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The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong

The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spe...

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Autores principales: Qiu, Zihao, Liao, Jinmei, Chen, Jiahao, Chen, Peifen, Sun, Binmei, Li, Ansheng, Pan, Yiyu, Liu, Hongmei, Zheng, Peng, Liu, Shaoqun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217579/
https://www.ncbi.nlm.nih.gov/pubmed/37238885
http://dx.doi.org/10.3390/foods12102067
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author Qiu, Zihao
Liao, Jinmei
Chen, Jiahao
Chen, Peifen
Sun, Binmei
Li, Ansheng
Pan, Yiyu
Liu, Hongmei
Zheng, Peng
Liu, Shaoqun
author_facet Qiu, Zihao
Liao, Jinmei
Chen, Jiahao
Chen, Peifen
Sun, Binmei
Li, Ansheng
Pan, Yiyu
Liu, Hongmei
Zheng, Peng
Liu, Shaoqun
author_sort Qiu, Zihao
collection PubMed
description The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development.
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spelling pubmed-102175792023-05-27 The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong Qiu, Zihao Liao, Jinmei Chen, Jiahao Chen, Peifen Sun, Binmei Li, Ansheng Pan, Yiyu Liu, Hongmei Zheng, Peng Liu, Shaoqun Foods Article The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development. MDPI 2023-05-20 /pmc/articles/PMC10217579/ /pubmed/37238885 http://dx.doi.org/10.3390/foods12102067 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Qiu, Zihao
Liao, Jinmei
Chen, Jiahao
Chen, Peifen
Sun, Binmei
Li, Ansheng
Pan, Yiyu
Liu, Hongmei
Zheng, Peng
Liu, Shaoqun
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
title The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
title_full The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
title_fullStr The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
title_full_unstemmed The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
title_short The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
title_sort cultivar effect on the taste and aroma substances of hakka stir-fried green tea from guangdong
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217579/
https://www.ncbi.nlm.nih.gov/pubmed/37238885
http://dx.doi.org/10.3390/foods12102067
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