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Aroma characteristics and adaptability of Goji (Lycium barbarum L.) leaf tea prepared from 25 different Goji lines

文献类型： 外文期刊

作者： Zhang, Mengcong 1 ; Lu, Li 1 ; Hu, Xiaowen 1 ; Zhou, Chengzhe 1 ; Zhang, Cheng 1 ; Fang, Jiaxin 1 ; Duan, Linyuan 2 ; Zhang, Bo 2 ; Guo, Yuqiong 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Anxi Coll Tea Sci, Coll Hort, Fuzhou 350002, Peoples R China

2.Ningxia Acad Agr & Forestry Sci, Wolfberry Sci Res Inst, Natl Wolfberry Engn Res Ctr, Yinchuan 750002, Peoples R China

3.Fujian Agr & Forestry Univ, Fujian Collaborat Innovat Ctr Green Cultivat & Pro, Quanzhou 362400, Anxi Cty, Peoples R China

关键词： Goji lines; Aroma evaluation; Multi-criteria evaluation methods; Adaptability

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 489 卷

页码：

收录情况： SCI

摘要： Goji (Lycium barbarum L.) leaf tea (LBLT) has gained popularity among consumers owing to its pleasant aroma. Selecting optimal Goji cultivars for tea processing is critical for enhancing the quality of LBLT. This study investigated the aroma characteristics of Goji leaf white tea (LBLWT) and green tea (LBLGT) prepared from 25 Goji lines. LBLWT emitted woody, floral and fruity aromas, while LBLGT exhibited a distinct roasted corn aroma. The integrated application of variable importance in projection, odour activity value and partial least-squares regression analyses led to the identification of key aroma compounds, whose metabolic pathways were also illustrated. Using multi-criteria evaluation methods, excellent Goji lines suitable for processing LBLWT (Z20, Z48 and N1) and LBLGT (Z85, Z20, N1 and Z68) were screened. This study took the lead in adopting multi-criteria evaluation methods, screening high-quality Goji lines and providing theoretical basis for high-quality LBLT processing.

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