Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea

文献类型： 外文期刊

第一作者： Wang, Kuofei

作者： Wang, Kuofei;Xie, Nianci;Xu, Hao;Liu, Changwei;Huang, Jianan;Liu, Zhonghua;Wang, Kuofei;Xie, Nianci;Xu, Hao;Liu, Changwei;Huang, Jianan;Liu, Zhonghua;Xiao, Yangbo;Xie, Nianci;Li, Saijun;Zhang, Shuguang;Yin, Xia;Huang, Jianan;Liu, Zhonghua;Huang, Jianan;Liu, Zhonghua

作者机构：

关键词： shaken Hunan black tea; leaves grade; taste; aroma; HS-SPME/GC-MS

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 1 期

页码：

收录情况： SCI

摘要： Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, beta-myrcene, citral, and trans-beta-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.

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