Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea

doi:10.7506/spkx1002-6630-20220212-074

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (3): 296-305.doi: 10.7506/spkx1002-6630-20220212-074

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Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea

ZHANG Xingmin, CHEN Hongyu, WANG Chao, LI Juan, HUANG Jian’an, LIU Zhonghua

(1. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China; 2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China; 3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China; 4. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Changsha 410128, China)

Online:2023-02-15 Published:2023-02-28

Abstract

Abstract: Fu brick tea (FBT) is a unique compressed dark tea in China. The unique fungal fermentation process creates its unique fungal flavor and special health benefits, so FBT is deeply favored by consumers. This paper reviews the research results on the volatile components contributing to the aroma of FBT and the methods for their evaluation. The reported volatile compounds are systematically classified, and the compounds with high detection frequency are elaborated in detail. The methods for the extraction, qualitative and quantitative analysis of the volatile compounds and the methods for the screening and evaluation of the odor-active compounds of FBT are summarized. Meanwhile, the problems with the current studies and the focus of future research are pointed out.

Key words: fu brick tea; volatile components; chemical quality

CLC Number:

S571.1

ZHANG Xingmin, CHEN Hongyu, WANG Chao, LI Juan, HUANG Jian’an, LIU Zhonghua. Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea[J]. FOOD SCIENCE, 2023, 44(3): 296-305.

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Research Progress on the Material Basis and Evaluation Methods for the Unique Aroma of Fu Brick Tea

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