Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose

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成果类型：

期刊论文

作者：

Wen, Shuai;Jiang, Ronggang;An, Ran;Ouyang, Jian;Liu, Changwei;...

通讯作者：

Huang, Jianan;Liu, ZH

作者机构：

[Chen, Jinhua; Huang, Jianan; Liu, Changwei; Ou, Xingchang; Liu, Zhonghua; Jiang, Ronggang; Chen, Hongyu; Wen, Shuai; Zeng, Hongzhe; Wang, Zhong; Ouyang, Jian] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Chen, Jinhua; Liu, Changwei; Ou, Xingchang; Jiang, Ronggang; Chen, Hongyu; Wen, Shuai; Zeng, Hongzhe; Liu, Zhonghua; Huang, Jianan; Wang, Zhong; Ouyang, Jian] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

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

[Chen, Jinhua; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

[Cao, Junxi; Sun, Shili] Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China.

通讯机构：

[Huang, JA; Liu, ZH ] H

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

语种：

英文

关键词：

Aroma quality;Dark tea;Electronic nose;GC × GC-QTOFMS;GC-olfactometry;OAV;Pile-fermentation

期刊：

Food Research International

ISSN：

0963-9969

年：

2023

卷：

174

期：

Pt 1

页码：

113643

DOI：

10.1016/j.foodres.2023.113643

基金类别：

Major Project of Science and Technology of Guangxi Zhuang Autonomous Region [AA20302018-9]; High-quality Development Strategy Research of the Chinese Tea Industry [2023-XY- 29]; China Agriculture Research System of MOF and MARA [CARS19]

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：

Aroma is one of the significant quality factors of dark tea (DT). However, for a single large-leaf tea variety, there are few studies analyzing the effect of pile-fermentation on the aroma quality of DT. The GC×GC-QTOFMS, electronic nose (E-nose) and GC-olfactometry (GC-O) techniques were employed to analysis the difference of tea products before and after pile-fermentation. A total of 149 volatile metabolites (VMs) were identified, with 92 VMs exhibiting differential characteristics. Among these, 31 VMs with OAV>1.0 were found to be correlate...

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Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose

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