Abstract
SummaryTo develop a flexible and objective method to discriminate Dianhong tea quality level, the instrumental analysis of odour‐active compounds of three commercial grades of Dianhong tea and quantitative descriptive analysis of their overall aromas were conducted. Eight aroma properties were then statistically correlated with odorants using stepwise multiple linear regression analysis. Thirty‐nine odour‐active components were screened in Dianhong tea infusion, among which dimethyl disulphide and 1‐(1H‐pyrrol‐2yl)‐ethanone were identified for the first time. Adjusted R2 of multiple regression models for eight sensory properties were all >0.95, except ‘resinous’ attribute (R2 = 0.834), and RMSE were <0.18 for all. Regression models showed that 2‐methylbutanal, 3‐methylbutanal, linalool, geraniol, linalool oxides, phenyl acetaldehyde, methyl salicylate, ethyl 2‐methylbutyrate, 3,7‐dimethyl‐3‐octanol, benzaldehyde and 6,10‐dimethyl‐5,9‐undecadien‐2‐one positively contributed to the Dianhong tea aroma profile, while 1‐penten‐3‐ol, (Z)‐3‐hexen‐1‐ol and (E,E)‐2,4‐heptadienal were negative aroma contributors. Regression model development for Dianhong tea aroma quality would provide a uniform standard for objectively assessing tea quality among different laboratories and cultures.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.