| Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
Nächste Überarbeitung
|
Vorhergehende Überarbeitung
Letzte Überarbeitung
Beide Seiten der Revision
|
camellia_sinensis_l._kuntze [2023/04/21 10:10]
andreas |
camellia_sinensis_l._kuntze [2023/12/02 13:26]
andreas |
| [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] | [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] |
| |
| 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, andmethyl salicylate were also important to the aroma profile. \\ | 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]] | [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] |
| |
| ---- | ---- |
