Aroma formation of green tea effected by different pan-fire temperature

  • WANG Bei ,
  • SHU Na ,
  • LU Anxia ,
  • LIAO Xueli ,
  • YAN Jingna ,
  • XIE Guanhua ,
  • TONG Huarong
Expand
  • (College of Food Science, Southwest University, Chongqing 400715,China)

Received date: 2019-10-20

  Online published: 2020-04-07

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.

Cite this article

WANG Bei , SHU Na , LU Anxia , LIAO Xueli , YAN Jingna , XIE Guanhua , TONG Huarong . Aroma formation of green tea effected by different pan-fire temperature[J]. Food and Fermentation Industries, 2020 , 46(4) : 197 -203 . DOI: 10.13995/j.cnki.11-1802/ts.022586

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