Ouyang Jian, Jiang Ronggang, Xu Hao, Wen Shuai, Liu Changwei, Liu Yang, Chen Hongyu, Zhai Yuke, Xie He, Chen Jinhua, Li Shi, Wang Kunbo, Liu Zhonghua, Huang Jian-An
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
Food Chem X. 2024 Jun 26;23:101600. doi: 10.1016/j.fochx.2024.101600. eCollection 2024 Oct 30.
Significant differences exist in aroma and taste of different grades of large-leaf black tea. In this study, sensory histology combined with metabolomics were used to investigate the sensory characteristics and phytochemical profiles of different grades of Huangpu black tea (HPBT). Sensory evaluation showed that high grade HPBT had high intensity of pekoe, fresh aroma and umami, with aroma and taste scores declining with decreasing grades. 173 non-volatiles were identified, of which 23 marker metabolites could be used as discrimination of different grades HPBT taste. In addition, 154 volatile compounds were identified in the different grades of HPBT, with 15 compounds as key odorants for distinguishing the aroma of different grades of HPBT. Furthermore, correlation analysis revealed that linalool, geraniol and nonanal contributed to the aroma quality score of HPBT. This study will provide a more comprehensive understanding for processing, quality evaluation and grade evaluation system of large-leaf black tea.
不同等级的大叶红茶在香气和滋味上存在显著差异。在本研究中，采用感官组织学与代谢组学相结合的方法，对不同等级的黄埔红茶（HPBT）的感官特性和植物化学特征进行了研究。感官评价表明，高等级的HPBT白毫强度高、香气清新、鲜味足，随着等级降低，香气和滋味得分下降。共鉴定出173种非挥发性化合物，其中23种标志性代谢物可用于区分不同等级HPBT的滋味。此外，在不同等级的HPBT中鉴定出154种挥发性化合物，其中15种化合物为区分不同等级HPBT香气的关键气味物质。此外，相关性分析表明，芳樟醇、香叶醇和壬醛对HPBT的香气品质得分有贡献。本研究将为大叶红茶的加工、品质评价和等级评价体系提供更全面的认识。
