Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

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成果类型：

期刊论文

作者：

Liu, Panpan;Zheng, Pengcheng*;Feng, Lin;Gong, Ziming;Zheng, Lin;...

通讯作者：

Liu, Zhonghua;Zheng, Pengcheng

作者机构：

[Liu, Zhonghua; Liu, Panpan; Huang, Jianan] Hunan Agr Univ, Key Lab Tea Sci, Natl Res Ctr Engn & Technol Utilizat Bot Funct In, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Liu, Panpan; Huang, Jianan] Hunan Agr Univ, Coinnovat Ctr, Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Wang, Xueping; Gao, Shiwei; Ye, Fei; Gong, Ziming; Liu, Panpan; Zheng, Pengcheng; Feng, Lin; Zheng, Lin] Hubei Acad Agr Sci, Hubei Qingzhuan Tea Engn Res Ctr, Fruit & Tea Res Inst, Wuhan 430064, Hubei, Peoples R China.

通讯机构：

[Liu, Zhonghua; Zheng, Pengcheng] H

Hunan Agr Univ, Key Lab Tea Sci, Natl Res Ctr Engn & Technol Utilizat Bot Funct In, Minist Educ, Changsha 410128, Hunan, Peoples R China.

Hunan Agr Univ, Coinnovat Ctr, Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

Hubei Acad Agr Sci, Hubei Qingzhuan Tea Engn Res Ctr, Fruit & Tea Res Inst, Wuhan 430064, Hubei, Peoples R China.

语种：

英文

关键词：

Gas chromatography–olfactometry;Odor-activity value;Pile fermentation;Qingzhuan tea;Volatile component

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2022

卷：

375

页码：

131847

DOI：

10.1016/j.foodchem.2021.131847

基金类别：

This study was supported by National Natural Science Foundation of China (31902081), China Agriculture Research System of MOF and MARA (CARS-19), Key Research and Development Program of Hubei Province (2020BBA038) and the Agricultural Science and Technology Innovation Center of Hubei Province (2019–620-000–001-24).

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：

Changes in key odorants and aroma profiles of Qingzhuan tea (QZT) during its manufacture were determined using headspace solid-phase microextraction gas chromatography-mass spectrometry/olfactometry. An aroma profile was constructed to illustrate sensory changes during manufacture. The characteristic aroma of QZT was aged fragrance, which was mostly developed during pile fermentation and was enhanced during the aging and drying stages. Using volatile compounds found in the raw materials, sun-dried green tea and QZT finished product were compare...

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Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

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