Analysis of the Biochemical and Volatile Components of Qianlincha and Qiandingcha Prepared from Eurya alata Kobuski and Camellia cuspidate

文献类型： 外文期刊

第一作者： Ma, Linlong

作者： Ma, Linlong;Cao, Dan;Liu, Yanli;Gong, Ziming;Jin, Xiaofang;Yang, Yong;Ercisli, Sezai;Luo, Zhengfei;Jin, Xiaofang

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关键词： Eurya alata Kobuski; Camellia cuspidate; Camellia sinensis; biochemical component; volatile component; green tea

期刊名称：AGRONOMY-BASEL （ 影响因子：2.603； ）

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年卷期： 2021 年 11 卷 4 期

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收录情况： SCI

摘要： Due to the accumulation of experiences on treating disease, tea began to develop to pluralism, and not limited to Camellia sinensis. The leaf buds of Eurya alata Kobuski and Camellia cuspidate were used to make Qianlincha (QLC) and Qiandingcha (QDC), which have special taste, aromas, and health benefits. In our study, the biochemical and volatile components of QLC and QDC were systematically analyzed and compared with a normal green tea (GT, C. sinensis). The biochemical and volatile components in the three tea samples were remarkably different. Compared with those in GT, QLC and QDC exhibited higher content of flavonoids and remarkably lower content of amino acids, catechins, and caffeine. High levels of flavonoids may play a crucial role in taste, liquor color, and health function of QLC and QDC. Low levels of amino acids, catechins, and caffeine may impart mouth-drying or velvety-like astringent taste; umami and refreshing taste of QLC and QDC was not as good as that of GT. High levels of linalool, geraniol, nonanal, dimethyl sulfide, and cis-jasmone may impart a clean and strongly floral or fruity aroma characteristic of QLC. High levels of linalool, 3,7-dimethyl-6-octen-3-ol, (-)-terpinen-4-ol, and terpenes may impart a strongly floral aroma characteristic of QDC.

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