Influence of Different Flower-Adding Techniques on Osmanthus Black Tea Quality
The Osmanthus black tea was processed with Fuding Dabai and Osmanthus fragrans Lour.The optimal process of Osmanthus black tea was analyzed by sensory evaluation,the main biochemical components,and volatile compounds through multivariate statistical analysis.The results indicated that adding fresh Osmanthus flowers to tea leaves in the rolling process was suitable process to make Osmanthus black tea,which had tight and moist shape,red and bright color soup,sweet scent of Osmanthus,sweet and mellow taste,and the aroma of tea and Osmanthus were integrated and coordinated.The total score of the sensory evaluation was 92.45.Compared with the control group,the amino acid content(4.67％)increased by 24.20％and the soluble sugar content(6.76％)increased by 46％,and the ratio of tea polyphenols to amino acids(1.69)was decreased by 35.50％.The total amount and content of Osmanthus black tea's volatile substances increased significantly compared with the control.Alcohols,aldehydes and alkanes decreased,while esters,alkenes and ketones increased.The content of floral components was highest in the samples processed by adding Osmanthus in rolling,for example,dihydro-β-ionol,Δ-cadinene,ethyl ionone,jasmonone,limonene,nerolidol,etc.The partial least squares-discriminant analysis(PLS-DA)and odor activity value(OAV)analysis showed that 10 volatile substances were the key substances to distinguish the aroma formation of Osmanthus black tea by different processes including methyl laurate,methyl palmitate,butyl acetate,methyl myristate,methoxyphenyl ethanol,linallinol,geranyl,dihydro-β-ionol and benzaldehyde.This study provided reference for the research on the process innovation and quality difference of Osmanthus black tea.
Osmanthus fragrans var.thunbergiiOsmanthus black teaprocess optimizationquality characteristicsvolatile components
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