Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan
文献类型： 外文期刊
作者： Li, Junyao 1 ; Hao, Changhong 1 ; Jia, Huiyan 1 ; Zhang, Jing 1 ; Wu, Huiting 1 ; Ning, Jingming 1 ; Wang, Rangjian 2 ; Deng, Wei-Wei 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Anhui, Peoples R China
2.Fujian Acad Agr Sci, Tea Res Inst, 1 Pudang Rd, Fuzhou 350013, Fujian, Peoples R China
关键词： JMD black tea; Solvent-assisted flavor evaporation; Aroma extract dilution analysis; Gas chromatography-mass spectrometry olfactometry; Fruity compound; Odor activity values; Processing
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）
ISSN： 0889-1575
年卷期： 2022 年 108 卷
页码：
收录情况： SCI
摘要： Jinmudan (JMD) black tea is processed from the JMD cultivar (Camellia sinensis (L.) O. Kuntze cv. Jinmudan). Dried JMD black tea (JMD-D) received a score of 7.43 in the quantitative descriptive analysis, indicating that it had the strongest fruity flavor. Many volatile compounds (129) were identified by solvent assisted flavor evaporation and gas chromatograph mass spectrometry. In total, 26 aroma active compounds, including (Z)-methyl epi-jasmonate (flavour dilution factor (FD): 128-1024), benzeneacetaldehyde (FD: 512-1024), linalool (FD: 256-1024), geraniol (FD: 256-512), jasmine lactone (FD: 64-1024), were identified in JMD-D and controls through an aroma extract dilution analysis and gas chromatography-mass spectrometry olfactometry. On the basis of the FD values, odor activity values, and relative quantification results, the volatiles of fruit flavor derived from lipids, such as jasmine lactone, were prominent in JMD-D compared to the controls. During the processing of the four types of black tea, the volatile fraction concentration increased mainly from the fresh leaf to the fermentation stage and decreased in the drying stage.
- 相关文献
作者其他论文 更多>>
-
Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar 'Jinmudan'
作者：Pan, Yue;Jia, Huiyan;Li, Junyao;Cui, Yuqing;Yuan, Wenxuan;Deng, Wei-Wei;Yang, Jun;Wang, Rangjian
关键词：Jinmudan (JMD); Huangdan (HD); Tieguanyin (TGY); Black tea; Non-volatile compounds; alpha-linolenic acid
-
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
作者：Ma, Jinqing;Wang, Yujie;Li, Junyao;Zhang, Jixin;Wei, Yuming;Yan, Yaxing;Wang, Hongping;Pan, Yue;Xiong, Zhichao;Deng, Wei-Wei;Wang, Rangjian
关键词：Black tea; Volatile compounds; HP-SPME/GC-MS; SAFE/GC-MS; Drying
-
GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
作者：Wei, Yuming;Zhang, Jixin;Li, Tiehan;Wang, Yujie;Ning, Jingming;Zhao, Mengjie;Song, Zhenshuo;Ning, Jingming
关键词：Yellow tea; Yellowing process; Sensory evaluation; Aroma-active compounds; Odor activity value; Sensomics analysis
-
Targeted regulation of 5-aminolevulinic acid enhances flavonoids, anthocyanins and proanthocyanidins accumulation in Vitis davidii callus
作者：Lai, Chengchun;Zhang, Jing;Lai, Gongti;He, Liyuan;Xu, Heng;Li, Siyu;Wang, Qi;Guan, Xuefang;Huang, Juqing;Lai, Pufu;Zhang, Jing;He, Liyuan;Xu, Heng;Li, Siyu;Chen, Guixin;Che, Jianmei;Lai, Chengchun;Lai, Gongti;Wang, Qi;Guan, Xuefang;Huang, Juqing;Lai, Pufu;Lai, Chengchun;Lai, Gongti;Wang, Qi;Guan, Xuefang;Huang, Juqing
关键词：Anthocyanins; Spine grape; Callus; 5-aminolevulinic acid; Gene expression
-
Lost genome segments associate with trait diversity during rice domestication
作者：Zheng, Xiaoming;Li, Fei;Lou, Danjing;Ge, Jinyue;Fan, Weiya;Han, Zhenyun;Qiao, Weihua;Fang, Wei;Yang, Qingwen;Zheng, Xiaoming;Kim, Sung Ryul;Kohli, Ajay;Ye, Guoyou;Zheng, Xiaoming;Wen, Siyu;Zhong, Limei;Pang, Hongbo;Wang, Tianyi;Pan, Xiaowu;Zhu, Yebao;Wang, Jilin;Tang, Cuifeng;Wang, Xinhua;Zhang, Jing;Zhang, Jing;Xu, Zhijian;Ye, Guoyou;Olsen, Kenneth M.
关键词：Structure variation; Oryza; Domestication; Phenotype; Association
-
Light Quality Modulates Growth, Triggers Differential Accumulation of Phenolic Compounds, and Changes the Total Antioxidant Capacity in the Red Callus of Vitis davidii
作者：Lai, Cheng-Chun;Pan, Hong;Zhang, Jing;Wang, Qi;Que, Qiu-Xia;Pan, Ruo;Lai, Gong-Ti;Pan, Hong;Zhang, Jing;Que, Qiu-Xia;Pan, Ruo;Lai, Zhong-Xiong;Lai, Cheng-Chun;Wang, Qi;Lai, Gong-Ti
关键词：spine grape; callus culture; light quality; phenolics; flavonoids; anthocyanins; proanthocyanidins; total antioxidant capacity
-
Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics
作者：Zhu, Biying;Zhang, Jing;Li, Junyao;Fang, Shimao;Zhang, Zheng-Zhu;Deng, Wei-Wei;Wang, Rangjian
关键词：Jinmudan; Catechins; Caffeine; Amino acids; Volatile compounds
