Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

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成果类型：

期刊论文

作者：

Zheng Xuexue;Hong Xin;Jin Youlan;Wang Chao;Liu Zhonghua;...

通讯作者：

Huang Jianan;Li, Q

作者机构：

[Liu Zhonghua; Huang Jianan; Li Qin; Hong Xin; Wang Chao; Zheng Xuexue; Jin Youlan; Li, Q] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Liu Zhonghua; Li Qin; Hong Xin; Huang Jianan; Zheng Xuexue] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Liu Zhonghua; Li Qin; Jin Youlan] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Huang, JA; Li, Q ] H

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

语种：

英文

关键词：

Fu brick tea;Different aroma types;Key aroma compounds;Sensory attributes;Multivariate statistical analysis

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2022

卷：

页码：

100248

DOI：

10.1016/j.fochx.2022.100248

基金类别：

This work was supported by the National Natural Science Foundation of China (31871764); and the China Tea Research System Project (CARS-23); and the Open Project Fund of College of Horticulture of Hunan Agricultural University (2021YYXK003); and the “1515 Talent Project” of Hunan Agricultural University.

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 most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC–MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea....

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Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea

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