“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction

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成果类型：

期刊论文

作者：

Chen, Hongyu;Liu, Yang;Zhang, Xinyi;Chu, Jiuyun;Pu, Songtao;...

通讯作者：

Xiong, Ligui;Huang, Jianan;Liu, ZH

作者机构：

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

[Zhang, Xinyi; Liu, Yang; Jiang, Ronggang; Chen, Hongyu; Wen, Shuai; Liu, Zhonghua; Xiong, Ligui; Huang, Jianan; Ouyang, Jian] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Pu, Songtao; Wang, Weitao; Chu, Jiuyun] Yunnan Xiaguan Tuo Tea Grp Co Ltd, Dali 671000, Peoples R China.

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

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

通讯机构：

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

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

语种：

英文

关键词：

Aroma;Prediction;Storage;Tuo tea

期刊：

Food Research International

ISSN：

0963-9969

年：

2024

卷：

187

页码：

114316

DOI：

10.1016/j.foodres.2024.114316

基金类别：

National Tea Industry Technology System of China-Functional Component Utilization [CARS-19]; Research on the efficient utilization of special tea resources in Yunnan Province [2022xczx-348]; Academy of Xianguan Tuo Tea of China

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：

This study investigates the dynamic changes in the aroma profile of Tuo tea during long-term storage, a process not well understood yet critical to the formation of aged tea's unique characteristics. Aroma profiling of Tuo tea samples stored for 2 to 25years was conducted using sensory evaluation and the HS-SPME/GC×GC-QTOFMS technique, revealing a progressive transition from fresh, fruity, and floral scents to more stale, woody, and herbal notes. Among 275 identified volatiles, 55 were correlated with storage duration (|r| > 0.8, p1, FC>1.2, F...

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“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction

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