Seedling stage identification method of almond fragrance black tea resources
An identification method, black tea technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of long time, time-consuming and laborious, etc., achieve the effect of rapid extraction, accurate identification method, and overcome the long breeding and tracking process
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Embodiment 1
[0031] 1 Materials and methods
[0032] 1.1 Experimental materials
[0033] Selection of fresh tea tree leaves: Three kinds of fresh tea tree leaves were selected, two of which were "almond-flavored" tea tree resources XR-1 and XR-3 (experimental group), and one non-"almond-flavored" tea tree resource BM (control group).
[0034] The preparation of the finished black tea: the fresh leaves are picked and placed to wither for 2 hours, rolled for 45 minutes after withering, fermented for 5-6 hours, and dried for 1 hour to obtain the finished black tea. The focus is on the fresh leaves of tea trees and the finished black tea as the analysis materials. The samples are freeze-dried, crushed and stored in a refrigerator at 4°C for later use.
[0035] 1.2 Test method
[0036] 1.2.1 Instruments
[0037] TRACE DSQ Gas Chromatography-Mass Spectrometry (GC-MS)
[0038] 1.2.2 Extraction and identification of aroma substances
[0039] Aroma extraction method: headspace solid-phase micr...
Embodiment 2
[0054] Embodiment 2 method verification
[0055] Collect 19 fresh leaves of tea tree varieties, identify the aroma substance benzaldehyde and its content in the fresh leaves according to the method provided by the present invention, and conduct aroma sensory evaluation after being made into black tea. The results are shown in Table 3.
[0056] Table 3 Benzaldehyde content in fresh leaves of 19 tea varieties and sensory evaluation of black tea aroma
[0057]
[0058] The results showed that 17 of the identified 19 varieties had low benzaldehyde content in the fresh leaves of tea trees, which were in the range of 0.03-3.70%. Based on this, it was inferred that these black teas did not have the aroma characteristic of "almond fragrance". After being processed into black tea, the sensory evaluation found that these black teas showed the characteristics of floral, sweet, fruity, rose, etc., but did not reflect the aroma characteristic of "almond fragrance". The content of benz...
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