Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea

被引：0
|
作者：
Wang, Qian [1 ]
Li, Meng [1 ]
Wang, Jie [1 ]
Ma, Xueming [1 ]
Liu, Lei [2 ]
Wang, Peiqiang [1 ]
Hu, Jianhui [1 ]
Zhang, Xinfu [1 ]
Qu, Fengfeng [1 ]
机构：
[1] Qingdao Agr Univ, Coll Hort, Qingdao 266109, Peoples R China
[2] Bur Agr & Rural Affairs Laoshan Dist, Qingdao 266061, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 24卷
基金：
中国国家自然科学基金;
关键词：
Plastic greenhouse covering; Tea plants; Taste components; Aroma components; Flavor wheel; STRESS;
D O I：
10.1016/j.fochx.2024.101885
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
To protect tea plant (Camellia sinensis (L.) O. Kuntze) from freezing injury, plastic greenhouse covering is widely used in northern tea areas of China. Currently, there was few researches about the effect of greenhouse covering on tea quality. Our results showed greenhouse covering increased tea yield, changed leaf phenotype and decreased green tea quality. Further analysis revealed greenhouse increased the content of soluble sugars and decreased the content of EGCG and 14 amino acids. Besides, there were 223 differential volatile components were identified in green tea produced by fresh leaves with plastic greenhouse covering (GT) and green tea produced by fresh leaves without plastic greenhouse covering (TT). 81 key aroma components were contributors to the bean-like aroma of TT. 98 key aroma components contributed to the clean aroma of GT. Based on these results, the flavor wheels were constructed, providing a visual presentation of flavor between TT and GT.
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收藏
页数：11
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