| Autor: |
Hui WANG, Jihong YANG, Xiaolei ZHANG, Yujie XU, Yaqin LIU, Hanchen ZHOU, Pandeng LEI |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 97-106 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024070110 |
| Popis: |
To investigate the aging effect of steaming to Yixian dark tea, the flavor quality and metabolite profiles of Yixian dark tea after steaming treatments were analyzed by sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HP-SPME-GCMS), amino acid analyzer and high-performance liquid chromatography (HPLC). The results showed that the steam treatment could accelerate the aging of black tea, promote the generation of aged aroma and rich flavor. Sensory evaluation showed that, the third steaming obtained the pleasant flavor compared to other dark tea samples. The total volatiles concentration decreased first and then increased after steam treatment, and the total aroma content increased in the third (9113.62 μg/kg) and forth (10222.82 μg/kg) times of steaming. The nonanal, trans-2-octenal and dihydrolinalool with a flowery and sweet odor showed an increasing tendency during steaming, whereas linalool, geraniol and dimethylsulfide showed a decrease in concentrations (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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