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Meng X, Wang JQ, Wang F, Gao Y, Fu CH, Du Q, Feng ZH, Chen JX, Yin JF, Xu YQ. Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea. Food Chem 2024; 438:138051. [PMID: 38056097 DOI: 10.1016/j.foodchem.2023.138051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/02/2023] [Accepted: 11/19/2023] [Indexed: 12/08/2023]
Abstract
To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma. The major contributors to the aroma of osmanthus black tea were identified as β-ionone, dihydro-β-ionone, benzeneacetaldehyde, citral, geraniol, and linalool by calculating their relative odor activity values. An analysis of the causes revealed that the moisture content of tea dhool significantly affected the adsorption of fresh flower aroma by tea. The experimental results showed that osmanthus black tea produced using tea dhool containing 30% moisture content had the highest content of crucial aroma components, suggesting the tea dhool under this condition had the strongest adsorption capacity for osmanthus aroma.
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Affiliation(s)
- Xin Meng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China; The College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Jie-Qiong Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Ying Gao
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Chao-Hong Fu
- Pan'an ecological agriculture development Co., LTD, Jinhua 322305, China
| | - Qizhen Du
- The College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Zhi-Hui Feng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China.
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