Characterization of key odorants in \'Baimaocha\' black teas from different regions - 成果

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Characterization of key odorants in 'Baimaocha' black teas from different regions

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成果类型：

期刊论文

作者：

Ouyang, Jian;Jiang, Ronggang;Chen, Hongyu;Liu, Qi;Yi, Xiaoqin;...

通讯作者：

Xiong, Ligui;Liu, Zhonghua;Huang, JA

作者机构：

[Huang, Jianan; Zhang, Xinyi; Li, Juan; Xiong, Ligui; Jiang, Ronggang; Chen, Hongyu; Liu, Qi; Liu, Zhonghua; Wen, Shuai; Huang, Fangfang; Yi, Xiaoqin; Wen, Haitao; Ouyang, Jian] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.

[Zhang, Xinyi; Li, Juan; Jiang, Ronggang; Chen, Hongyu; Liu, Qi; Wen, Shuai; Huang, Fangfang; Yi, Xiaoqin; Liu, Zhonghua; Xiong, Ligui; Huang, Jianan; Wen, Haitao; Ouyang, Jian] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredien, Changsha 410128, Peoples R China.

[Li, Juan; Liu, Zhonghua; Xiong, Ligui; Huang, Jianan; Wen, Haitao] Hunan Agr Univ, Coinnovat Ctr Educ, Minist Utilizat Bot Funct Ingredients, Changsha 410128, Peoples R China.

[Li, Juan; Liu, Zhonghua; Xiong, Ligui; Huang, Jianan; Wen, Haitao] Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Peoples R China.

通讯机构：

[Liu, ZH; Huang, JA ; Xiong, LG] H

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

语种：

英文

关键词：

GC×GC-O-Q-TOMS;Key odorants;Sensory evaluation;‘Baimaocha’ black tea

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2024

卷：

页码：

101303

DOI：

10.1016/j.fochx.2024.101303

基金类别：

China Agriculture Research System of MOF and MARA [xiangcainongzhi]; Efficient utilization of Rucheng 'Baimaocha' resources; Mining and utilization of genes for tea premium quality; Key technology innovation and demonstration of hunan hundred billion tea industry chain [CARS -19]; [2021NK1020-4]

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：

'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC×GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showe...

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Characterization of key odorants in 'Baimaocha' black teas from different regions

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