您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

A comparative analysis of the volatile components of green tea produced from various tea cultivars in China

文献类型： 外文期刊

作者： Ma, Lin-long 1 ; Cao, Dan 1 ; Liu, Yan-li 1 ; Gong, Zi-ming 1 ; Liu, Pan-pan 1 ; Jin, Xiao-fang 1 ;

作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Wuhan, Hubei, Peoples R China

关键词： Tea cultivars; green tea; volatile components; odor activity value; principal component analysis

期刊名称：TURKISH JOURNAL OF AGRICULTURE AND FORESTRY （ 影响因子：2.585； 五年影响因子：1.974 ）

ISSN： 1300-011X

年卷期： 2019 年 43 卷 5 期

页码：

收录情况： SCI

摘要： China is a major producer and consumer of green tea and possesses numerous high-quality tea cultivars, which can be used to make green tea. However, the green teas produced from these tea cultivars vary markedly in aroma. In this study, a sensory evaluation method and headspace solid-phase microextraction combined with GC-MS were employed to determine the primary substances that contribute to the aromas and key differences in the aroma components of green tea produced from 20 tea cultivars. The results revealed 57 major volatile components, among which aldehydes, alcohols, and esters were the most prevalent. For the volatile components, the linalool, nonanal, and geraniol contents were the highest, followed by dimethyl sulfide, methyl salicylate, heptanal, and caproicacidhexneylester. 'the volatile components varied considerably among the green tea samples, and some contained substances with a high content that gave off unique aromas. The correlation analysis revealed significant correlations between the sensory evaluation scores and contents of linalool, geraniol, methyl salicylate, cis-linalool oxide, 3-carene, phenethyl alcohol, limonene, (Z)-3-cis-3-hexenyl isovalerate, citral, (E)-beta-ocimene, alcohols, esters, and alkenes, as well as between the sensory evaluation scores and total volatile component contents. Aromatic substances with the highest odor activity values were, in descending order, linalool, capraldehyde, dimethyl sulfide, beta-ionone, geraniol, nonanal, heptanal, (E)-2-nonenal, and caproicacidhexneylester. These substances were the major contributors to aroma formation in the green tea samples. The principal component analysis and orthogonal projections to the latent structure-discriminant analysis suggested that the 20 tea cultivars could be grouped into 6 categories and that the high content of linalool, nonanal, and geraniol substantially contributed to the categorization of the tea cultivars. A key variable analysis revealed that 23 volatile components played a critical role in the categorization of the tea cultivars.

  • 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：湖北省农业科学院

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