GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks

文献类型： 外文期刊

第一作者： Chen, Wei

作者： Chen, Wei;Qi, Dandan;Miao, Aiqing;Ma, Chengying;Wang, Wenwen

作者机构：

关键词： aroma characteristics; black tea; grafting; volatile compounds

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2021 年 86 卷 3 期

页码：

收录情况： SCI

摘要： The study was aim to investigate the effects of grafting on volatile compounds and sensory quality of black tea. Seven groups of black tea were prepared from one nongrafted tea tree "Yinghong9 (YJ)" and six grafted tea trees by grafting scion of "YingHong9" on different rootstocks. Sensory analysis indicated marked/slight variations among seven samples, among which, the one grafting on HuangZhiXiangDanCong (HZX) stood out with floral and fruity aroma. The result of chemometrics analysis suggested various effects on compounds caused by different rootstocks. A total of 38 differential compounds were identified, showing mainly quantitative variations, with 36 being identified in all samples. The significant higher contents of volatiles, such as geraniol, phenylethyl alcohol, (E)-nerolidol, decanal, and linalool oxides, in HZX compared with YJ were observed, which explained why floral and fruity aroma stood out among the whole aroma profile of HZX. Both results of sensory and instrumental analysis suggested certain correlation between compound variations and aroma characteristics. Moreover, different rootstocks influenced the aroma quality in different ways. Practical Application In conclusion, the study illuminates the various effects of grafting on the volatile compounds and aroma quality, which enlightens the possibility of changing aroma quality of black tea by grafting scions on different rootstocks. And thus, it can help guide the practical production when cultivating new varieties.

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