数字农科院2.0

Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea

文献类型： 外文期刊

作者： Xin Meng;Fang Wang;Chao Hong Fu;Lin Zeng;Zhen Hua Chen;Qizhen Du;Zhi Hui Feng;Jun Feng Yin;Yong Quan Xu

作者机构：

关键词： Hydrolat;Osmanthus;osmanthus black tea;Volatile components

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro-β-ionone, nonanal, β-cyclocitral, β-ionone, benzaldehyde, α-ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article: (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).

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