Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea.

ABSTRACT: Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. Understanding of the feedback between aroma substances and characteristics is urgently needed. Therefore, a mutual feedback platform (SES/MS) combined sensory evaluation system (SES) with gas chromatography-mass spectrometry (GC-MS) was established. Based on this platform, we found that baking at 90 °C for 4 h or 5 h could maintain the primary aroma attributes and increase characteristic aroma attributes-these were considered to be the best baking conditions for Yunnan congou black tea. Meanwhile, 47 volatiles were identified, among which, pyrrole and benzaldehyde appeared to have a caramel aroma, and 2-furanmethanol and α-ter

SUBMITTER: Mei S 

PROVIDER: S-EPMC8951376 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature