Analysis of the Quality Differences of Congou Black Tea from Different Origin
In order to investigate the differences of the quality of congou black teas from different regions,the characteristic taste,the sensory attributes and chemical basis of aroma of Chuanhong congou black tea,Dianhong congou black tea,Yichang congou black tea,Xinyang congou black tea and Keemun congou black tea were identified by sensory quantitative description analysis,high performance liquid chromatography,gas chromatography-mass spectrometry,and multivariate statistical analysis.The results showed that the five congou black teas differed in the sensory attributes of seven taste notes such as sweetness,freshness,bitterness,and astringency,and five aroma notes such as sweet,floral,fruity and honey sugar-like aroma.Additionally,seven differential key taste compounds and 16 differential key aroma compounds were identified by using partial least squares discriminant analysis,respectively.Among them,tea polyphenols have the highest contribution to the taste of congou black tea,with the highest content in Dianhong congou black tea,while the lowest content in Chuanhong congou black tea.Linalool contributed most to black tea aroma with the highest OAV in Keemun congou black tea(1133.55),followed by Xinyang congou black tea(1105.14),Yichang congou black tea(824.36),Dianhong congou black tea(706.40)and Chuanhong congou black tea(638.66).Pearson correlation analysis showed that free amino acids and theanine enhanced the freshness of Keemun congou black tea and Chuanhong congou black tea,water extract,tea polyphenols and epigallocatel catechinenhanced the mellowness and intensity of Dianhong congou black tea.Heptanal and(E)-2-hexenoxal were responsible for the fruity and sweet aroma of Chuanhong congou black tea,acetyl furan contributed to the caramel aroma of Dianhong congou black tea,geraniol contributed to the floral aroma of Yichang congou black tea,phenylacetaldehyde was responsible for the honey sugar-like aroma of Xinyang congou black tea,and nonaldehyde,hexaldehyde,benzyl ethanol and linalool were responsible for the floral and sweet aroma of Keemun congou black tea.In conclusion,This research results preliminarily clarified the characteristic taste and aroma profiles of congou black tea from the five regions and their material basis.
congou black teaproduction areastaste substancearoma componentsodor activity value
万方数据
维普
