文献类型： 外文期刊
作者： Wang, Kuofei 1 ; Xiao, Yangbo 3 ; Xie, Nianci 1 ; Xu, Hao 1 ; Li, Saijun 3 ; Liu, Changwei 1 ; Huang, Jianan 1 ; Zhang, Shuguang 3 ; Liu, Zhonghua 1 ; Yin, Xia 3 ;
作者机构： 1.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China
2.Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China
3.Hunan Acad Agr Sci, Tea Res Inst, Dept Tea Qual Chem & Nutr Hlth, Hunan Tea Plant & Tea Proc Observat Stn,Minist Agr, Changsha 410125, Peoples R China
4.Minist Utilizat Bot Funct Ingredients, Coinnovat Ctr Educ, Changsha 410128, Peoples R China
5.Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China
关键词： shaken Hunan black tea; leaves grade; taste; aroma; HS-SPME/GC-MS
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 1 期
页码：
收录情况： SCI
摘要： Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, beta-myrcene, citral, and trans-beta-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.
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