Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 267-275Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.07.013
Keywords
Dianhong tea; Tea cultivars; Volatile compounds; Partial least squares-discriminant analysis; Hierarchical cluster analysis; Descriptive sensory analysis
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Funding
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd [FAC201625]
- National Natural Science Foundation of China [31671847]
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Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang No. 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and descriptive sensory analysis. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, respectively. Partial least squares discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) were used to classify the samples, and 40 key components were selected based on variable importance in the projection. Moreover, 11 flavor attributes, namely, floral, fruity, grass/green, woody, sweet, roasty, caramel, mellow and thick, bitter, astringent, and sweet aftertaste were identified through descriptive sensory analysis (DSA). In generally, innate differences among the tea varieties significantly affected the intensities of most of the key sensory attributes of Dianhong teas possibly because of the different amounts of aroma-active and taste components in Dianhong teas.
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