Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid ‐phase microextraction method combined with gas‐chromatography mass‐spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quantitative descriptive analysis (QDA) and traditional sensor y analysis (TSA) were used to evaluate its aroma quality and the correlation analysis between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics wer e identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “overall” and “jasmine” than CSP samples. The correlation analysis between QDA and characteristics showed that nerolidol and methylbenzoate were related to “overall,” linalool and methyl anthranilate to “jasmine,” and decanal and benzeneacetaldehyde to “sweet floral,” “roasted,” and “fermented.” This st udy suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evalu...
Source: Journal of Food Science - Category: Food Science Authors: Tags: New Horizons in Food Research Source Type: research