Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
文献类型： 外文期刊
作者： Zheng, Fangling 1 ; Gan, Shiya 1 ; Zhao, Xiaoyi 1 ; Chen, Yingqi 1 ; Zhang, Ying 1 ; Qiu, Tong 1 ; Zheng, Pengcheng 4 ; Zhai, Xiaoting 1 ; Dai, Qianying 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Tea Biol & Tea Proc, Hefei 230036, Peoples R China
3.Anhui Agr Univ, Int Joint Lab Tea Chem & Hlth Effects, Minist Educ, Hefei 230036, Peoples R China
4.Hubei Acad Agr Sci, Inst Fruit & Tea, Hubei Tea Engn & Technol Res Ctr, Wuhan 430064, Peoples R China
5.130 Changjiang West Rd, Hefei 230036, Anhui, Peoples R China
关键词： Black tea; Regionality; Gas chromatography -ion mobility spectrometry; Sensory profiles; Multivariate analysis
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 184 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the effect of planting regions on the aroma quality of Chinese black tea by chemical and sensory profiles. Thus, a total of 99 volatile compounds in black tea samples made from four provinces of China were identified by gas chromatography-ion-mobility spectrometry, among which the amounts of 55 compounds were significantly different. The sensory analysis showed all black tea samples had the sweet note. Additionally, the characteristic aroma attribute of Keemun black tea was floral odor, Yichang black tea evoked herbal/minty note, while Dian black tea and Yingde black tea evoked sweet potato-like/plum-like note. The results of partial least squares regression and network analysis showed significant amounts differences of 25 volatiles such as benzeneacetaldehyde, (Z)-3-hexenol, & gamma;-nonalactone, and linalool were responsible for the region related-aroma characteristics of four black teas. Aldehydes, ketones and alcohols mainly contributed to the green, floral, sweet potato-like, and malty attributes, and esters had great contribution to the sweet note. The objectives were providing certain theoretical support for the scientific description of the difference of sensory and chemical basis of black teas in different regions.
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