Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers

文献类型： 外文期刊

第一作者： Zuo, Hao

作者： Zuo, Hao;Zhu, Mingzhi;Zhou, Zhi;Liu, Zhonghua;Zhao, Jian;Zuo, Hao;Zhu, Mingzhi;Zhou, Zhi;Liu, Zhonghua;Zhao, Jian;Zuo, Hao;Zhu, Mingzhi;Zhou, Zhi;Liu, Zhonghua;Zhao, Jian;Si, Xiongyuan;Tan, Mangmang;Li, Wenting;Xie, Jiaomei;Yang, Wuxiong;Chen, Zhihui;Chen, Changsong

作者机构：

关键词： Chimonanthus praecox; Flowers-scented tea; Aroma; Chimonanthus tea; Storage; Absorption

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 482 卷

页码：

收录情况： SCI

摘要： Novel Chimonanthus teas with appealing flavors and enhanced health benefits were created by scenting various tea dhools with medicinal Chimonanthus praecox flowers. Primary volatile compounds, including linalool, methyl salicylate, indole, cinnamyl alcohol, and eugenol, were effectively absorbed into tea dhools. Averagely 12 volatile compounds were absorbed into the scented black and green tea. Approximately 9.4 % and 17.8 % of new aroma were transferred from white flowers to scented black and green tea, respectively. Phenylmethyl acetate emerged as the most significantly absorbed volatile in both scented black tea and green tea. Moreover, the green tea scented with yellow flowers contained more aroma (34.2 %) than these with white flowers. (E)-beta-ocimene was the most abundantly absorbed volatile in yellow flowers-scented green tea. Green tea dhools performed better in absorbing fragrances from Chimonanthus flowers than black tea. Storage effect on Chimonanthus tea aroma persistence were evaluated for Chimonanthus tea production.

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