| Autor: |
Aodi HAN, Xinlei LI, Xiangrui KONG, Sitong ZHONG, Yuqiong GUO, Ruiyang SHAN, Xiaomei YOU, Changsong CHEN |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 351-359 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022120052 |
| Popis: |
‘Ming guan’ is a new chlorotic tea cultivar bred from the descendants of Bai jiguan, in order to explore the characteristic quality of aroma and taste of Ming guan green tea, this study conducted sensory quality evaluation and metabomic analysis on green tea made from Ming guan and Fuding dabai, to find the characteristic metabolic components of Ming guan green tea. The results showed that the aroma of Ming guan green tea was tender, with a long-lasting floral aroma and a mellow taste; the aroma of Fuding dabai green tea was clear and the taste was mellow. Hexanoate was the aroma group with the highest relative content in Ming guan green tea, accounted for 6.57% of the total content of aroma components. Other volatile components such as geraniol, (Z)-3-hexenyl hexanoate, hotrienol, nerolidol, (Z)-2-hexenyl hexanoate, α-cedrene, α-farnesene, hexenyl butyrate and laurene were significantly higher than those of Fuding dabai green tea (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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