Improvement of the sensory characteristics of Dancong tea using a dry-heating post-treatment approach
文献类型： 外文期刊
作者： Zeng, Yu 1 ; Liang, Jianhua 1 ; Zhang, Jianyong 2 ; Chen, Wei 1 ; Hu, Die 1 ; Xia, Hongling 1 ; Ma, Chengying 1 ; Qiao, Xiaoyan 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
2.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Peoples R China
关键词： Dry-heating post-treatment; Sensory evaluation; Biochemical compounds; Volatile compounds
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 185 卷
页码：
收录情况： SCI
摘要： Dancong tea is famous for floral aroma and strong, sweet aftertaste. Dry-heating post-treatment (DHP treatment) is used to decrease astringency and bitterness in oolong teas, but the effects of it on the taste and aroma profiles of Dancong teas are unknown. Here, the sensory and biochemical characteristics of two differently-scented Dancong tea varieties (YS and LH) were assessed both before and after DHP treatment. Overall, DHP treatment improved the taste and aroma of the infusions. The concentrations of theasinensins and theaflavins, which contribute to tea infusion colour and taste, varied significantly between varieties and as a result of DHP treat-ment. Treated samples showed a marked decrease in the abundance of volatile compounds such as alcohols, aldehydes, and ketones. Hotrienol and beta-ionone were the primary aroma-active volatile components shared by all samples (both varieties, both before and after DHP treatment). DHP treatment generated beta-myrcene and limonene, enhancing the characteristic Dancong aroma profiles and endowing treated samples with sweet and lemony odours, respectively. Heptanol and cis-2-heptenal were identified as the strongest contributors to the fresh, greenish aromas of untreated samples, and degraded by DHP treatment. This study offers an effective, economical, and implementable method of improving the quality of bitter, astringent teas.
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