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Food Chem X

Title:		The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Author(s):		He C; Zhou J; Li Y; Zhang D; Ntezimana B; Zhu J; Wang X; Xu W; Wen X; Chen Y; Yu Z; Wang Y; Ni D;
Address:		"National Key Lab for Germplasm Innovation and Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China. Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China. Hubei Hongshan Laboratory, Wuhan, 430070, People's Republic of China"
Journal Title:		Food Chem X
Year:		2023
Volume:		20230529
Issue:
Page Number:		100730 -
DOI:		10.1016/j.fochx.2023.100730
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"This study delved into the aroma characteristics of 'Qingxiang' oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived volatiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the 'fresh' odor attribute is the basis for its aroma, while 'floral and fruity' fragrances are its aroma characteristics. The perception of oolong tea as 'fresh' and 'floral and fruity' is influenced by the interactions of its aroma components. These findings provide a new basis for breed improvement and process enhancement in oolong tea production"
Keywords:		Aroma attribute Molecular sensory technology Oolong tea Tea cultivars Tea processing mode;
Notes:		"PubMed-not-MEDLINEHe, Chang Zhou, Jingtao Li, Yuchuan Zhang, De Ntezimana, Bernard Zhu, Junyu Wang, Xiaoyong Xu, Wenluan Wen, Xiaoju Chen, Yuqiong Yu, Zhi Wang, Yu Ni, Dejiang eng Netherlands 2023/07/03 Food Chem X. 2023 May 29; 18:100730. doi: 10.1016/j.fochx.2023.100730. eCollection 2023 Jun 30"