Analysis of Differences in Volatile Components of Rucheng Baimao (Camellia pubescens) Black Tea in Different Seasons

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成果类型：

期刊论文

作者：

Zhu, Junye;Zhou, Yuebin;Wen, Haitao

通讯作者：

Wen, HT

作者机构：

[Zhou, Yuebin; Zhu, Junye; Wen, Haitao] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Zhou, Yuebin; Zhu, Junye; Wen, Haitao] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Zhou, Yuebin; Wen, Haitao] Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Zhou, Yuebin; Wen, Haitao] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

[Zhou, Yuebin; Wen, Haitao] Hunan Agr Univ, Huangpu Innovat Res Inst, Guangzhou 510700, Peoples R China.

通讯机构：

[Wen, HT ] H

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

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

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

Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Rucheng Baimao;black tea;season;volatile components

期刊：

Foods

ISSN：

2304-8158

年：

2025

卷：

期：

页码：

763

DOI：

10.3390/foods14050763

基金类别：

Special Project for the Construction of Chenzhou National Innovation Demonstration Zone for the Agenda of Sustainable Development [2021sfq13]; Special Project for the Construction of Chenzhou National Innovation Demonstration Zone

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：

At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao (Camellia pubescens) black tea. In this study, sensory evaluation and volatile component analysis were carried out on one sample of Rucheng Baimao black tea corresponding to spring, summer, and autumn, respectively. The results of sensory evaluation showed that the black teas of all three seasons had floral aromas. However, the aroma quality of spring black tea was the best, followed by that of autumn black tea, and summer bl...

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Analysis of Differences in Volatile Components of Rucheng Baimao (Camellia pubescens) Black Tea in Different Seasons

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