数字农科院2.0

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea

文献类型： 外文期刊

作者： Meng X.;Wang J.-Q.;Wang F.;Gao Y.;Fu C.-H.;Du Q.;Feng Z.-H.;Chen J.-X.;Yin J.-F.;Xu Y.-Q.

作者机构：

关键词： Catechins;Osmanthus black tea;Sensory analysis;Tea moisture content;Volatile compounds

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 438 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma. The major contributors to the aroma of osmanthus black tea were identified as β-ionone, dihydro-β-ionone, benzeneacetaldehyde, citral, geraniol, and linalool by calculating their relative odor activity values. An analysis of the causes revealed that the moisture content of tea dhool significantly affected the adsorption of fresh flower aroma by tea. The experimental results showed that osmanthus black tea produced using tea dhool containing 30% moisture content had the highest content of crucial aroma components, suggesting the tea dhool under this condition had the strongest adsorption capacity for osmanthus aroma. © 2023 Elsevier Ltd

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