期刊论文

Zhang, SG

英文

Food Research International

0963-9969

2023

174

Pt 1

113515

10.1016/j.foodres.2023.113515

CRediT authorship contribution statement Xia Yin: Investigation, Visualization, Writing – review & editing, acquisition. Yangbo Xiao: Investigation, Data curation, Writing – original draft, Validation. Kuofei Wang: Investigation, Data curation. Wenliang Wu: Investigation. Jing Huang: . Shujuan Liu: Investigation. Shuguang Zhang: Methodology, Conceptualization, Project administration, acquisition. Acknowledgement The authors would like to thank all those who contributed directly or indirectly to the project. This work was supported by the key R&D projects of Science and Technology Department of Hunan Province “Research and Demonstration of Key Processing Technology of Hunan Black” (2020NK2047), and the National Key Research and Development Program of Ministry of Science and Technology of the People's Republic of China “Research and Application Demonstration of Key Technology and Equipment for Deep This work was supported by the key R&D projects of Science and Technology Department of Hunan Province “Research and Demonstration of Key Processing Technology of Hunan Black” (2020NK2047), and the National Key Research and Development Program of Ministry of Science and Technology of the People's Republic of China “Research and Application Demonstration of Key Technology and Equipment for Deep

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Shaking is a key process effecting the floral aroma of Hunan black tea (HBT). In this study, the aroma composition of HBTs shaken in the early withering stage (ES1, ES1 + LS1, and ES2), shaken in the late withering stage (LS1), and not shaken (NS), and the identification of main floral aroma compounds were analyzed using sensory evaluation combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography–olfactometry (GC-O), and aroma recombination experiments. Sensory evaluation results showed that the floral aroma of HBT shaken...