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- Title
浦城丹桂红茶与红茶坯香气成分差异分析.
- Authors
黄毅彪; 林燕萍; 张见明; 陈孙友; 陈荣冰
- Abstract
To explore the quality difference between Pucheng Dangui black tea and black tea dhool, the fresh tea leaves of Huangyan were processed into black tea dhool, which was further scented to Pucheng Dangui black tea, and the sensory quality evaluation and aroma component analysis were carried out. The results showed that Pucheng Dangui black tea had sweet Osmanthus fragrance while black tea dhool presented sweet floral scent. A total of 72 aroma components were identified, including 14 alcohols, 9 nitrogenous compounds, 7 aldehydes, 21 hydrocarbons, 9 ketones, 9 esters, 1 heterocyclic compounds and 2 lactones. The peak areas of nitrogenous compounds, ketones, heterocyclic compounds and lactones in Pucheng Dangui black tea were significantly higher than those in black tea dhool whereas the peak areas of hydrocarbons and esters were opposite, and no marked differences were found in peak areas of alcohols and aldehydes. There were 46 differential metabolites in the aroma components between Pucheng Dangui black tea and black tea dhool, of which 28 in Pucheng Dangui black tea were remarkably higher.
- Subjects
ICED tea; HETEROCYCLIC compounds; KETONES; ODORS; SENSORY evaluation; TEA; FOOD aroma; ALCOHOL
- Publication
Food Research & Development, 2022, Vol 43, Issue 18, p137
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.18.019