The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process

文献类型： 外文期刊

第一作者： Wang, Weiwei

作者： Wang, Weiwei;Feng, Zhihui;Min, Rui;Yin, Junfeng;Jiang, Heyuan

作者机构：

关键词： yellow tea; volatile compounds; temperature; humidity

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 20 期

页码：

收录情况： SCI

摘要： Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed by GC-MS. Results showed that a total of 75 volatile compounds were identified. A partial least squares discriminant analysis (PLS-DA) determined that 42 of them were differential compounds, including 12 hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and compared the contents of differential compounds under the conditions of 40 degrees C with 90% humidity, 50 degrees C with 50% humidity, and 30 degrees C with 70% humidity, then analyzed the variation patterns of hydrocarbons under different yellowing environmental conditions. A 40 degrees C with 90% humidity treatment reduced the content of more hydrocarbons and increased the aldehydes. The content of 3-hexen-1-ol was higher when treated at 50 degrees C with 50% humidity and was consistent with the results of sensory evaluation. This study could provide a theoretical basis for future research on the aroma of yellow tea.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序