Characterization of key aroma in Huangjincha black tea processed from four different cultivars

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成果类型：

期刊论文

作者：

Jiang, Ronggang;Ouyang, Jian;Chen, Hongyu;Zhang, Xinyi;Xu, Hao;...

通讯作者：

Liu, Zhonghua;Huang, JN

作者机构：

[Liu, Zhonghua; Xu, Hao; Chen, Jinhua; Zhang, Xinyi; Wang, Kuofei; Huang, JN; Huang, Jianan; Jiang, Ronggang; Ouyang, Jian; Chen, Hongyu] Hunan Agr Univ, Key Lab Tea Sci Minist Educ, Changsha 410128, Peoples R China.

[Xu, Hao; Chen, Jinhua; Zhang, Xinyi; Wang, Kuofei; Liu, Zhonghua; Huang, Jianan; Jiang, Ronggang; Ouyang, Jian; Chen, Hongyu] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Peng, Yun] Xiangxi Tujia & Miao Autonomous Prefecture Agr Sci, Jishou 416000, Peoples R China.

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

[Chen, Jinhua; Liu, Zhonghua; Huang, Jianan] 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, JN ] H

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

语种：

英文

关键词：

Black tea;Huangjincha;Key aroma;Sensory evaluation

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2025

卷：

页码：

102426

DOI：

10.1016/j.fochx.2025.102426

基金类别：

China Agriculture Research System of MOF and MARA [CARS-19]; Key technology innovation and demonstration of hunan hundred billion tea industry chain [2021NK1020-4]; Research and application demonstration of key technologies for green ecological production of characteristic summer and autumn Tea [2022YFD1600800]

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：

Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different cultivars (HJC1, HJC2, HJC18, and HJC168) was analyzed by aroma sensory evaluation combined with volatile compound analysis. Among 271 identified volatiles, with 39 compounds as key odorants contributing to the diverse aromas of HJC black teas. The OAV and GC-O results indicated that geraniol and benzeneacetaldehyde (HJC1), 3-methylbutanal and 1-penten-3-ol (HJC2), (E, E)-2,4-hexadienal and damascenone (HJC18), as we...

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Characterization of key aroma in Huangjincha black tea processed from four different cultivars

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