Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan
文献类型： 外文期刊
作者： Li, Junyao 1 ; Hao, Changhong 1 ; Jia, Huiyan 1 ; Zhang, Jing 1 ; Wu, Huiting 1 ; Ning, Jingming 1 ; Wang, Rangjian 2 ; Deng, Wei-Wei 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Anhui, Peoples R China
2.Fujian Acad Agr Sci, Tea Res Inst, 1 Pudang Rd, Fuzhou 350013, Fujian, Peoples R China
关键词： JMD black tea; Solvent-assisted flavor evaporation; Aroma extract dilution analysis; Gas chromatography-mass spectrometry olfactometry; Fruity compound; Odor activity values; Processing
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）
ISSN： 0889-1575
年卷期： 2022 年 108 卷
页码：
收录情况： SCI
摘要： Jinmudan (JMD) black tea is processed from the JMD cultivar (Camellia sinensis (L.) O. Kuntze cv. Jinmudan). Dried JMD black tea (JMD-D) received a score of 7.43 in the quantitative descriptive analysis, indicating that it had the strongest fruity flavor. Many volatile compounds (129) were identified by solvent assisted flavor evaporation and gas chromatograph mass spectrometry. In total, 26 aroma active compounds, including (Z)-methyl epi-jasmonate (flavour dilution factor (FD): 128-1024), benzeneacetaldehyde (FD: 512-1024), linalool (FD: 256-1024), geraniol (FD: 256-512), jasmine lactone (FD: 64-1024), were identified in JMD-D and controls through an aroma extract dilution analysis and gas chromatography-mass spectrometry olfactometry. On the basis of the FD values, odor activity values, and relative quantification results, the volatiles of fruit flavor derived from lipids, such as jasmine lactone, were prominent in JMD-D compared to the controls. During the processing of the four types of black tea, the volatile fraction concentration increased mainly from the fresh leaf to the fermentation stage and decreased in the drying stage.
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