Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
文献类型： 外文期刊
第一作者： Huang, Wenjing
作者： Huang, Wenjing;Wang, Jing;Li, Luqing;Wang, Yujie;Deng, Wei-Wei;Ning, Jingming;Fang, Shimao;Zhuo, Chao;Luo, Yonghua;Yu, Yilei
作者机构：
关键词： Keemun black tea; Withering method; Aroma; GC-O
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 395 卷
页码：
收录情况： SCI
摘要： Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air withering was analysed using gas chromatography-mass spectrometry. The results revealed significant differences in the three samples. Gas chromatography-olfactometry and aroma extract dilution analysis were performed with screening through a relative odour activity value (rOAV) > 1. In total, 11 aroma-active compounds (geraniol, (Z)-4-heptenal, 1-octen-3-ol, (E)-beta-ionone, 3-methylbutanal, linalool, beta-damascenone, (E, E)-2,4-decadienal, methional, (E, E)-2,4-nonadienal, and (E)-2-nonenal) were found to be responsible for the differences in aroma caused by different withering methods. Linalool (rOAV, 161) and geraniol (rOAV, 785) were responsible for the higher flowery and fruity aromas when sun withering was applied, whereas methional (rOAV, 124) contributed to the intense roasty aroma when warm air withering was employed. Moreover, our results were verified by quantitative descriptive analysis and addition experiments.
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