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- Title
Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting.
- Authors
Wang, Ying; Duan, Yue; Song, Huanlu
- Abstract
Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing.
- Subjects
ROASTING (Metallurgy); MULTIVARIATE analysis; FLAVOR; ROASTING (Cooking); MAILLARD reaction; FOOD aroma; QUALITY control
- Publication
Foods, 2024, Vol 13, Issue 11, p1611
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13111611