Effects of different fixation methods on the aroma quality of Anjibai tea
| 論文作者 | Dongzhou Xiaa,b, Jixin Zhanga, Zhichao Xionga, Wenjing Huanga, Yuming Weia,Wanzhen Fenga, Junlan Huanga, Jingming Ninga,* |
| 刊物 | LWT - Food Science and Technology |
| 標(biāo)識符 | 10.1016/j.lwt.2024.116430 |
| 摘要 | Fixation is a crucial step in the processing of Anjibai tea. In this study, gas chromatography tandem with mass spectrometry was used to analyze the aroma compositions of Anjibai tea across three types of fixation methods: roller-electrical fixation (REF), carding machine fixation (CMF), and roller-hot air fixation (RHF). Nine key volatile compounds were found responsible for Anjibai tea’s aroma variations. Results from quantitative descriptive analyses, along with aroma recombination and omission tests, showed that linalool and geraniol significantly contribute to the formation of the medium flowery, fruity, and honey aromas in the REF samples; hexanal has a significant impact on the green aroma in the CMF samples; and 2-ethyl-3,6-dimethylpyrazine is an important aroma compound for the strong roasty aroma in the RHF samples. These findings provide an important theoretical foundation for improving the aroma quality of Anjibai tea and selecting the optimal fixation method. |
Effects of different fixation methods on the aroma quality of Anjibai tea.pdf
