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Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics

文献类型： 外文期刊

作者： Zhong, Ni 1 ; Zhao, Xi 3 ; Yu, Penghui 3 ; Huang, Hao 3 ; Bao, Xiaocun 3 ; Li, Jin 1 ; Zheng, Hongfa 3 ; Xiao, Lizheng 1 ;

作者机构： 1.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China

2.Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China

3.Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Peoples R China

关键词： Huangjin green tea; sensory characteristic; liquor color; aroma; taste

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 17 期

页码：

收录情况： SCI

摘要： Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.

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