在夏季收获的黑茶通常具有低香气强度的缺陷,导致消费者无法接受。振荡和静置(SS)过程是乌龙茶生产的关键,被认为可以显着提高香气质量。然而,摇制过程对红茶香气品质的具体影响尚未阐明。SSBT比BT具有更高的香气强度,尤其是花香和甜美的气味。通过香气提取物稀释分析(AEDA),选择风味稀释因子(FD)在8以上的27种挥发物,其中20个气味活性值(OAV)高于1;其中,9种具有高OAV的花香和甜味挥发物是芳樟醇(BT为485,918用于SSBT),(E)-β-紫罗兰酮(389,699),香叶醇(315,493),β-月桂烯(25,62),(E)-2-己烯醛(2,7),苯乙醛(44,75),(Z)-3-己烯己酸酯(19,41),1-己醇(9,26),和2-苯基乙醇(2,3)。这20种挥发物的香气重建显示出可靠的花卉结果,甜,果味,和烘烤的气味,进一步验证关键气味剂的香气和强度特征。总的来说,我们的结果表明,SS过程的代谢机理改善了红茶的香气品质,为高香气红茶的生产提供理论依据和指导措施。
Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is key to the production of oolong tea and is believed to significantly improve the aroma quality. However, the specific effects of the shaking process on the aroma quality of black tea have not been elucidated. SSBT has a higher aroma intensity than BT, especially floral and sweet odors. By Aroma Extract Dilution Analysis (AEDA), 27 volatiles with flavor dilution factor (FD) above 8 were selected, of which 20 had odor activity values (OAV) values above 1; among them, 9 floral and sweet volatiles with high OAV were linalool (485 for BT, 918 for SSBT), (E)-β-ionone (389, 699), geraniol (315, 493), β-myrcene (25, 62), (E)-2-hexenal (2, 7), phenylacetaldehyde (44, 75), (Z)-3-hexenyl hexanoate (19, 41), 1-hexanol (9, 26), and 2-phenylethanol (2,3). Aroma reconstitution of these 20 volatiles showed reliable results of floral, sweet, fruity, and roasted odors, further validating the aroma and intensity profiles of the key odorants. Overall, our results reveal that the metabolite mechanism of the SS process improves the aroma quality of black tea, providing a theoretical basis and guiding measures for the production of high-aroma black tea.