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090			_aB-18994
245	1	0	_aAroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E.nose and GC.MS
490	0		_vEuropean Food Research and Technology, 248, p.947-961, 2022
520	3		_aTo explore the main aroma components and aroma differences of black tea produced from two tea cultivars, Fuyun 6 and Jinguanyin, E-nose and GC-MS were adopted. The results showed that black tea made of Jinguanyin had a floral aroma, while black tea of Fuyun 6 had a sweet aroma in the sensory review. Forty-six aroma substances in the 2 cultivars were found by GC-MS; 9 aroma substances had significant differences, including heptaldehyde, furfural, 2,2,6-trimethylcyclohexanone, 2-pentadec-2-enylfuran, cis-3-hexenyl acetate, carveol, methyl salicylate, 5-methyl-2-hexanone, and hexanal. Furthermore, the results of the E-nose showed that five out of the ten sensors were able to discriminate the two cultivars, especially, S2 (sulphide and hydrogen sulphide), S6 (biogas, hydrocarbons, and methane), S7 (combustible gases)and S10 (combustible gases and alkanes)were necessary sensors for identifying the differences between the two cultivars. The results of this study clarified the characteristics of the aroma compositions and the distinctions between black teas made of Jinguanyin and Fuyun 6. Furthermore, they provided a theoretical basis for the classification of the different cultivars and types of black tea.
650	1	4	_aBLACK TEA
650	1	4	_aFU'AN
650	1	4	_aFUYUN 6
650	1	4	_aJINGUANYIN
650	1	4	_aE-NOSE
650	1	4	_aGC-MS
700	1	2	_aYan, T.
700	1	2	_aLin, J.
700	1	2	_aZhu, J.
700	1	2	_aYe, N.
700	1	2	_aHuang, J.
700	1	2	_aWang, P.
700	1	2	_aYang, J.
856	4	0	_uhttps://drive.google.com/file/d/1XrjNC0UDFb-4nXco6IBxallftIjS-Yva/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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