Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics

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成果类型：

期刊论文

作者：

Ouyang, Jian;Jiang, Ronggang;Xu, Hao;Wen, Shuai;Liu, Changwei;...

通讯作者：

Liu, Zhonghua;Huang, JA

作者机构：

[Zhai, Yuke; Li, Shi; Xu, Hao; Chen, Jinhua; Huang, Jian-an; Liu, Changwei; Huang, JA; Wang, Kunbo; Liu, Yang; Jiang, Ronggang; Chen, Hongyu; Xie, He; Liu, Zhonghua; Wen, Shuai; Ouyang, Jian] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

[Zhai, Yuke; Li, Shi; Xu, Hao; Chen, Jinhua; Huang, Jian-an; Liu, Changwei; Wang, Kunbo; Liu, Yang; Jiang, Ronggang; Chen, Hongyu; Xie, He; Wen, Shuai; Liu, Zhonghua; Ouyang, Jian] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China.

[Zhai, Yuke; Li, Shi; Chen, Jinhua; Huang, Jian-an; Wang, Kunbo; Liu, Zhonghua] Hunan Agr Univ, Minist Utilizat Bot Funct Ingredients, Coinnovat Ctr Educ, Changsha 410128, Peoples R China.

[Zhai, Yuke; Li, Shi; Chen, Jinhua; Huang, Jian-an; Wang, Kunbo; Liu, Zhonghua] Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Peoples R China.

[Zhai, Yuke; Huang, Jian-an; Wang, Kunbo; Liu, Zhonghua] Hunan Agr Univ, Huangpu Innovat Res Inst, Guangzhou 510700, Peoples R China.

通讯机构：

[Liu, ZH; Huang, JA ] H

Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Different grades;Huangpu black tea;Metabolomics;Sensory histology techniques

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2024

卷：

页码：

101600

DOI：

10.1016/j.fochx.2024.101600

基金类别：

Huangpu black tea and product quality standards [2022xczx-087]; Research and application demonstration of key technologies for green ecological production of characteristic summer and autumn tea [2022YFD1600800]; Agriculture Research System of China of MOF and MARA [CARS -19]

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：

Significant differences exist in aroma and taste of different grades of large-leaf black tea. In this study, sensory histology combined with metabolomics were used to investigate the sensory characteristics and phytochemical profiles of different grades of Huangpu black tea (HPBT). Sensory evaluation showed that high grade HPBT had high intensity of pekoe, fresh aroma and umami, with aroma and taste scores declining with decreasing grades. 173 non-volatiles were identified, of which 23 marker metabolites could be used as discrimination of different grades HPBT taste. In addition, 154 volatile ...

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Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics

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