期刊
FOODS
卷 11, 期 18, 页码 -出版社
MDPI
DOI: 10.3390/foods11182880
关键词
oolong tea; cultivars; olfactory sensory; electronic nose; GC-MS; suitability
资金
- National Key R&D Program of China [2021YFD1000401]
- National Natural Science Foundation of China [U21A20231]
This study reveals that the aroma of oolong tea consists of cultivar aroma and technical aroma. Human senses are significantly affected by different aroma components. Some aroma compounds mainly contribute to the technical aroma formed in the processing mode and are less related to cultivar suitability.
The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this study based on the aroma differences between oolong tea products of cultivars of different suitability, as determined by correlation analysis of olfactory, sensory, electronic nose, and GC-MS data. Human senses were significantly affected by the aroma components, which included eight terpene metabolites (beta-Ocimene, (Z)-Furan linalool oxide, linalool, (3E)-4,8-Dimethyl-1,3,7-nonatriene, (E)-Pyranoid linalool oxide, gamma-Elemene, Humulene, (Z,E)-alpha-Farnesene), three carotenoid metabolites (beta-Ionone, (Z)-Geranylacetone and 6-methyl-5-Hepten -2-one), three lipid metabolites ((Z)-3-Hexenyl (Z)-3-hexenoate, Butanoic acid hexyl ester, and (Z)-Jasmone), four amino acid metabolites (Methyl salicylate, Geranyl isovalerate, indole, and Phenylethyl alcohol), and six thermal reaction products (2-Pentylfuran, Octanal, Decanal, (E,E)-2,4-Nonadienal, (Z)-2-Decenal, and (E)-2-Undecenal). Meanwhile, several aroma compounds (such as (E)-Nerolidol and alpha-Farnesene), mainly comprising the technical aroma formed in the processing mode, were noted to be less closely related to cultivar suitability. This study sheds light on the aroma characteristics of different tea cultivars for oolong tea processing.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据