate the impact of oxygen scavenger on aroma quality of packaged Longjing tea samples at elevated storage temperatures. As a result, the utilization of oxygen scavenger could effectively mitigate aroma deterioration of Longjing tea caused by elevated temperature during storage, resulting in a decrease in the stale odor scores by more than 3.0. The utilization of oxygen scavenger achieved aroma-preserving effect by inhibiting the accumulation of key stale odor compounds and maintaining the levels of volatiles related to freshness aroma. The key volatile contributors to stale odor are primarily ketones and alcohols resulting from thermal carotenoids degradation/lipid oxidation, which exhibit woody or fatty odors. These findings provide essential theoretical principles for improving Longjing tea preservation technology.http://www.sciencedirect.com/science/article/pii/S259015752400957XLongjing teaStale odorTemperatureStorageOxygen scavenger |
| spellingShingle | Jiawei Wang Yingxin Xu Chang Xu Hongying You Tonghua Xie Haowei Guo Ping Chen Qiang Chu Shuying Gong Fangyuan Fan Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature Food Chemistry: X Longjing tea Stale odor Temperature Storage Oxygen scavenger |
| title | Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature |
| title_full | Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature |
| title_fullStr | Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature |
| title_full_unstemmed | Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature |
| title_short | Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature |
| title_sort | impact of utilization of oxygen scavenger on aroma quality of longjing tea during storage at elevated temperature |
| topic | Longjing tea Stale odor Temperature Storage Oxygen scavenger |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400957X |
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