Identification of key aroma components responsive for jasmine-like aroma in 'Chungui' cultivar oolong tea processing

文献类型： 外文期刊

第一作者： Zhang, Yongheng

作者： Zhang, Yongheng;Shan, Ruiyang;You, Xiaomei;Zheng, Shiqin;Chen, Zhihui;Li, Xinlei;Kong, Xiangrui;Zhang, Yazhen;Lin, Zhenghe;Chen, Changsong;Zhang, Yongheng;Ding, Changqing;Wang, Xinchao

作者机构：

关键词： Oolong tea; Volatile compounds; Dynamic change; Aroma difference

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.2； 五年影响因子：6.2 ）

ISSN： 0926-6690

年卷期： 2025 年 233 卷

页码：

收录情况： SCI

摘要： The oolong tea produced from the Camellia sinenesis cultivar 'Chungui' (CG) is characterized by its distinctive and appealing jasmine-like floral aroma. However, the specific odorants contributing to this aroma and their changes during processing are not fully understood. This study investigated the changes in volatile compounds during CG oolong tea manufacturing, using the 'Huangdan' (HD) cultivar serving as a reference. A total of 536 volatiles were identified throughout the processing stages. Critical floral and fruity volatile compounds exhibited similar accumulation trends during the shaking and setting stages but diverged during fixing, rolling, and drying, resulting in distinct aroma attributes in the final CG and HD teas. Sensory evaluation and aroma analysis revealed that indole, (E)-(3-ocimene, (E)-(3-terpinolene, and benzeneacetaldehyde may synergistically contribute to the jasmine-like aroma of CG. These findings offer valuable insights into aroma development and changes during CG oolong tea processing, aiding in quality improvement through process optimization.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序