Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV,Food Chemistry

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Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV
Food Chemistry ( IF 8.5 ) Pub Date : 2024-09-06 , DOI: 10.1016/j.foodchem.2024.141167
Yida Wu ₁ , Tiehan Li ₁ , Wenjing Huang ₁ , Qiuyan Liu ₁ , Guojian Deng ₁ , Jixin Zhang ₁ , Yuming Wei ₁ , Yujie Wang ₁ , Jingming Ning ₁

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Grain Rain Period (GRP), one of the 24 solar terms in China, signifies a crucial phase for the transformation of tea quality, especially for Lu'an Guapian (LAGP) tea. During GRP, LAGP teas showed 3 distinct aroma profiles, each spanning 3–4 days. Specifically, the sensory evaluation result revealed that LAGP tea exhibited stronger flowery and fresh aromas in the early phase, with the soybean-like aroma significantly intensifying as the harvest period progressed during GRP. Furthermore, the key contributors to the aroma profile and its variation during GRP were identified as indole, δ-decalactone, geraniol, linalool, decanal, jasmone, (E)-β-ionone, benzeneacetaldehyde, dihydroactinolide, nonanal, octanal, (E)-isoeugenol, (E,E)-2,4-nonadienal, 4-ketoisophorone, (E,Z)-2,6-nonadienal, and 1-octen-3-one. Additionally, we proposed a binary blending strategy using sensory evaluation with the methods of triangle test and normal distribution fitting to predict the blending threshold accurately. This study elucidated the dynamics of LAGP tea aroma during GRP and offered insights for tea blending optimization.

更新日期：2024-09-06

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