Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea
The smoky scent is the most distinctive feature for Souchong black tea. To reduce the dependence on pinewood in the smoking process of Souchong black tea, it is crucial to find an effective alternative smoking material. Five black tea samples were prepared via using specially designed fuel rods as t...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010307 |
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| author | Weisu Tian Jiao Feng Jinyuan Wang Hongzheng Lin Qianlian Chen Jiayun Zhuang Guanjun Pan Jiake Zhao Lirong Tang Zhilong Hao |
| author_facet | Weisu Tian Jiao Feng Jinyuan Wang Hongzheng Lin Qianlian Chen Jiayun Zhuang Guanjun Pan Jiake Zhao Lirong Tang Zhilong Hao |
| author_sort | Weisu Tian |
| collection | DOAJ |
| description | The smoky scent is the most distinctive feature for Souchong black tea. To reduce the dependence on pinewood in the smoking process of Souchong black tea, it is crucial to find an effective alternative smoking material. Five black tea samples were prepared via using specially designed fuel rods as the smoking material in this study. Sensory analysis showed that DS (smoking at the drying stage) had the most favorable aroma, featuring a pleasant smoky aroma with floral and fruity notes. 69 volatile compounds were detected in five tested samples. Key volatiles such as β-caryophyllene, nerolidol, guaiacol, and α-terpineol, known for their woody or smoky aroma, were prominent in both DS and TS (the traditional Lapsang Souchong process) samples (OAV > 1, VIP > 1 and P < 0.05). However, DS exhibited significantly lower concentration of these volatiles than TS, giving it a more pleasant aroma. Additionally, phenylethyl alcohol and α-farnesene were characteristic volatiles in FS (smoking at the fermentation stage) and DS, imparting a sweet, mildly smoky aroma. Therefore, using these specialized fuel rods to smoking process at drying stage is an optimal method for processing Souchong black tea. These findings provide a theoretical foundation for stabilizing Souchong black tea quality, promoting green and low-carbon tea production methods. |
| format | Article |
| id | doaj-art-9400cef43283422d98cbaee6425ec9f2 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9400cef43283422d98cbaee6425ec9f22025-02-12T05:32:11ZengElsevierFood Chemistry: X2590-15752025-01-0125102142Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black teaWeisu Tian0Jiao Feng1Jinyuan Wang2Hongzheng Lin3Qianlian Chen4Jiayun Zhuang5Guanjun Pan6Jiake Zhao7Lirong Tang8Zhilong Hao9College of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding author.College of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding author at: College of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China.The smoky scent is the most distinctive feature for Souchong black tea. To reduce the dependence on pinewood in the smoking process of Souchong black tea, it is crucial to find an effective alternative smoking material. Five black tea samples were prepared via using specially designed fuel rods as the smoking material in this study. Sensory analysis showed that DS (smoking at the drying stage) had the most favorable aroma, featuring a pleasant smoky aroma with floral and fruity notes. 69 volatile compounds were detected in five tested samples. Key volatiles such as β-caryophyllene, nerolidol, guaiacol, and α-terpineol, known for their woody or smoky aroma, were prominent in both DS and TS (the traditional Lapsang Souchong process) samples (OAV > 1, VIP > 1 and P < 0.05). However, DS exhibited significantly lower concentration of these volatiles than TS, giving it a more pleasant aroma. Additionally, phenylethyl alcohol and α-farnesene were characteristic volatiles in FS (smoking at the fermentation stage) and DS, imparting a sweet, mildly smoky aroma. Therefore, using these specialized fuel rods to smoking process at drying stage is an optimal method for processing Souchong black tea. These findings provide a theoretical foundation for stabilizing Souchong black tea quality, promoting green and low-carbon tea production methods.http://www.sciencedirect.com/science/article/pii/S2590157524010307Souchong black teaSmoking materialAromaTea processing |
| spellingShingle | Weisu Tian Jiao Feng Jinyuan Wang Hongzheng Lin Qianlian Chen Jiayun Zhuang Guanjun Pan Jiake Zhao Lirong Tang Zhilong Hao Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea Food Chemistry: X Souchong black tea Smoking material Aroma Tea processing |
| title | Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea |
| title_full | Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea |
| title_fullStr | Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea |
| title_full_unstemmed | Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea |
| title_short | Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea |
| title_sort | different smoking processes with the special fuel rods impart a smoky aroma to souchong black tea |
| topic | Souchong black tea Smoking material Aroma Tea processing |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010307 |
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