文献类型： 外文期刊

作者： Wei, Yuming ¹ ; Zhang, Jixin ¹ ; Li, Tiehan ¹ ; Zhao, Mengjie ² ; Song, Zhenshuo ³ ; Wang, Yujie ¹ ; Ning, Jingming ¹ ;

作者机构： 1.Anhui Prov Lab, Int Joint Res Lab Tea Chem & Hlth Effects, State Key Lab Tea Plant Biol & Utilizat, Key Lab Tea Biol & Tea Proc,Minist Agr & Rural Aff, Hefei, Anhui 230036, Peoples R China

2.Anhui Agr Univ, Sch Life Sci, Natl Key Engn Lab Crop Stress Resistance Breeding, Hefei 230036, Peoples R China

3.Fujian Acad Agr Sci, Tea Res Inst, Fuzhou 350013, Peoples R China

4.130 Changjiang West Rd, Hefei 230036, Peoples R China

关键词： Yellow tea; Yellowing process; Sensory evaluation; Aroma-active compounds; Odor activity value; Sensomics analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 431 卷

页码：

收录情况： SCI

摘要： An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with sensomics analysis. Quantification of the 15 aroma active compounds and calculation of odor activity values (OAVs) showed that the OAVs of sweet and floral aroma compounds increased significantly by 986.2% and 46.4%, respectively, after the optimized yellowing process. Sensory-directed aroma reconstitution and omission experiments confirmed that dimethyl sulfide, 3methylbutanal, fl-ionone, fl-damascenone, geraniol, phenylacetaldehyde, and linalool were the key odorants in YT after the optimized yellowing process. Odorant addition tests further demonstrated that fl-damascenone (OAV 590.4) was the main odorant for YT sweet aroma enhancement, while fl-ionone (OAV 884.6) was the main odorant for YT floral aroma enhancement.