Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea
Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and the flavor code has recently been revealed. To elucidate the transformation of odorants from fresh leaves to finished LYT, this study tracked dynamic changes in aroma compounds throughout an industrial-scale...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004754 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849434428098478080 |
|---|---|
| author | Jing Wang Yuemeng Hu Zhenyu Guan Ronggang Zhai Jieyao Yu Marina Rigling Yanyan Zhang Xiaochun Wan Xiaoting Zhai |
| author_facet | Jing Wang Yuemeng Hu Zhenyu Guan Ronggang Zhai Jieyao Yu Marina Rigling Yanyan Zhang Xiaochun Wan Xiaoting Zhai |
| author_sort | Jing Wang |
| collection | DOAJ |
| description | Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and the flavor code has recently been revealed. To elucidate the transformation of odorants from fresh leaves to finished LYT, this study tracked dynamic changes in aroma compounds throughout an industrial-scale experiment. The odorants' contributions of each step were evaluated by stable isotope dilution assays, internal standard method, and odor activity values. Among 39 quantitated odorants, the loss of top-note compounds such as dimethyl sulfide, 2-/3-methylbutanal, and 2-methylpropanal during yellowing was compensated during roasting. In contrast, floral compounds like geraniol and linalool declined progressively, while pyrazines were mainly generated during the final roasting and increased with roasting intensity. Therefore, yellowing and roasting steps were identified as key processes influencing LYT aroma formation, and the roasting degree significantly influenced the final aroma profile. These findings provide a mechanistic understanding of aroma development in LYT and offer practical guidance for optimizing processing parameters to tailor flavor profiles. |
| format | Article |
| id | doaj-art-96790d8f00534b9ab5479b0581dca7fa |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-96790d8f00534b9ab5479b0581dca7fa2025-08-20T03:26:39ZengElsevierFood Chemistry: X2590-15752025-05-012810262810.1016/j.fochx.2025.102628Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished teaJing Wang0Yuemeng Hu1Zhenyu Guan2Ronggang Zhai3Jieyao Yu4Marina Rigling5Yanyan Zhang6Xiaochun Wan7Xiaoting Zhai8National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaCollege of Electronics and Information Engineering, Anhui Institute of Post and Telecommunications Vocational and Technical College, Anhui Hefei, 230031, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; School of Chemical Sciences, University of Auckland, Auckland 1010, New ZealandDepartment of Flavor Chemistry, University of Hohenheim, 70599 Stuttgart, GermanyDepartment of Flavor Chemistry, University of Hohenheim, 70599 Stuttgart, GermanyNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; Corresponding author at: National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; Corresponding author at: National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.Large-leaf yellow tea (LYT) is a yellow tea product with a specific aroma characteristic and the flavor code has recently been revealed. To elucidate the transformation of odorants from fresh leaves to finished LYT, this study tracked dynamic changes in aroma compounds throughout an industrial-scale experiment. The odorants' contributions of each step were evaluated by stable isotope dilution assays, internal standard method, and odor activity values. Among 39 quantitated odorants, the loss of top-note compounds such as dimethyl sulfide, 2-/3-methylbutanal, and 2-methylpropanal during yellowing was compensated during roasting. In contrast, floral compounds like geraniol and linalool declined progressively, while pyrazines were mainly generated during the final roasting and increased with roasting intensity. Therefore, yellowing and roasting steps were identified as key processes influencing LYT aroma formation, and the roasting degree significantly influenced the final aroma profile. These findings provide a mechanistic understanding of aroma development in LYT and offer practical guidance for optimizing processing parameters to tailor flavor profiles.http://www.sciencedirect.com/science/article/pii/S2590157525004754Large-leaf yellow teaCharacteristic aromaAroma dynamic changeYellowingRoasting |
| spellingShingle | Jing Wang Yuemeng Hu Zhenyu Guan Ronggang Zhai Jieyao Yu Marina Rigling Yanyan Zhang Xiaochun Wan Xiaoting Zhai Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea Food Chemistry: X Large-leaf yellow tea Characteristic aroma Aroma dynamic change Yellowing Roasting |
| title | Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea |
| title_full | Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea |
| title_fullStr | Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea |
| title_full_unstemmed | Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea |
| title_short | Dynamic changes in aroma of large-leaf yellow tea during the whole processing at an industrial scale: From fresh leaf to finished tea |
| title_sort | dynamic changes in aroma of large leaf yellow tea during the whole processing at an industrial scale from fresh leaf to finished tea |
| topic | Large-leaf yellow tea Characteristic aroma Aroma dynamic change Yellowing Roasting |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004754 |
| work_keys_str_mv | AT jingwang dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT yuemenghu dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT zhenyuguan dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT ronggangzhai dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT jieyaoyu dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT marinarigling dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT yanyanzhang dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT xiaochunwan dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea AT xiaotingzhai dynamicchangesinaromaoflargeleafyellowteaduringthewholeprocessingatanindustrialscalefromfreshleaftofinishedtea |