He 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
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.
Food Chem X. 2023 May 29;18:100730. doi: 10.1016/j.fochx.2023.100730. eCollection 2023 Jun 30.
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.
本研究深入探究了“清香型”乌龙茶的香气特征，分析了六个不同品种及其加工方式。研究结果表明，品种和加工方式对乌龙茶香气体系均有显著影响。该研究鉴定出乌龙茶中有18种萜类挥发物（VTs）、11种氨基酸衍生挥发物（AADVs）、15种脂肪酸衍生挥发物（FADVs）、3种类胡萝卜素衍生挥发物（CDVs）以及10种其他化合物，这些化合物使乌龙茶区别于绿茶和红茶。摇青阶段被发现是乌龙茶香气形成的主要加工阶段。分子感官分析表明，“鲜”的气味属性是其香气的基础，而“花香和果香”是其香气特征。乌龙茶“鲜”以及“花香和果香”的感官感受受到其香气成分相互作用的影响。这些研究结果为乌龙茶生产中的品种改良和工艺改进提供了新的依据。
