| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| camellia_sinensis_l._kuntze [2023/05/21 08:19] – andreas | camellia_sinensis_l._kuntze [2024/05/13 08:21] (aktuell) – andreas |
|---|
| 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. \\ | 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]] | [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.] |
| |
| ---- | ---- |
