Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea.
Aroma
Color
Echa 10
Enshi green tea
Taste
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Jun 2022
30 Jun 2022
Historique:
received:
21
01
2022
revised:
16
03
2022
accepted:
17
03
2022
entrez:
31
3
2022
pubmed:
1
4
2022
medline:
1
4
2022
Statut:
epublish
Résumé
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Echa 10 imparts a special honeysuckle fragrance, which was further analyzed by molecular sensory analysis and the formation of this honeysuckle fragrance was attributed to the key components of dodecane, octadecane, phenethyl alcohol, and jasmonone. In aroma evaluation, Echa 10 green tea showed the best performance, which is mainly related with the content of geraniol, linalool, phenethyl alcohol, and benzyl alcohol. Additionally, Echa 10 scored the highest in taste evaluation, which is mainly determined by the contents and ratios of tea polyphenols, amino acids, caffeine, and soluble sugars.
Identifiants
pubmed: 35356696
doi: 10.1016/j.fochx.2022.100289
pii: S2590-1575(22)00087-6
pmc: PMC8958318
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100289Informations de copyright
© 2022 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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