Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile

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成果类型：

期刊论文

作者：

Chen, Guohe;Xue, Yajie;Zhu, Guangmei;Xie, He;Zhang, Jing;...

通讯作者：

Huang, Jianan;Liu, Zhonghua;Wang, C

作者机构：

[Chen, Guohe; Wang, Chao; He, Chuyi; Xie, He; Zhang, Jing; Liu, Zhonghua; Xiao, Wanling; Huang, Jianan; Xue, Yajie; Zhu, Guangmei; Huang, JN] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

[Chen, Guohe; He, Chuyi; Xie, He; Zhang, Jing; Xiao, Wanling; Wang, Chao; Liu, Zhonghua; Huang, Jianan; Xue, Yajie; Zhu, Guangmei] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

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

[Wang, Chao; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Peoples R China.

[Wang, Chao; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

通讯机构：

[Liu, ZH; Wang, C ; Huang, JN] H

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

语种：

英文

关键词：

Instant Pu-erh tea;Key odor-active compounds;Relative odor activity value;HS-SPME-GC x GC-TOF/MS

期刊：

FOOD CHEMISTRY-X

ISSN：

2590-1575

年：

2024

卷：

DOI：

10.1016/j.fochx.2024.101925

基金类别：

National Key Research and Development Program of China [2023YFD1601500]; National Natural Science Foundation of China [32272773]; Natural Science Foundation of Hunan Province [2022JJ30023, 2023JJ40319]; Innovation Platform and Talent Plan-2023 Huxiang Youth Talent Technology Innovation Category [2023RC3155]; Yunnan Province Key Research and Development Program of China [202202AE090030]; Scientific and Technological Talents and Platform Plan (Academician Expert Workstation) [202104AC100001-B01]

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：

The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC x GC-TOF/MS were utilized for analysis. The result showed that the optimal process condition of IPET was a tea-to-water ratio 1:8, an extraction temperature 75 C-degrees, and an extraction time 60 min. A total of 235 volatile compounds were identified and 65 key odor-active compounds with ROA...

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Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile

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