Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea - Details

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Smoked　Lapsang　Souchong　tea　(SLST)　is　a　distinctive　black　tea　known　for　its　smokey,　fruity,　and　pine　flavor.　This　study　analyzed　the　aroma　dynamic　changes　during　the　whole　manufacturing　process　of　SLST　utilizing　E-nose,　HS-SPME-GC–MS,　and　HS-SPME-GC-O-MS.　Fresh　tea　leaves　primarily　contain　green　and　floral　volatiles,　such　as　(E)-2-hexenal　(OAV　33.41)　and　linalool　(OAV　313.88).　Withering　and　drying　processes　introduce　pinewood　smoke-derived　phenolic　and　terpenoid　compounds,　such　as　guaiacols　(OAV　77.05)　and　α-terpineol　(OAV　1.08),　crucial　for　the　tea＇s　smoky　and　woody　aroma.　The　study　further　highlights　glycoside　hydrolysis　and　lipid　oxidation　pathways　in　generating　key　tea-derived　volatiles　during　fermentation,　contributing　to　the　fruity　and　floral　notes　in　SLST.　Pinewood　smoke　was　identified　as　a　major　source　of　smoky　volatiles,　with　longifolene　and　α-terpineol　being　unique　to　pinewood.　These　findings　elucidate　the　formation　pathways　of　the　key　volatile　compounds　and　the　impact　of　traditional　processing　on　SLST＇s　aroma　profile.　©　2024　Elsevier　Ltd

Keyword：

Aroma dynamics GC-O-MS Manufacturing process Pinewood Smoked Lapsang Souchong tea Volatile compounds

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[ 1 ] [Su W.]College of Chemical Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 2 ] [Su W.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 3 ] [Liu Z.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 4 ] [Huang S.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 5 ] [Wang D.]College of Chemical Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 6 ] [Wang D.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 7 ] [Feng X.]Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 8 ] [Liu Y.]Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
[ 9 ] [Ni L.]College of Chemical Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
[ 10 ] [Ni L.]Institute of Food Science & Technology, Fuzhou University, Fujian, Fuzhou, 350108, China

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Food Chemistry

ISSN： 0308-8146

Year： 2025

Volume： 463

8 . 5 0 0

JCR@2023

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