التفاصيل البيبلوغرافية
| العنوان: |
Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science |
| المؤلفون: |
Qingyang Wu, Ziwei Zhou, Yining Zhang, Huiqing Huang, Xiaoxi Ou, Yun Sun |
| المصدر: |
Foods, Vol 12, Iss 9, p 1794 (2023) |
| بيانات النشر: |
MDPI AG, 2023. |
| سنة النشر: |
2023 |
| المجموعة: |
LCC:Chemical technology |
| مصطلحات موضوعية: |
Jinmudan black tea, aroma quality, PLS, GC-O, Chemical technology, TP1-1185 |
| الوصف: |
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography–mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography–olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT. |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/12/9/1794; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods12091794 |
| URL الوصول: |
https://doaj.org/article/57ecd82c24a24c728b8e9f7f252bab66 |
| رقم الانضمام: |
edsdoj.57ecd82c24a24c728b8e9f7f252bab66 |
| قاعدة البيانات: |
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