{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,5]],"date-time":"2026-03-05T10:18:07Z","timestamp":1772705887008,"version":"3.50.1"},"reference-count":17,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2021,7,13]],"date-time":"2021-07-13T00:00:00Z","timestamp":1626134400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Science Foundation of Zhejiang","award":["LR17C160001"],"award-info":[{"award-number":["LR17C160001"]}]},{"name":"Key Research and Development Program of Zhejiang","award":["2019C02072"],"award-info":[{"award-number":["2019C02072"]}]},{"name":"Innovation Project for Chinese Academy of Agricultural Sciences","award":["none"],"award-info":[{"award-number":["none"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green\/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.<\/jats:p>","DOI":"10.3390\/molecules26144255","type":"journal-article","created":{"date-parts":[[2021,7,13]],"date-time":"2021-07-13T22:25:31Z","timestamp":1626215131000},"page":"4255","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0696-7880","authenticated-orcid":false,"given":"Ying","family":"Gao","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0242-2712","authenticated-orcid":false,"given":"Jie-Qiong","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"},{"name":"College of Food Science, Southwest University, Chongqing 400715, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jian-Xin","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fang","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gen-Sheng","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun-Feng","family":"Yin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9774-4310","authenticated-orcid":false,"given":"Yong-Quan","family":"Xu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,13]]},"reference":[{"key":"ref_1","first-page":"2537","article-title":"Deterioration mechanism for tea infusion aroma by retort pasteurization","volume":"54","author":"Hitoshi","year":"1990","journal-title":"Agric. 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