Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities

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成果类型：

期刊论文

作者：

He, Youyue;Li, Jianjie;Mei, Huiling;Zhuang, Jing;Zhao, Zhen;...

通讯作者：

Xinghui Li<&wdkj&>Zhonghua Liu

作者机构：

[Zhao, Zhen; Jeyaraj, Anburaj; Zhuang, Jing; Wang, Yuhua; Liu, Zhonghua; Chen, Xuan; Li, Jianjie; Li, Xinghui; He, Youyue; Mei, Huiling] Nanjing Agr Univ, Int Inst Tea Ind Innovat the Belt & Rd, Nanjing 210095, Peoples R China.

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

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

通讯机构：

[Xinghui Li; Zhonghua Liu] I

International Institute of Tea Industry Innovation for “the Belt and Road”, Nanjing Agricultural University, Nanjing 210095, China<&wdkj&>International Institute of Tea Industry Innovation for “the Belt and Road”, Nanjing Agricultural University, Nanjing 210095, China<&wdkj&>National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China

语种：

英文

关键词：

Odor activity value;Red-light intensity;Spreading;Tea;Volatile substance

期刊：

Food Research International

ISSN：

0963-9969

年：

2023

卷：

168

页码：

112759

DOI：

10.1016/j.foodres.2023.112759

基金类别：

CRediT authorship contribution statement Youyue He: Conceptualization, Data curation, Investigation, Methodology. Jianjie Li: Formal analysis, Investigation. Huiling Mei: Formal analysis, Investigation. Jing Zhuang: Writing – review & editing. Zhen Zhao: Investigation. Anburaj Jeyaraj: Writing – review & editing. Yuhua Wang: Visualization. Xuan Chena: Formal analysis. Xinghui Li: Conceptualization, Writing – review & editing, acquisition. Zhonghua Liu: Conceptualization, Writing – review & editing, acquisition.

机构署名：

本校为其他机构

院系归属：

园艺园林学院

摘要：

Spreading is an indispensable process in the aroma formation of green tea. The application of exogenous red-light spreading in tea processing has been verified to significantly improve the aroma of green tea, and endow tea with freshness, sweet flavor, and mellow taste. However, there were no previous studies investigating the effects of spreading with different red-light intensities on the aroma components of green tea. The aim of the present study was to evaluate the effect of the relationship between the aroma component and spreading with different red-light intensities (300 mu mol center d...

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Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities

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