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Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951376/ https://www.ncbi.nlm.nih.gov/pubmed/35336705 http://dx.doi.org/10.3390/plants11060823 |
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author | Mei, Sifan Cao, Yanyan Zhang, Gang Zhou, Su Wang, Yi Gong, Shuying Chu, Qiang Chen, Ping |
author_facet | Mei, Sifan Cao, Yanyan Zhang, Gang Zhou, Su Wang, Yi Gong, Shuying Chu, Qiang Chen, Ping |
author_sort | Mei, Sifan |
collection | PubMed |
description | Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography–mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes—these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas. |
format | Online Article Text |
id | pubmed-8951376 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89513762022-03-26 Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea Mei, Sifan Cao, Yanyan Zhang, Gang Zhou, Su Wang, Yi Gong, Shuying Chu, Qiang Chen, Ping Plants (Basel) Article Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography–mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes—these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-terpineol presented a baked aroma. This study reveals the dynamic change of aroma profiles and compounds during the aroma enhancement, and provides an optional template for researchers, focused on the relationship between quality and aroma attributes of teas. MDPI 2022-03-20 /pmc/articles/PMC8951376/ /pubmed/35336705 http://dx.doi.org/10.3390/plants11060823 Text en © 2022 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 Mei, Sifan Cao, Yanyan Zhang, Gang Zhou, Su Wang, Yi Gong, Shuying Chu, Qiang Chen, Ping Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea |
title | Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea |
title_full | Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea |
title_fullStr | Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea |
title_full_unstemmed | Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea |
title_short | Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea |
title_sort | construction of sensory/mass spectrometry feedback platform for seeking aroma contributors during the aroma enhancement of congou black tea |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951376/ https://www.ncbi.nlm.nih.gov/pubmed/35336705 http://dx.doi.org/10.3390/plants11060823 |
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