您好，欢迎访问福建省农业科学院 机构知识库！
福建省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale

文献类型： 外文期刊

作者： Sui, Mengyuan 1 ; Wang, Lili 2 ; Xue, Rong 1 ; Xiang, Jun 3 ; Wang, Yufei 1 ; Yuan, Yuan 1 ; Pu, Qian 1 ; Fang, Xin 1 ; Liu, Bin 1 ; Hu, Xingming 4 ; Liu, Xiaoying 5 ; Huang, Youyi 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Hort & Forestry Sci, Tea Sci Dept, Natl Key Lab Germplasm Innovat & Utilizat Hort Cr, Wuhan, Peoples R China

2.Fujian Acad Agr Sci, Tea Res Inst, Fuzhou, Peoples R China

3.Enshi Tujia & Miao Autonomous Prefecture Acad Agr, Enshi, Peoples R China

4.Agr & Rural Bur Enshi Tujia & Miao Autonomous Pre, Enshi, Peoples R China

5.Enshi City Huazhishan Ecol Agr Co Ltd, Enshi Tujia & Miao Autonomous Prefecture, Enshi, Peoples R China

关键词： steamed green tea; key processing steps; key odorants; aroma formation pathway

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年 105 卷 1 期

页码：

收录情况： SCI

摘要： BACKGROUND: Enshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. RESULTS: A total of 134 volatiles were identified. Among these, 31 differential volatiles [P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein beta-ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants. CONCLUSION: The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. (c) 2024 Society of Chemical Industry.

  • 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：福建省农业科学院

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