Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry

红茶 芳香 风味 化学 绿茶 离子迁移光谱法 山茶 食品科学 味道 质谱法 环境化学 色谱法 园艺 生物
作者
Yonghui Ge,Yongji Huang,Ling Wang,Luyu Jia,J. Wang
出处
期刊:Journal of Food Biochemistry [Wiley]
卷期号:2024: 1-19 被引量:2
标识
DOI:10.1155/2024/9019953
摘要

Guizhou is one of the most important black tea producing areas in China. The purpose of this study was to explore the characteristic flavor compounds of Guizhou black tea and investigate the influence of environmental factors on the formation of black tea flavor components. In this study, HS-GC-IMS was used to identify 143 compounds from black tea samples. OPLS-DA was employed to analyze the data, effectively distinguishing black tea from different origins. A total of 83 significant flavor compounds were selected as potential markers using the VIP variable selection method and OAV screening. Cluster analysis was used to identify the characteristic flavor compounds in black tea samples from different origins. In addition, by investigating the climate environment of various production regions and analyzing the volatile components along with stable C and N isotope ratios of samples, it was discovered that the development of volatile components in black tea could be significantly influenced by ambient temperature and light. In regions with higher temperatures, the concentration of volatile components with floral, fruity, and sweet aromas is higher, resulting in a more intense aroma in black tea. In regions with low ambient temperatures but strong sunlight, black tea contains higher levels of components that give it a fresh and nutty aroma. As a result, the aroma of black tea is relatively elegant and fresh. At the same time, it was found that the stable isotope ratios of C and N in black tea were also significantly affected by ambient temperature and were positively correlated. This study introduces a fresh perspective for the comprehensive examination of Guizhou black tea, offering theoretical guidance for optimizing planting conditions and enhancing product quality. Its positive influence on promoting the development of the Guizhou black tea industry is noteworthy.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
1秒前
1秒前
2秒前
2秒前
猩猩完成签到,获得积分10
3秒前
3秒前
Liutingli应助内向的含之采纳,获得10
3秒前
丘比特应助幸福遥采纳,获得10
3秒前
负数发布了新的文献求助10
3秒前
酷波er应助梓楠采纳,获得10
4秒前
满意宛筠发布了新的文献求助10
4秒前
涂涂完成签到,获得积分20
4秒前
打打应助斑马123采纳,获得10
6秒前
一只东北鸟完成签到 ,获得积分10
7秒前
pu发布了新的文献求助10
7秒前
8秒前
LHS发布了新的文献求助20
8秒前
拾陆完成签到,获得积分10
9秒前
9秒前
光亮冬寒发布了新的文献求助10
10秒前
天气好的话完成签到,获得积分10
10秒前
科研通AI6.4应助yeguo采纳,获得10
11秒前
烟酒生应助wqh666采纳,获得10
12秒前
田様应助ya0701采纳,获得10
12秒前
12秒前
Juvenilesy应助科研通管家采纳,获得10
13秒前
xiang完成签到,获得积分10
13秒前
英姑应助科研通管家采纳,获得10
13秒前
13秒前
秋风应助科研通管家采纳,获得10
13秒前
英俊的铭应助科研通管家采纳,获得10
13秒前
渡人舟应助科研通管家采纳,获得50
13秒前
aajhajkahna应助科研通管家采纳,获得10
14秒前
14秒前
14秒前
小二郎应助科研通管家采纳,获得10
14秒前
无花果应助科研通管家采纳,获得10
14秒前
14秒前
Juvenilesy应助科研通管家采纳,获得10
15秒前
Juvenilesy应助科研通管家采纳,获得10
15秒前
高分求助中
(应助此贴封号)【重要!!请各用户(尤其是新用户)详细阅读】【科研通的精品贴汇总】 10000
HYDROLYSE ACIDE DE QUELQUES DIOXASPIROCYCLANES 1314
Essentials of Carbohydrate Chemistry and Biochemistry, 4th Edition 800
Navigating Normative Orders. Interdisciplinary Perspectives 800
1 Peter and Christ's Descent to the Dead in Its Early Christian Reception 700
Organizational Behavior 510
Management and the Arts 510
热门求助领域 (近24小时)
化学 材料科学 医学 生物 纳米技术 工程类 有机化学 化学工程 生物化学 计算机科学 内科学 物理 复合材料 催化作用 细胞生物学 无机化学 光电子学 物理化学 电极 基因
热门帖子
关注 科研通微信公众号,转发送积分 7747950
求助须知:如何正确求助?哪些是违规求助? 9296180
关于积分的说明 20233931
捐赠科研通 7329325
什么是DOI,文献DOI怎么找? 3308744
关于科研通互助平台的介绍 2460530
邀请新用户注册赠送积分活动 2320713