The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars.
Aroma attribute
Molecular sensory technology
Oolong tea
Tea cultivars
Tea processing mode
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 2023
30 Jun 2023
Historique:
received:
20
02
2023
revised:
21
05
2023
accepted:
25
05
2023
medline:
3
7
2023
pubmed:
3
7
2023
entrez:
3
7
2023
Statut:
epublish
Résumé
This study delved into the aroma characteristics of "Qingxiang" oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived volatiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the "fresh" odor attribute is the basis for its aroma, while "floral and fruity" fragrances are its aroma characteristics. The perception of oolong tea as "fresh" and "floral and fruity" is influenced by the interactions of its aroma components. These findings provide a new basis for breed improvement and process enhancement in oolong tea production.
Identifiants
pubmed: 37397208
doi: 10.1016/j.fochx.2023.100730
pii: S2590-1575(23)00173-6
pmc: PMC10314214
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100730Informations de copyright
© 2023 The Author(s).
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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