Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea
文献类型： 外文期刊
作者： Ye, Fei 1 ; Gui, Anhui 1 ; Qiao, Xiaoyan 2 ; Liu, Panpan 1 ; Wang, Xueping 1 ; Wang, Shengpeng 1 ; Feng, Lin 1 ; Teng, Jin 1 ; Xue, Jinjin 1 ; Chen, Xun 1 ; Mei, Yuanhong 3 ; Zhang, Binghua 4 ; Han, Hanshan 5 ; Liao, Anhua 6 ; Zheng, Pengcheng 1 ; Gao, Shiwei 1 ;
作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Wuhan 430064, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510610, Peoples R China
3.Hubei Wufeng Jiming Tea Co Ltd, Yichang 443413, Peoples R China
4.Danding Tea Co Ltd, Shiyan 442717, Peoples R China
5.MuLan Tianxiang Co Ltd, Wuhan 432200, Peoples R China
6.Huaishu Tea Profess Cooperat, Shiyan 442616, Peoples R China
关键词： Hubei strip-shaped green tea; roasting process; color; physicochemical components; aroma quantitation; odor activity value; HS-SPME-GC-MS-O
期刊名称：METABOLITES （ 影响因子：3.7； 五年影响因子：4.1 ）
ISSN：
年卷期： 2025 年 15 卷 3 期
页码：
收录情况： SCI
摘要： Background: Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT). Methods: This study examined the effects of roast processing on the sensory attributes, color qualities, physicochemical properties, and key aroma compounds of HSSGT. Sensory evaluation, color qualities determination, principal component analysis of physicochemical components (PCA), HS-SPME (headspace solid-phase microextraction) coupled with GC-MS (gas chromatography-mass spectrometry), relative odor activity value (ROAV), gas chromatography-olfactometry (GC-O), and absolute quantification analysis were employed to identify the critical difference in compounds that influence HSSGT desirability. Results: The results indicated that HSSGT roasted at 110 degrees C for 14 min achieved the highest sensory scores, superior physicochemical qualities, and an enhanced aroma index, which was attributed to shifting the proportion of chestnut to floral volatile compounds. Additionally, sensory-guided ROAV, GC-O, and absolute quantification revealed that linalool, octanal, nonanal, and hexanal were the most significant volatile compounds. The variations in these four critical compounds throughout the roasting process were further elucidated, showing that the ideal roasting conditions heightened floral aromas while diminishing the presence of less desirable green odors. These findings offer technical guidance and theoretical support for producing HSSGT with a more desirable balance of chestnut and floral aroma characteristics.
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