Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian
To further explore the flavor and quality characteristics of black tea from different regions of Fujian, with 30 samples of black tea sourced from 5 distinct regions within Fujian Province as research material, this study of the differences in flavor quality components of black tea from distinct reg...
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| Format: | Article |
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The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030491 |
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| author | Chunyan XIAO Jing LI Zhihui WANG Biyun HE Wei HUANG Fuming LIN Linhai CHEN Weijiang SUN |
| author_facet | Chunyan XIAO Jing LI Zhihui WANG Biyun HE Wei HUANG Fuming LIN Linhai CHEN Weijiang SUN |
| author_sort | Chunyan XIAO |
| collection | DOAJ |
| description | To further explore the flavor and quality characteristics of black tea from different regions of Fujian, with 30 samples of black tea sourced from 5 distinct regions within Fujian Province as research material, this study of the differences in flavor quality components of black tea from distinct regions in Fujian conducted a comprehensive analysis employing sensory evaluation, biochemical profiling, and aroma compound detection coupled with chemometric methodologies. The findings revealed that Fujian black tea was predominantly characterized by the aroma of potatoes, floral bouquets, and sweetness, with a taste profile that leant towards a mellow and sweet flavor. Notably, significant disparities existed in the flavor quality components of black tea across different regions. For instance, Wuyi black tea exhibited the highest levels of tea polyphenols (17.65%) and theabrownin (7.57%), whereas Fu'an black tea exhibited elevated concentrations of soluble sugars (16.45 mg/g), total flavonoids (12.81 mg/g), and theaflavin (0.43%) compared to its counterparts. Moreover, Zhenghe black tea exhibited higher levels of total catechins (21.56 mg/g) and free amino acids (6.66%) relative to other regions, whereas Youxi black tea presented the lowest theaflavin content (0.19%) among the samples. A total of 81 aroma compounds were identified across the samples, with alcohols and esters emerging as the primary aroma constituents. Notable contributors to the floral and fruity aroma of Wuyi black tea included linalool, phenylethanol, nerol, geraniol, β-ionone, methyl palmitate, geranyl acetone, methyl salicylate, and (3E)-3,7-dimethyl octa-1,3,6-triene. Fu'an black tea, on the other hand, derived its rich floral and sweet aroma from methyl jasmonate and α-ionone. Characteristic aroma substances were also observed, with n-decanal distinguishing Fuding black tea and benzaldehyde characterizing Zhenghe black tea. Overall, this study provides a comprehensive analysis of the flavor qualitative and chemical variations in Fujian black tea across different regions, thereby enhancing the understanding of its quality components. |
| format | Article |
| id | doaj-art-99e4a3ad40114c3e85a2c2ba9719afb9 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-99e4a3ad40114c3e85a2c2ba9719afb92025-08-20T02:14:31ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-0146525526610.13386/j.issn1002-0306.20240304912024030491-5Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in FujianChunyan XIAO0Jing LI1Zhihui WANG2Biyun HE3Wei HUANG4Fuming LIN5Linhai CHEN6Weijiang SUN7College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaAnxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, ChinaFu'an Tea Industry Development Center, Fu'an 355000, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaTo further explore the flavor and quality characteristics of black tea from different regions of Fujian, with 30 samples of black tea sourced from 5 distinct regions within Fujian Province as research material, this study of the differences in flavor quality components of black tea from distinct regions in Fujian conducted a comprehensive analysis employing sensory evaluation, biochemical profiling, and aroma compound detection coupled with chemometric methodologies. The findings revealed that Fujian black tea was predominantly characterized by the aroma of potatoes, floral bouquets, and sweetness, with a taste profile that leant towards a mellow and sweet flavor. Notably, significant disparities existed in the flavor quality components of black tea across different regions. For instance, Wuyi black tea exhibited the highest levels of tea polyphenols (17.65%) and theabrownin (7.57%), whereas Fu'an black tea exhibited elevated concentrations of soluble sugars (16.45 mg/g), total flavonoids (12.81 mg/g), and theaflavin (0.43%) compared to its counterparts. Moreover, Zhenghe black tea exhibited higher levels of total catechins (21.56 mg/g) and free amino acids (6.66%) relative to other regions, whereas Youxi black tea presented the lowest theaflavin content (0.19%) among the samples. A total of 81 aroma compounds were identified across the samples, with alcohols and esters emerging as the primary aroma constituents. Notable contributors to the floral and fruity aroma of Wuyi black tea included linalool, phenylethanol, nerol, geraniol, β-ionone, methyl palmitate, geranyl acetone, methyl salicylate, and (3E)-3,7-dimethyl octa-1,3,6-triene. Fu'an black tea, on the other hand, derived its rich floral and sweet aroma from methyl jasmonate and α-ionone. Characteristic aroma substances were also observed, with n-decanal distinguishing Fuding black tea and benzaldehyde characterizing Zhenghe black tea. Overall, this study provides a comprehensive analysis of the flavor qualitative and chemical variations in Fujian black tea across different regions, thereby enhancing the understanding of its quality components.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030491fujian black teaflavor qualityaromatic characteristicsheadspace solid-phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms)odor activity value (oav) |
| spellingShingle | Chunyan XIAO Jing LI Zhihui WANG Biyun HE Wei HUANG Fuming LIN Linhai CHEN Weijiang SUN Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian Shipin gongye ke-ji fujian black tea flavor quality aromatic characteristics headspace solid-phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms) odor activity value (oav) |
| title | Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian |
| title_full | Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian |
| title_fullStr | Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian |
| title_full_unstemmed | Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian |
| title_short | Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian |
| title_sort | analysis of flavor and quality differences in black tea from different geographical origins in fujian |
| topic | fujian black tea flavor quality aromatic characteristics headspace solid-phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms) odor activity value (oav) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030491 |
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