Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

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成果类型：

期刊论文

作者：

Wang, Chao;Xu, Wazhen;Yuan, Yuqi;Zhai, Yuke;Hu, Tengfei;...

通讯作者：

Li, Q

作者机构：

[Hu, Tengfei; Yuan, Yuqi; Zhai, Yuke; Wang, Chao; Xu, Wazhen; Liu, Zhonghua; Li, Qin; Huang, Jianan; Li, Q] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Wang, Chao; Liu, Zhonghua; Li, Qin; Huang, Jianan] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Hunan, Peoples R China.

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

通讯机构：

[Li, Q ] H

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

语种：

英文

关键词：

Fu-brick tea;Odor-active compounds;Release behaviors;Sensory analysis;Instrumental analysis;Nonlinear curve fitting analysis

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2023

卷：

页码：

100551

DOI：

10.1016/j.fochx.2022.100551

基金类别：

This work was supported by the National Natural Science Foundation of China (32102004, 31871764, 32272773), the Project funded by China Postdoctoral Science Foundation (2021M701169, 2022T150206), the National Key Research and Development Program of China (2022YFD1600805), the Natural Science Foundation of Hunan Province (2022JJ30023), the China Agriculture Research System of MOF and MARA, the Construction of World Big-leaf Tea Technology Innovation Center and Industrialization of Achievements (202102AE090038), the Scientific and Technological Talents and Platform Plan (Academician Expert Workstation) (202104AC100001-B01), and the Open Project Fund of College of Horticulture of Hunan Agricultural University (2021YYXK003).

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 odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed water combined with sensory, instrumental, and nonlinear curve fitting analysis. The odor intensities of condensed water and the concentrations of odor-active compounds could be significantly fitted (p

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Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

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