Abstract
cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been reported. In this study, the main green aroma components in green tea were characterized, especially the role of cis-3-hexen-1-ol in green aroma was analyzed and how it affected other aroma components in green tea was studied. Based on the GC–MS detection, odor activity value evaluation, and monomer sniffing, 12 green components were identified. Through the chemometric analysis, cis-3-hexen-1-ol was proven as the most influential component of green aroma. Moreover, through the electronic nose analysis of different concentrations of cis-3-hexen-1-ol with 25 other aroma components in green tea, we showed that the effect of cis-3-hexen-1-ol plays a profound effect on the overall aroma based on the experiments of reconstitution solution and natural tea samples. GC–MS and CG-FID confirmed that the concentration range of the differential threshold of green odor and green aroma of cis-3-hexen-1-ol was 0.04–0.52 mg kg−1.
Highlights
E (b) changes in the content of (Z)-3-hexen-1-ol in processing in manufacturing process, in which the overall aroma of tea will be altered into roast and chestnut-like aroma
Effect pattern and ability of cis-3-hexen-1-ol on the green tea aroma was studied in 3 steps.: (1) validation of the effectiveness of aroma active components by reconstitution experiment; (2) evaluation of the effects of different concentrations of cis-3-hexen-1-ol on other aroma components in monomer system by mixing different concentrations of cis-3-hexen-1-ol with each aroma component respectively; (3) evaluation of the effects of cis-3-hexen-1-ol on aroma profile in tea system by addition of gradient concentration of cis-3-hexen-1-ol to finished tea without green odor
The cis-3-hexen-1-ol content of sample A was the highest (7.27 mg kg−1), and decreased with the processing until sample E reached the lowest (0.04 mg kg−1). This result was consistent with previous studies, that is, the content of cis-3-hexen-1-ol formed by lipoxygenase pathway in fresh leaves will continue to decline during the processing of green tea
Summary
E (b) changes in the content of (Z)-3-hexen-1-ol in processing in manufacturing process, in which the overall aroma of tea will be altered into roast and chestnut-like aroma. Whether cis-3-hexen-1-ol plays the most important role in providing green odor of tea and how it affects the tea aroma are still unclear and further investigations are needed. No study about the components of green aroma of tea and how cis-3-hexen-1-ol affects the overall aroma of tea have been reported. Further investigations are needed to clarify that whether cis-3-hexen-1-ol at different concentrations synergize or mask other aroma components in the mixed system of finished tea, and how it fluctuates from raw green odor (high concentration) to green aroma (low concentration). The effects of cis-3-hexen-1-ol on the aroma of green tea were characterized, and a new strategy for studying the effects of specific aroma component on the whole aroma profile in food was presented
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
