| Title: | Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics |
| Author(s): | Zhong N; Zhao X; Yu P; Huang H; Bao X; Li J; Zheng H; Xiao L; |
| Address: | "Key Laboratory of Tea Science of Ministry of Education, 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. Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC" |
| Keywords: | Huangjin green tea aroma liquor color sensory characteristic taste; |
| Notes: | "PubMed-not-MEDLINEZhong, Ni Zhao, Xi Yu, Penghui Huang, Hao Bao, Xiaocun Li, Jin Zheng, Hongfa Xiao, Lizheng eng CARS--19/the National Tea Industry Technology System Project/ 2021NK1020--2/the Key Research and Development Project of Hunan Province/ 2020CX34/the Agricultural Science and Technology Innovation Funding Program of Hunan Province/ Switzerland 2023/09/09 Foods. 2023 Aug 28; 12(17):3234. doi: 10.3390/foods12173234" |
