Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

文献类型： 外文期刊

第一作者： Wu, Feifei

作者： Wu, Feifei;Chen, Jing;Luo, Lianfeng;Chen, Haisheng;Wu, Feifei;Lin, Bo;Chen, Jing;Zheng, Fengjin;Fang, Xiaochun;Verma, Krishan K.;Chen, Ganlin;Chen, Ganlin;Chen, Ganlin

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关键词： green tea wine; electronic nose/tongue; OPLS-DA analysis; aroma; Camellia sinensis

期刊名称：FERMENTATION-BASEL （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN：

年卷期： 2024 年 10 卷 9 期

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收录情况： SCI

摘要： Green tea is a non-fermented tea with flavor and polyphenols. Aroma is one of the important quality indicators of tea. Fermented green tea wine can solve the problem of low-grade tea, which has more bitterness and less aroma. In this study, Camellia sinensis var. pubilimba Hung T. Chang (Kaishan white tea 2) was screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) to benzyl alcohol and phenethyl alcohol presenting a fruity aroma, dimethyl sulfide presenting a green tea aroma, and rich tea polyphenols with contents of 2.08, 2.43, 12.26 and 3.72%, respectively. The optimal fermentation conditions for green tea wine were determined univariately as 1.5% yeast addition, 30 degrees Brix initial sugar, and fermentation temperature of 25 degrees C. The electronic sensory assessment showed that the saltiness, richness and umami were more prominent in green tea wine, while the response values of bitterness, astringency and aftertaste-A were lower. The order of aroma contribution can be seen as W1S > W5S > W2S > W2W > W1W > W3S > W6S. Kaisan white tea 2 gives green tea wine a clear tea aroma. This study provides better technical and theoretical strategies for the comprehensive quality assessment and control of fermented green tea wine quality.

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