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--- camellia_sinensis_l._kuntze [2022/08/15 12:17] – andreas
+++ camellia_sinensis_l._kuntze [2024/05/13 08:21] (aktuell) – andreas
@@ Zeile 92: / Zeile 92: @@
 [Flaig, Mario, et al. "Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process." Journal of agricultural and food chemistry 68.18 (2020): 5168-5179]
-"There were 32 VOCs that contribute to the aroma of green tea, 12 of which contributed to the aroma character-
+"There were 32 VOCs that contribute to the aroma of green tea, 12 of which contributed to the aroma characteristics of green... Among the above 12 components, 3 were positively correlated with the green score of aroma profile, they were geraniol, cis-3-hexen-1-ol and (E)-2-hexen-1-ol, respectively... cis-3-hexen-1-ol played the leading role in green aroma of green tea." \\
-istics of green... Among the above 12 components, 3 were positively correlated with the green score of aroma profile, they were geraniol, cis-3-hexen-1-ol and (E)-2-hexen-1-ol, respectively... cis-3-hexen-1-ol played the leading role in green aroma of green tea." \\
 [Nie, Cong-ning, et al. "Characterization of the effect of cis-3-hexen-1-ol on green tea aroma." Scientific reports 10.1 (2020): 1-15]
+Roller-hot air fixation has been found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste of of green tea with a chestnut-like aroma. Theaspirane, linalool, cedrol, 3-methyl-butanal, trans-β-ionone, and τ-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. \\
+[Wang, Huajie, et al. "Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances." Food Research International 136 (2020): 109479]
+Omission tests showed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of sun-dried black tea. Phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile. \\
+[Liu, Cong, et al. "Characterization of key odor-active compounds in Sun-Dried black tea by sensory and instrumental-directed flavor analysis." Foods 11.12 (2022): 1740] [[https://www.mdpi.com/2304-8158/11/12/1740/pdf]]
+"...reduction and addition experiments revealed phenylacetaldehyde, (E,E)-2,4-heptadienal, geraniol, linalool, β-damascenone, 2-methylbutyraldehyde, dimethyl sulfide, and isovaleraldehyde with odor activity values (OAV) > 100 as the characteristic aroma components of F4H [fully fermented black tea] and also as the main contributors to aroma differences between different fermentation degrees." \\
+[Zhou, Jingtao, et al. "Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics." Journal of Agricultural and Food Chemistry 71.40 (2023): 14706-14719]
+"Omission test identified eight substances, including dimethyl sulfide, (E)-β-ionone, cis-jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis-jasmone." \\
+[Qin, Muxue, et al. "The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree." Food Chemistry 439 (2024): 138176.]
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