Cargando…

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT)...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wu, Qingyang, Zhou, Ziwei, Zhang, Yining, Huang, Huiqing, Ou, Xiaoxi, Sun, Yun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178690/ https://www.ncbi.nlm.nih.gov/pubmed/37174332 http://dx.doi.org/10.3390/foods12091794

Ejemplares similares

Effects of Key Components on the Antioxidant Activity of Black Tea
por: Wang, Weiwei, et al.
Publicado: (2023)

The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
por: Zhou, Ziwei, et al.
Publicado: (2023)

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
por: Ntezimana, Bernard, et al.
Publicado: (2021)

Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
por: Liu, Cong, et al.
Publicado: (2022)

Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of “Yinghong 9” and “Huangyu” Large-Leaf-Variety Black Tea
por: Ye, Fei, et al.
Publicado: (2022)

Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons
por: Zachara, Alicja, et al.
Publicado: (2017)

Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics
por: Zhong, Ni, et al.
Publicado: (2023)

Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms
por: Dong, Chunwang, et al.
Publicado: (2020)

Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars
por: Fang, Qi-Ting, et al.
Publicado: (2022)

Aromaticity: what does it mean?
por: Krygowski, T. M., et al.
Publicado: (2015)

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review
por: Kilic-Buyukkurt, Ozlem, et al.
Publicado: (2023)

Relationships between black tea consumption and key health indicators in the world: an ecological study
por: Beresniak, Ariel, et al.
Publicado: (2012)

Effects of black tea consumption and caffeine intake on depression risk in black tea consumers
por: Asil, Esma, et al.
Publicado: (2021)

Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves
por: Wang, Jie, et al.
Publicado: (2022)

Identification of Key Aromatic Compounds in Basil (Ocimum L.) Using Sensory Evaluation, Metabolomics and Volatilomics Analysis
por: Du, Pengmeng, et al.
Publicado: (2023)

Black tea, green tea and risk of breast cancer: an update
por: Wu, Yili, et al.
Publicado: (2013)

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
por: Shi, Yali, et al.
Publicado: (2022)

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing
por: Supriyadi, Supriyadi, et al.
Publicado: (2021)

Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
por: Romeo-Arroyo, Elena, et al.
Publicado: (2023)

Inhibitory Effects of Tea Catechins, Black Tea Extract and Oolong Tea Extract on Hepatocarcinogenesis in Rat
por: Matsumoto, Natsuki, et al.
Publicado: (1996)

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
por: Mei, Sifan, et al.
Publicado: (2022)

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine
por: Zou, Chun, et al.
Publicado: (2023)

Effects of turning over intensity on fatty acid metabolites in postharvest leaves of Tieguanyin oolong tea (Camellia sinensis)
por: Ni, Zixin, et al.
Publicado: (2022)

Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
por: Kim, Ji Hyun, et al.
Publicado: (2018)

Effectiveness of Rinsing Black Tea Compared to Green Tea in Decreasing Streptococcus mutans
por: Armidin, Ranu Putra, et al.
Publicado: (2019)

Monitoring the major taste components during black tea fermentation using multielement fusion information in decision level
por: An, Ting, et al.
Publicado: (2023)

Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa
por: Malongane, Florence, et al.
Publicado: (2020)

Hepatotoxicity in an Adolescent with Black Iced Tea Overconsumption
por: Hadjipanayis, Adamos, et al.
Publicado: (2019)

Anticariogenic Activity of Black Tea: An In Vivo Study
por: Goswami, Pinky, et al.
Publicado: (2023)

Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the “Knock-Out/Knock-In” Method
por: Guo, Cheng, et al.
Publicado: (2023)

A Lexicon for Descriptive Sensory Evaluation of Blended Tea
por: Kim, Ji Hyun, et al.
Publicado: (2018)

Comparison of the Level of Boron Concentrations in Black Teas with Fruit Teas Available on the Polish Market
por: Zioła-Frankowska, Anetta, et al.
Publicado: (2014)

Consumption of Green Tea, but Not Black Tea or Coffee, Is Associated with Reduced Risk of Cognitive Decline
por: Noguchi-Shinohara, Moeko, et al.
Publicado: (2014)

Black and Green Tea as Well as Specialty Teas Increase Osteoblast Mineralization with Varying Effectiveness
por: McAlpine, Michael D., et al.
Publicado: (2021)

Determination of Five Phthalate Esters in Tea and Their Dynamic Characteristics during Black Tea Processing
por: Tang, Yanyan, et al.
Publicado: (2022)

Acute and Subacute Safety Evaluation of Black Tea Extract (Herbt Tea Essences) in Mice
por: Ding, Xiaoyan, et al.
Publicado: (2022)

Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science
por: Ni, Zhi-Jing, et al.
Publicado: (2022)

Prevalence and Exposure Assessment of Aflatoxins Through Black Tea Consumption in the Multan City of Pakistan and the Impact of Tea Making Process on Aflatoxins
por: Ismail, Amir, et al.
Publicado: (2020)

Bacterial Transformation of Aromatic Monomers in Softwood Black Liquor
por: Navas, Laura E., et al.
Publicado: (2021)

Strictinin: A Key Ingredient of Tea
por: Tzen, Jason T. C.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_vuf5rq59osmanj31r1a3al2d26