Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea

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成果类型：

期刊论文

作者：

Xie, He;Liu, Yang;Huang, Tian;Xue, Yajie;Zhu, Guangmei;...

通讯作者：

Liu, Zhonghua;Bai, Silei;Wang, C

作者机构：

[Wang, Chao; Liu, Yang; Bai, Silei; Xie, He; Liu, Zhonghua; Zhao, Liangliang; Huang, Jianan; Xue, Yajie; Zhu, Guangmei] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

[Wang, Chao; Liu, Yang; Bai, Silei; Xie, He; Liu, Zhonghua; Zhao, Liangliang; 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; Bai, Silei; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

[Bai, Silei; 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] Hunan Agr Univ, Minist Agr & Rural Affairs China, Changsha, Peoples R China.

通讯机构：

[Liu, ZH; Wang, C ; Bai, SL] H

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

语种：

英文

关键词：

Fu brick tea;Key odor-active compounds;GCxGC-Q-TOFMS;GC-O;Relative odor activity value

期刊：

LWT

ISSN：

0023-6438

年：

2025

卷：

221

页码：

117593

DOI：

10.1016/j.lwt.2025.117593

基金类别：

National Natural Science Foundation of China [32272773]; National Key Research and Development Program of China [2023YFD1601500]; Natural Science Foundation of Hunan Province [2022JJ30023, 2023JJ40319]; Innovation Platform and Talent Plan-2023 Huxiang Youth Talent Technology Innovation Category [2023RC3155]; National Modern Tea Industry Technology System [CARS-19]

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：

Compression is a crucial step in the production of Fu brick tea (FBT), affecting its chemical composition and sensory quality. However, the impact of compression degree on its aroma remains unclear. This study investigates the effect of compression degree on the aroma quality of FBT (loose-pressed brick tea, medium-pressed brick tea, tightly-pressed brick tea). GC×GC-Q-TOFMS, GC-O, quantitative descriptive analysis (QDA), and relative odor activity (ROAV) were used to decode the aroma characteristics of Fu brick tea. Results showed that signif...

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Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea

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