文献类型： 外文期刊
第一作者： Wang, Huajie
作者： Wang, Huajie;Wang, Jinjin;Yuan, Haibo;Shen, Shuai;Li, Jia;Hua, Jinjie;Jiang, Yongwen
作者机构：
关键词： Dianhong Congou black tea; multivariate statistical analysis; objective evaluation; volatile and non-volatile compounds; withering degree
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.612； 五年影响因子：3.575 ）
ISSN： 0950-5423
年卷期： 2022 年 57 卷 6 期
页码：
收录情况： SCI
摘要： Withering degrees (mild, appropriate and severe) have an important effect on the quality of Dianhong Congou black tea. In this study, appropriate withering (AW) promoted the conversion of catechins, yielding theaflavins (TFs) and thearubigins (TRs). This withering degree also resulted in the degradation of flavonoid glycosides, and the formation and conversion of soluble sugars and high-boiling volatile compounds. The objective colour attributes were significantly higher under AW conditions, in addition to the best sensory qualities, including umami and sweetness flavours. Moreover, nine key non-volatile compounds (TRs, theabrownins (TBs), fructose, etc.) and seven key volatile components (benzaldehyde, trans-beta-Ionone, methyl salicylate, etc.) were determined. This research provides theoretical support for in-depth exploration of the formation mechanism of Dianhong Congou black tea.
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