Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances
To establish the sensory evaluation method for wolfberry tea made from wolfberry buds and leaves, sensory evaluation experiments were designed with multi-variables, including brewing time and tea amount, by using two brewing methods with covered bowl and column cup, respectively. Based on the physic...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020180 |
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| author | Yuanchao LI Qinji LI Yuqiong GUO Zhilong HAO Shan JIN |
| author_facet | Yuanchao LI Qinji LI Yuqiong GUO Zhilong HAO Shan JIN |
| author_sort | Yuanchao LI |
| collection | DOAJ |
| description | To establish the sensory evaluation method for wolfberry tea made from wolfberry buds and leaves, sensory evaluation experiments were designed with multi-variables, including brewing time and tea amount, by using two brewing methods with covered bowl and column cup, respectively. Based on the physicochemical methods and gas chromatography mass spectrometry (GC-MS) technology, the difference of taste and aroma substances between buds and leaves of wolfberry tea, were analyzed, and the main characteristic aroma compounds of wolfberry tea were explored. Results showed that the column cup brewing method with 4 g tea and 2 min brewing time was more suitable for the sensory evaluation of wolfberry tea. Through the sensory evaluation, salty (cooked vegetable aroma) and sweet aroma were considered to be the main aroma characteristics of wolfberry tea. Through OPLS-DA analysis, nine characteristic aroma components of wolfberry tea were identified, including benzaldehyde, 3,5-octadien-2-one, 2,4-ditert-butylphenol, 6-methylhept-5-en-2-one, hexanal, trans-2-hexen-1-ol, isopinocarveol, 2,4-dimethyl benzaldehyde, and styrene. These nine aroma components could be the potential contributors to the salty (cooked vegetable aroma) aroma. This study can not only provide a reference for the sensory evaluation system establishment and grade classification of wolfberry tea, but also provide a theoretical basis for the study of the aroma quality of wolfberry tea. |
| format | Article |
| id | doaj-art-594ae8fabcf24379a06fa1571a0b6607 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-594ae8fabcf24379a06fa1571a0b66072025-02-08T08:06:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01464304110.13386/j.issn1002-0306.20240201802024020180-4Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma SubstancesYuanchao LI0Qinji LI1Yuqiong GUO2Zhilong HAO3Shan JIN4College of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science at Universities, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science at Universities, Fuzhou 350002, ChinaAnxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Anxi 362406, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science at Universities, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Key Laboratory of Tea Science at Universities, Fuzhou 350002, ChinaTo establish the sensory evaluation method for wolfberry tea made from wolfberry buds and leaves, sensory evaluation experiments were designed with multi-variables, including brewing time and tea amount, by using two brewing methods with covered bowl and column cup, respectively. Based on the physicochemical methods and gas chromatography mass spectrometry (GC-MS) technology, the difference of taste and aroma substances between buds and leaves of wolfberry tea, were analyzed, and the main characteristic aroma compounds of wolfberry tea were explored. Results showed that the column cup brewing method with 4 g tea and 2 min brewing time was more suitable for the sensory evaluation of wolfberry tea. Through the sensory evaluation, salty (cooked vegetable aroma) and sweet aroma were considered to be the main aroma characteristics of wolfberry tea. Through OPLS-DA analysis, nine characteristic aroma components of wolfberry tea were identified, including benzaldehyde, 3,5-octadien-2-one, 2,4-ditert-butylphenol, 6-methylhept-5-en-2-one, hexanal, trans-2-hexen-1-ol, isopinocarveol, 2,4-dimethyl benzaldehyde, and styrene. These nine aroma components could be the potential contributors to the salty (cooked vegetable aroma) aroma. This study can not only provide a reference for the sensory evaluation system establishment and grade classification of wolfberry tea, but also provide a theoretical basis for the study of the aroma quality of wolfberry tea.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020180wolfberry teasensory evaluationqualityaroma componentssalty fragrance |
| spellingShingle | Yuanchao LI Qinji LI Yuqiong GUO Zhilong HAO Shan JIN Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances Shipin gongye ke-ji wolfberry tea sensory evaluation quality aroma components salty fragrance |
| title | Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances |
| title_full | Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances |
| title_fullStr | Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances |
| title_full_unstemmed | Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances |
| title_short | Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances |
| title_sort | establishment of sensory evaluation method for wolfberry tea and exploration of the main characteristic aroma substances |
| topic | wolfberry tea sensory evaluation quality aroma components salty fragrance |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020180 |
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