The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea

Abstract

Abstract: To investigate the effects of tea variety on the aroma quality and volatiles profile of Keemun black tea (KBT), fresh shoots of three tea varieties, namely, ‘Qimenzhong’, ‘Wancha No. 4’ and ‘Fuzao No. 2’, were produced into black teas by the manufacturing processes of Keemun. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectroscopy (HS–SPME–GC–MS) was used to compare the differences in volatile components of different black teas. Odor activity value (OAV), aroma character impact value (ACI), aroma recombination and omission analysis were used to screen the key odorants of KBT. The volatiles profile of different black teas during tea processing was also analyzed in this study. Based on the NIST11 database, retention indices and standards, 102, 75, and 88 volatiles were detected in KMZ, FZ2, and WC4 black tea, respectively. Among them, there are 11 key characteristic odorants with OAV>1 and ACI>1%. Aroma reconstruction and omission experiments showed six aroma-active compounds, namely, geraniol, trans-β-Ionone, benzeneacetaldehyde, linalool, hexanal and phenylethyl alcohol, which were the most contributors to “Keemun aroma”. And their content ratios differ in different varieties of black tea. These six key compounds had a dramatic fluctuation in concentrations during withering and drying stages and the change of these key volatiles was relatively consistent in the processing of different varieties. This study investigated the differences in volatile substance metabolism profiles among different varieties, enriching the basic theory of KBT flavor quality and laying a theoretical foundation for aroma quality control and high-quality KBT targeted processing.

Key words: variety, Keemun Black Tea, key volatile components, metabolic profiling

CLC Number:

S571.1

Ya-Qin LIU Han-Chen ZHOU. The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea[J]. FOOD SCIENCE.

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