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Manufacturing process differences give Keemun black teas their distinctive aromas

文献类型： 外文期刊

作者： Xu, Yujie 1 ; Liu, Yaqin 1 ; Yang, Jihong 1 ; Wang, Hui 1 ; Zhou, Hanchen 1 ; Lei, Pandeng 1 ;

作者机构： 1.Anhui Acad Agr Sci, Tea Res Inst, Huangshan 245000, Peoples R China

关键词： Keemun black tea; Processing; Volatile compounds; Aroma intensity; Odor activity value

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 19 卷

页码：

收录情况： SCI

摘要： Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 mu g/L, followed by XL (1193.5-1916.1 mu g/L), JZ (1058.9-1811.0 mu g/L), and MF (987.5-1518.0 mu g/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas.

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