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首页> 外文期刊>Flavour and Fragrance Journal >Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods
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Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods

机译：使用蒸馏提取和感官分析方法鉴定和表征中华高海拔和北部黑茶中的关键芳香化合物（Camellia Sinensis）

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摘要

The studied Chinese northernmost black tea made of the tea leaves harvested at high altitude and low climatic temperature location and special tea manufacturing process presented strong honey-like, moderated green/grass and weak floral and fruity aromas. Its aroma was significantly different from other black tea. The key compounds responsible for these aromas were identified and quantified by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), aroma reconstitution and exclusion experiments methods. A total of fifty-eight aroma compounds were found in the black tea. Among them, phenylacetaldehyde,E-2-hexenal,E,E-2,4-nonadienal, 2-methylbutanoic acid ethyl ester, beta-ionone, linalool, alpha-ionone and geraniol were mainly responsible for the black tea aroma. They offered honey-like, floral, green/grassy, violet-like and fruity aromas in the tea infusion. AlthoughE,Z-2,6-nonadienal was one of the major volatile compounds, its unique cucumber-like odour was not perceived in the tea fusion. The special growing location and processing for the tea leaves may contribute to the unique aroma of the black tea.
机译：学习的中国最北端的黑茶由高海拔和低气温定位收获的茶叶制成，特别茶制造工艺提出了强烈的蜂蜜样，适度的绿色/草和薄弱的花香和果味的芳香。它的香气与其他红茶有显着差异。通过气相色谱 - 质谱（GC-MS），气相色谱 - 嗅觉（GC-O），香气萃取稀释分析（AEDA），香气重建和排除实验方法鉴定和定量负责这些香味的关键化合物。在红茶中发现了总共五十八种香气化合物。其中，苯基乙醛，E-2-己醛，E，E-2,4-非成立，2-甲基丁酸乙酯乙酯，β-离子，LINOOLOOL，α-离子和大丙二醇主要负责黑茶香气。他们在茶中提供了蜂蜜，花卉，绿色/草地，紫色和果味的果汁。虽然，Z-2,6-非成分是主要的挥发性化合物之一，其独特的黄瓜样气味在茶叶融合中未被察觉。茶叶的特殊增长位置和加工可能有助于红茶的独特香气。

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  • 来源
    《Flavour and Fragrance Journal》 |2020年第6期|共8页
  • 作者

    Chen Xiaohua; Sun Haiyan; Qu Dong; Yan Fei; Jin Wengang; Jiang Hai; Chen Chen; Zhang Yifan; Li Chongyong; Xu Zhimin;

  • 作者单位

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Shaanxi Univ Technol Sch Biol Sci &

    Engn Shaanxi Key Lab Bioresources Hanzhong Peoples R China;

    Inspect &

    Testing Ctr Food &

    Drug Hanzhong Hanzhong Peoples R China;

    Inspect &

    Testing Ctr Food &

    Drug Hanzhong Hanzhong Peoples R China;

    Louisiana State Univ Ctr Agr Sch Nutr &

    Food Sci Baton Rouge LA 70803 USA;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 香料及化妆品工业;
  • 关键词

    AEDA; aroma reconstitution and omission; Chinese northmost black tea; GC-O; key aroma compounds;

    机译：AEDA;香气重建和遗漏;中国最大的红茶;GC-O;关键的香气化合物;

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