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Foods

Title:		Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
Author(s):		Hong X; Wang C; Jiang R; Hu T; Zheng X; Huang J; Liu Z; Li Q;
Address:		"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China. Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"
Journal Title:		Foods
Year:		2022
Volume:		20221221
Issue:		1
Page Number:		-
DOI:		10.3390/foods12010027
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA. A total of 103 volatiles were identified in yellow teas by HS-SPME/GC-MS analysis. Using multivariate analysis and OAVs, forty-seven aroma compounds were identified as key aroma compounds for the formation of different aroma types of yellow teas. Among them, 8, 14, 7, and 18 key aroma compounds played an important role in the formation of aroma characteristics of floral fragrance, high-fired fragrance, fresh fragrance, and corn-like fragrance types of yellow teas, respectively. Furthermore, PLS analysis revealed that 12 aroma compounds were the key contributors to the 'floral and fruity' and 'sweet' attributes, five aroma compounds contributed to the 'roasted' attribute, and four aroma compounds related to the 'fresh' and 'grassy' attributes. This study provides new insights into the aroma characteristics formation of different aroma types of yellow teas and will provide a valuable theoretical basis for improving the flavor quality of yellow tea during the manufacturing process"
Keywords:		aroma types key aroma compounds multivariate analysis sensory attributes yellow tea;
Notes:		"PubMed-not-MEDLINEHong, Xin Wang, Chao Jiang, Ronggang Hu, Tengfei Zheng, Xuexue Huang, Jianan Liu, Zhonghua Li, Qin eng 32272773/National Natural Science Foundation of China/ 31871764/National Natural Science Foundation of China/ Switzerland 2023/01/09 Foods. 2022 Dec 21; 12(1):27. doi: 10.3390/foods12010027"