A meta-analysis of dynamic changes of key aroma compounds during black tea processing

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成果类型：

期刊论文

作者：

Chen, Zhi;Li, Zixin;Zhao, Yiqiao;Zhu, Mingzhi*;Li, Juan*;...

通讯作者：

Zhu, Mingzhi;Li, Juan;Wang, KB

作者机构：

[Chen, Zhi; Li, Zixin; Wang, KB; Zhao, Yiqiao; Zhu, Mingzhi; Li, Juan; Wang, Kunbo] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Chen, Zhi; Li, Zixin; Zhao, Yiqiao; Wang, Kunbo; Zhu, Mingzhi; Li, Juan] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Wang, Kunbo] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

[Wang, Kunbo] Hunan Agr Univ, Huangpu Innovat Res Inst, Guangzhou 510715, Peoples R China.

通讯机构：

[Wang, KB ; Zhu, MZ; Li, J] H

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Black tea;Meta -analysis;Processing;Aroma

期刊：

Food Bioscience

ISSN：

2212-4292

年：

2024

卷：

页码：

103784

DOI：

10.1016/j.fbio.2024.103784

基金类别：

National Key Research and Develop- ment Program of China [2022YFD2101102]; Natural Science Founda- tion of Hunan Province for Outstanding Young Scholars [2022JJ20028]; Yunnan Province Key Research and Development Program of China [202202AE090030, 2022JBGS0007]

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：

Black tea aroma is composed of volatile flavour compounds at different concentrations generated during the manufacture of black tea. The common process of black tea production consists of four stages: withering, rolling, fermentation, and firing. However, no systematic review and meta-analysis study on the volatile components during black tea processing was conducted. The present study evaluated the changes of the volatile compounds in black tea processing through a systematic review and meta-analytic approach. The results revealed that the content of phenylacetaldehyde and (E)-2-octenal signi...

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A meta-analysis of dynamic changes of key aroma compounds during black tea processing

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