https://scholars.lib.ntu.edu.tw/handle/123456789/629801
標題: | Revealing the profound meaning of pan-firing of oolong tea - A decisive point in odor fate | 作者: | SHU-YEN LIN Hsiao, Ya-Hsin Chen, Po-An |
關鍵字: | Aroma; Green note; Odor; Oolong tea; Panning; Processing; Volatile | 公開日期: | 1-五月-2022 | 出版社: | ELSEVIER SCI LTD | 卷: | 375 | 來源出版物: | Food chemistry | 摘要: | The delicate aroma of Bao-chung tea comes from oxidation, followed by fixation in the pan-firing step. Traditionally, the timing of pan-firing has been based on odor perception by tea masters and lacks relevant scientific research. Pan-firing at three different green-note intensities and three stirring sequences was used to explore the relationship between the compositions of volatile organic compounds (VOCs) before pan-firing and in the finished tea. Pan-firing decreased green leaf volatiles and increased the ratio of terpenoid volatiles. The characteristic VOCs of the finished tea were highly related to VOCs before pan-firing (R2 = 0.97). Principal component analysis revealed that the traditional judgment of the pan-firing step is based on nonanal, β-linalool, and cis- and trans-linalool oxides. The timing of pan-firing is crucial for VOCs, and VOC composition before pan-firing can be used to predict desired tea aroma. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/629801 | ISSN: | 0308-8146 | DOI: | 10.1016/j.foodchem.2021.131649 |
顯示於: | 園藝暨景觀學系 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。