Evaluation of sensory and safety quality characteristics of "high mountain tea".

ABSTRACT: High mountain tea (HT) is widely acknowledged as an essential resource of high-quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT were characterized through sensory evaluation, gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), flavor activity value, and risk factor analysis. The results elucidated that the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. A total of 8 aroma compounds were identified as the primary substances contributing to the unique aroma characteristics; the difference in the ratio of "green substances" and "chestnut substances" might be the

SUBMITTER: Wang CM 

PROVIDER: S-EPMC9548367 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature