The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

被引：19
作者：
He, Chang [1 ]
Zhou, Jingtao [1 ]
Li, Yuchuan [1 ]
Zhang, De [1 ]
Ntezimana, Bernard [1 ]
Zhu, Junyu [1 ]
Wang, Xiaoyong [1 ]
Xu, Wenluan [1 ]
Wen, Xiaoju [1 ]
Chen, Yuqiong [1 ,2 ,3 ]
Yu, Zhi [1 ,2 ,3 ]
Wang, Yu [1 ,2 ,3 ]
Ni, Dejiang [1 ,2 ,3 ]
机构：
[1] Huazhong Agr Univ, Coll Hort & Forestry Sci, Natl Key Lab Germplasm Innovat & Utilizat Hort Cro, Wuhan 430070, Hubei, Peoples R China
[2] Minist Agr, Key Lab Urban Agr Cent China, Wuhan 430070, Hubei, Peoples R China
[3] Hubei Hongshan Lab, Wuhan 430070, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 18卷
基金：
中国国家自然科学基金;
关键词：
Oolong tea; Aroma attribute; Tea processing mode; Tea cultivars; Molecular sensory technology; VOLATILE COMPOUNDS; MASS-SPECTROMETRY; FERMENTATION; LEAVES; GREEN; FRUIT;
D O I：
10.1016/j.fochx.2023.100730
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study delved into the aroma characteristics of "Qingxiang" oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived vol-atiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the "fresh" odor attribute is the basis for its aroma, while "floral and fruity" fragrances are its aroma characteristics. The perception of oolong tea as "fresh" and "floral and fruity" is influenced by the interactions of its aroma com-ponents. These findings provide a new basis for breed improvement and process enhancement in oolong tea production.
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页数：11
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