Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Ec...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522000876 |
| _version_ | 1811332973236060160 |
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| author | Yuchuan Li Wei Ran Chang He Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni |
| author_facet | Yuchuan Li Wei Ran Chang He Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni |
| author_sort | Yuchuan Li |
| collection | DOAJ |
| description | Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Echa 10 imparts a special honeysuckle fragrance, which was further analyzed by molecular sensory analysis and the formation of this honeysuckle fragrance was attributed to the key components of dodecane, octadecane, phenethyl alcohol, and jasmonone. In aroma evaluation, Echa 10 green tea showed the best performance, which is mainly related with the content of geraniol, linalool, phenethyl alcohol, and benzyl alcohol. Additionally, Echa 10 scored the highest in taste evaluation, which is mainly determined by the contents and ratios of tea polyphenols, amino acids, caffeine, and soluble sugars. |
| first_indexed | 2024-04-13T16:45:03Z |
| format | Article |
| id | doaj.art-e4c8e0e01bbc44e1af100bd7fd6ed37b |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-13T16:45:03Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-e4c8e0e01bbc44e1af100bd7fd6ed37b2022-12-22T02:39:07ZengElsevierFood Chemistry: X2590-15752022-06-0114100289Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green teaYuchuan Li0Wei Ran1Chang He2Jingtao Zhou3Yuqiong Chen4Zhi Yu5Dejiang Ni6Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People’s Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People’s Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People’s Republic of China; Corresponding authors at: Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China.Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People’s Republic of China; Corresponding authors at: Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People’s Republic of China.Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Echa 10 imparts a special honeysuckle fragrance, which was further analyzed by molecular sensory analysis and the formation of this honeysuckle fragrance was attributed to the key components of dodecane, octadecane, phenethyl alcohol, and jasmonone. In aroma evaluation, Echa 10 green tea showed the best performance, which is mainly related with the content of geraniol, linalool, phenethyl alcohol, and benzyl alcohol. Additionally, Echa 10 scored the highest in taste evaluation, which is mainly determined by the contents and ratios of tea polyphenols, amino acids, caffeine, and soluble sugars.http://www.sciencedirect.com/science/article/pii/S2590157522000876Enshi green teaColorAromaTasteEcha 10 |
| spellingShingle | Yuchuan Li Wei Ran Chang He Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea Food Chemistry: X Enshi green tea Color Aroma Taste Echa 10 |
| title | Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea |
| title_full | Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea |
| title_fullStr | Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea |
| title_full_unstemmed | Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea |
| title_short | Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea |
| title_sort | effects of different tea tree varieties on the color aroma and taste of chinese enshi green tea |
| topic | Enshi green tea Color Aroma Taste Echa 10 |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522000876 |
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