Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu\'er crude tea - 成果

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Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu'er crude tea

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Huimin An;Xingchang Ou;Jinhua Chen;Juan Li;Shi Li;...

通讯作者：

Zhonghua Liu<&wdkj&>Jianan Huang

作者机构：

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China

Hunan Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China

Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China

[Chongxing Li; Linjiang Fang] Lincang City Tea Research Institute, Yunnan Province, Lincang, China

通讯机构：

[Zhonghua Liu; Jianan Huang] K

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China<&wdkj&>National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China<&wdkj&>Hunan Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China<&wdkj&>Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China

语种：

英文

关键词：

acceptance;emotional responses;floral aroma;key volatile compounds;Pu'er crude tea

期刊：

Food Frontiers

ISSN：

2643-8429

年：

2024

卷：

期：

页码：

1765-1775

DOI：

10.1002/fft2.411

基金类别：

Huimin An and Xingchang Ou contributed equally to this work and should be considered co-first authors.

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Twenty‐nine compounds were identified as the key volatiles from 237 volatiles, which formed the flowery aroma of PCT. Linalool, geraniol, nonanal, and methyl salicylate were more abundant in the PCT, and they evoked the top five emotions, including mild, wild, aggressive, tame, and bored. Methyl salicylate contributed most to the wild emotion in the two mixed samples, and it may contribute positively to the health effects of tea. Abstract Pu'er crude tea (PCT), the initial raw material for making Pu'er tea, is favored because of unique flavor ...

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Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu'er crude tea

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