Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments

文献类型： 外文期刊

第一作者： Luo, Hongyu

作者： Luo, Hongyu;Wang, Yi;Chang, Rui;Chen, Shanmin;Wu, Quan;Zhong, Yingfu;Wang, Tinghua

作者机构：

关键词： baking; chemical composition; sensory evaluation; volatile profiles; Yongchuan Xiuya green tea

期刊名称：FLAVOUR AND FRAGRANCE JOURNAL （ 影响因子：2.1； 五年影响因子：2.9 ）

ISSN： 0882-5734

年卷期： 2024 年 39 卷 4 期

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收录情况： SCI

摘要： This study aimed to explore the effects of different baking treatments on the quality of Yongchuan Xiuya (YCXY) green tea. It was found that a long time baking at low temperature was beneficial to keep green colour, faint scent, mellow and fresh taste quality, whereas baking under high temperature was adverse to the quality. Baking treatments slightly regulated (-)-epigallocatechin, (-)-epicatechin, (-)-gallocatechin gallate, total chlorophyll and carotenoid. As the baking temperature rose, the content of tea polyphenols, gallic acid, catechins, caffeine, soluble sugar and polyphenols/amino acids ratio obviously decreased. A total of 40 kinds of volatiles were detected in these six tea samples. A model for aroma type discrimination was successfully established based on partial least squares-discriminant analysis (PLS-DA). Ten kinds of volatile substances were the key characteristic markers for the faint scent, chestnut aroma and high-fired aroma types of YCXY green tea. 1-hexanol, hotrienol and dimethyl sulfide were furtherly used to discriminant aroma type based on Fisher discriminant analysis (FDA). This study found that long time baking under low temperature was beneficial to keep the faint scent quality of YCXY green tea. In addition, the key characteristic markers of different aroma types of tea were screened out according to PLS-DA and FDA methods.image

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