Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea

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成果类型：

期刊论文

作者：

An, Huimin;Ou, Xingchang;Chen, Yuan;Huang, Yiwen;Ying, Jiaqi;...

通讯作者：

Liu, Zhonghua;Huang, Jianan;Li, S

作者机构：

[Li, Shi; Ou, Xingchang; Chen, Yuan; Ying, Jiaqi; An, Huimin; Jiang, Youcang; Liu, Zhonghua; Huang, Yiwen; Huang, Jianan] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Li, Shi; Ou, Xingchang; Chen, Yuan; An, Huimin; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Chen, Yuan; Liu, Zhonghua] Hunan Agr Univ, Hunan Coinnovat Ctr Educ Minist Utilizat Bot Funct, Changsha 410128, Peoples R China.

[Liu, Zhonghua; Huang, Yiwen] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

[Xie, Yongxing; Tan, Yueping; Yuan, Yong] Hunan Tea Grp Co LTD, Changsha 410125, Peoples R China.

通讯机构：

[Liu, ZH; Li, S ; Huang, JN] H

Hunan Agr Univ, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Decaffeinated tea;Enriching flavor;Jasmine decaffeinated tea;Key flavor compounds;Scenting technology

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

467

页码：

142372

DOI：

10.1016/j.foodchem.2024.142372

基金类别：

CRediT authorship contribution statement Huimin An: Writing – original draft, Data curation. Xingchang Ou: Data curation. Yuan Chen: Formal analysis. Yiwen Huang: Methodology. Jiaqi Ying: Data curation. Youcang Jiang: Formal analysis. Yong Yuan: Investigation. Yueping Tan: Investigation. Yongxing Xie: Investigation. Zhonghua Liu: acquisition, Conceptualization. Jianan Huang: Project administration. Shi Li: Writing – review & editing, Data curation, Conceptualization.

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high c...

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Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea

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