Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties
[Objective] The study aims to examine the quality and aroma characteristics of various tea types produced from tea varieties ‘Yiluxiang’ (YILX) and ‘Yelaixiang’ (YELX) and accelerate their application. [Methods] Green tea, oolong tea, black tea, and white tea were prepared with YILX and YELX as r...
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| Format: | Article |
| Language: | zho |
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Science Press
2025-01-01
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| Series: | Xibei zhiwu xuebao |
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| Online Access: | http://xbzwxb.alljournal.net/xbzwxb/article/abstract/20240280?st=article_issue |
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| _version_ | 1823858028739297280 |
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| author | YOU Xiaomei LI Xinlei CHEN Zhihui KONG Xiangrui SHAN Ruiyang CHEN Changsong |
| author_facet | YOU Xiaomei LI Xinlei CHEN Zhihui KONG Xiangrui SHAN Ruiyang CHEN Changsong |
| author_sort | YOU Xiaomei |
| collection | DOAJ |
| description | [Objective] The study aims to examine the quality and aroma characteristics of various tea types
produced from tea varieties ‘Yiluxiang’ (YILX) and ‘Yelaixiang’ (YELX) and accelerate their application.
[Methods] Green tea, oolong tea, black tea, and white tea were prepared with YILX and YELX as
raw materials and with ‘Huangdan’ as control. Sensory quality evaluation and aroma component of tea
samples were investigated. [Results] The quality of green tea, oolong tea, black tea, and white tea produced
from YILX and YELX showed varying degrees of improvement compared to ‘Huangdan’. The
green tea produced by YILX was of the highest quality, characterized by floral fragrance and enriched with
a high level of floral and fruity aroma components, including β-ocimene and (Z )-3-hexenyl hexanoate,
among others. Oolong tea made from YELX had the best quality with distinct floral fragrance and the
highest content of various floral and fruity aroma components, including β-ocimene, phenylethanol, and
(Z)-3-hexenyl hexanoate. The sensory scores of the black teas made from YILX and YELX were comparable,
as both exhibit floral aromas. While YELX aroma quality was mainly composed of flower, fruit, and
milk aroma components such as geraniol, YILX was mainly composed of fragrant and long-lasting components
such as methyl salicylate. Teas made from YELX was of the highest quality, with a milk powder
fragrance and the highest content of aroma components such as geraniol, (Z )-3-hexenol and so on.
[Conclusion] Both YILX and YELX were suitable for making green tea, oolong tea, black tea, and white
tea. YILX is better suited for making green tea and black tea, while YELX is more suitable for making oolong
tea, black tea, and white tea. |
| format | Article |
| id | doaj-art-1627a3f654624fab871e411d8b78e5c0 |
| institution | Kabale University |
| issn | 1000-4025 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | Science Press |
| record_format | Article |
| series | Xibei zhiwu xuebao |
| spelling | doaj-art-1627a3f654624fab871e411d8b78e5c02025-02-11T14:47:26ZzhoScience PressXibei zhiwu xuebao1000-40252025-01-014510082009310.7606/j.issn.1000-4025.20240280Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varietiesYOU Xiaomei0LI Xinlei1CHEN Zhihui2KONG Xiangrui3SHAN Ruiyang4CHEN Changsong5Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, ChinaTea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; Fujian Branch of the National Tea Tree Improvement Center, Fuan, Fujian 355015, China[Objective] The study aims to examine the quality and aroma characteristics of various tea types produced from tea varieties ‘Yiluxiang’ (YILX) and ‘Yelaixiang’ (YELX) and accelerate their application. [Methods] Green tea, oolong tea, black tea, and white tea were prepared with YILX and YELX as raw materials and with ‘Huangdan’ as control. Sensory quality evaluation and aroma component of tea samples were investigated. [Results] The quality of green tea, oolong tea, black tea, and white tea produced from YILX and YELX showed varying degrees of improvement compared to ‘Huangdan’. The green tea produced by YILX was of the highest quality, characterized by floral fragrance and enriched with a high level of floral and fruity aroma components, including β-ocimene and (Z )-3-hexenyl hexanoate, among others. Oolong tea made from YELX had the best quality with distinct floral fragrance and the highest content of various floral and fruity aroma components, including β-ocimene, phenylethanol, and (Z)-3-hexenyl hexanoate. The sensory scores of the black teas made from YILX and YELX were comparable, as both exhibit floral aromas. While YELX aroma quality was mainly composed of flower, fruit, and milk aroma components such as geraniol, YILX was mainly composed of fragrant and long-lasting components such as methyl salicylate. Teas made from YELX was of the highest quality, with a milk powder fragrance and the highest content of aroma components such as geraniol, (Z )-3-hexenol and so on. [Conclusion] Both YILX and YELX were suitable for making green tea, oolong tea, black tea, and white tea. YILX is better suited for making green tea and black tea, while YELX is more suitable for making oolong tea, black tea, and white tea.http://xbzwxb.alljournal.net/xbzwxb/article/abstract/20240280?st=article_issuehigh aromaprocessing suitability for various tea typessensory evaluationaroma componentstea varieties |
| spellingShingle | YOU Xiaomei LI Xinlei CHEN Zhihui KONG Xiangrui SHAN Ruiyang CHEN Changsong Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties Xibei zhiwu xuebao high aroma processing suitability for various tea types sensory evaluation aroma components tea varieties |
| title | Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties |
| title_full | Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties |
| title_fullStr | Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties |
| title_full_unstemmed | Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties |
| title_short | Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties |
| title_sort | identification and aroma characteristics of various tea types produced from yiluxiang and yelaixiang tea varieties |
| topic | high aroma processing suitability for various tea types sensory evaluation aroma components tea varieties |
| url | http://xbzwxb.alljournal.net/xbzwxb/article/abstract/20240280?st=article_issue |
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