您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

文献类型： 外文期刊

作者： Zhang, Wenji 1 ; Cao, Junxi 1 ; Li, Zhigang 1 ; Li, Qiuhua 1 ; Lai, Xingfei 1 ; Sun, Lingli 1 ; Chen, Ruohong 1 ; Wen, Sh 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Key Lab Tea Resources Innovat & Utiliza, Guangzhou 510640, Peoples R China

关键词： Camellia sinensis; Dark tea; Pile fermentation; Aromatic components

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 357 卷

页码：

收录情况： SCI

摘要： Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HSSPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pilefermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. beta-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台