Li Yuchuan, Ran Wei, He Chang, Zhou Jingtao, Chen Yuqiong, Yu Zhi, Ni Dejiang
Key Laboratory of Horticulture Plant Biology, Ministry of Education, 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.
Food Chem X. 2022 Mar 22;14:100289. doi: 10.1016/j.fochx.2022.100289. eCollection 2022 Jun 30.
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Echa 10 imparts a special honeysuckle fragrance, which was further analyzed by molecular sensory analysis and the formation of this honeysuckle fragrance was attributed to the key components of dodecane, octadecane, phenethyl alcohol, and jasmonone. In aroma evaluation, Echa 10 green tea showed the best performance, which is mainly related with the content of geraniol, linalool, phenethyl alcohol, and benzyl alcohol. Additionally, Echa 10 scored the highest in taste evaluation, which is mainly determined by the contents and ratios of tea polyphenols, amino acids, caffeine, and soluble sugars.
经Echa 10加工的绿茶具有清新醇厚的口感以及带有明显金银花香气的纯净香气。不同恩施绿茶的颜色与叶绿素和脱镁叶绿素的含量密切相关。这五种绿茶的香气风格也有所不同。Echa 10赋予了一种特殊的金银花香气，通过分子感官分析对其进行了进一步分析，这种金银花香气的形成归因于十二烷、十八烷、苯乙醇和茉莉酮等关键成分。在香气评价中，Echa 10绿茶表现最佳，这主要与香叶醇、芳樟醇、苯乙醇和苯甲醇的含量有关。此外，Echa 10在口感评价中得分最高，这主要由茶多酚、氨基酸、咖啡因和可溶性糖的含量及比例决定。
