期刊论文

Liu, ZH;Yin, X

英文

Foods

2304-8158

2024

13

1

42-

10.3390/foods13010042

Conceptualization, methodology, software, and validation, K.W. and X.Y.; formal analysis, K.W. and X.Y.; investigation, K.W. and N.X.; resources, Y.X.; data curation, K.W. and X.Y.; data analysis: H.X. and C.L.; writing—original draft preparation, K.W. and S.L.; writing—review and editing, J.H. and Z.L.; funding acquisition, S.Z. and Z.L. All authors have read and agreed to the published version of the manuscript. This work was supported by the key R&D projects of the Science and Technology Department of Hunan Province, “Research and Demonstration of Key Processing Technology of Hunan Black” (2020NK2047), the National Key Research and Development Program of the Ministry of Science and Technology of the People’s Republic of China, “Research and Application Demonstration of Key Technology and Equipment for Deep Processing and High-Value Utilization of Summer-Autumn Tea” (2022YFD1600805), “Research on Quality Characteristics of Huangpu Black Tea and Product Quality Standards” (2022xczx-087), and “Research on Key Technologies for Processing Advantageous Tea Types in Hunan and Development of Intelligent Automation Equipment” (2021NK1020-2).

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Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a flor...