探讨温室覆盖栽培对绿茶感官品质和风味物质变化的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-09 DOI:10.1016/j.fochx.2024.101885

Qian Wang , Meng Li , Jie Wang , Xueming Ma , Lei Liu , Peiqiang Wang , Jianhui Hu , Xinfu Zhang , Fengfeng Qu

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引用次数: 0

摘要

为保护茶树（Camellia sinensis (L.) O. Kuntze）免受冻害，中国北方茶区广泛使用塑料大棚覆盖物。目前，有关大棚覆盖对茶叶品质影响的研究较少。我们的研究结果表明，大棚覆盖增加了茶叶产量，改变了叶片表型，降低了绿茶品质。进一步分析表明，大棚覆盖增加了可溶性糖的含量，降低了 EGCG 和 14 种氨基酸的含量。此外，在使用塑料大棚覆盖（GT）和不使用塑料大棚覆盖（TT）的鲜叶生产的绿茶中，发现了 223 种不同的挥发性成分。81种主要香气成分促成了TT的豆香味。98 种关键香气成分促成了 GT 的清香。根据这些结果，构建了风味轮，直观地展示了 TT 和 GT 的风味。

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Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea

To protect tea plant (Camellia sinensis (L.) O. Kuntze) from freezing injury, plastic greenhouse covering is widely used in northern tea areas of China. Currently, there was few researches about the effect of greenhouse covering on tea quality. Our results showed greenhouse covering increased tea yield, changed leaf phenotype and decreased green tea quality. Further analysis revealed greenhouse increased the content of soluble sugars and decreased the content of EGCG and 14 amino acids. Besides, there were 223 differential volatile components were identified in green tea produced by fresh leaves with plastic greenhouse covering (GT) and green tea produced by fresh leaves without plastic greenhouse covering (TT). 81 key aroma components were contributors to the bean-like aroma of TT. 98 key aroma components contributed to the clean aroma of GT. Based on these results, the flavor wheels were constructed, providing a visual presentation of flavor between TT and GT.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.