Abstract: Quantitative descriptive analysis (QDA) and principal component analysis (PCA) were used to analyze the sensory quality of green tea samples prepared at different temperatures in this study. Moreover, to compare the differentiation among the three green tea samples on the flavor formation, volatiles of green tea samples were detected by gas chromatography-mass spectrometry (GC-MS) following the odor activity value (OAV) of those compounds was calculated. The results showed that the compounds with lower threshold such as Linalool、Geraniol、β-cyclocitral were the key compounds for the difference in flavor type, in addition the samples were manufactured at 270, 320, and 370 ℃ owned obvious grassy, sweet and fragrant respectively. Therefore, different pan-fire temperature could be deemed as the critical factors of the aroma type of green tea by affecting its volatile compounds.
汪蓓,舒娜,陆安霞,等. 不同杀青温度对绿茶香型形成的影响[J]. 食品与发酵工业, 2020, 46(4): 197-203.
WANG Bei,SHU Na,LU Anxia,et al. Aroma formation of green tea effected by different pan-fire temperature[J]. Food and Fermentation Industries, 2020, 46(4): 197-203.
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