Study on aroma variation of Armeniaca mume Sieb. f. viridicalyx (Makino)T. Y. Chen in diff erent fl owering stages and its suitability for scenting black tea
Abstract
Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) was used to study
the aroma components of Calycium calycium at diff erent fl owering stages, and its tea suitability was analyzed. The results showed that the
main aroma components were eugenol, benzaldehyde and phenylmethyl acetate, and the almond fl avoured benzoic acid had the highest
content. The diff erent fl owering stages and the diff erent amount of fl owers were studied and the suitability of the fl ower tea was analyzed by
sensory evaluation. The results showed that the aroma was similar from bud stage to blooming stage, indicating that there was little change
in aroma types during fl owering. The aroma and fl avor scores of fl ower scenting at bud stage and fi nal fl owering stage were lower than
those at blooming stage, and the score of aroma and taste of fl owers at 50/100kg was higher than 33/100kg. In the production of scented tea,
50/100kg matching amount of blooming fl owers is appropriate.
the aroma components of Calycium calycium at diff erent fl owering stages, and its tea suitability was analyzed. The results showed that the
main aroma components were eugenol, benzaldehyde and phenylmethyl acetate, and the almond fl avoured benzoic acid had the highest
content. The diff erent fl owering stages and the diff erent amount of fl owers were studied and the suitability of the fl ower tea was analyzed by
sensory evaluation. The results showed that the aroma was similar from bud stage to blooming stage, indicating that there was little change
in aroma types during fl owering. The aroma and fl avor scores of fl ower scenting at bud stage and fi nal fl owering stage were lower than
those at blooming stage, and the score of aroma and taste of fl owers at 50/100kg was higher than 33/100kg. In the production of scented tea,
50/100kg matching amount of blooming fl owers is appropriate.
Keywords
Chlorosepalum; Flower tea; Aroma
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DOI: http://dx.doi.org/10.18686/modern-management-forum.v7i10.10636
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