Analysis of Flavor Quality Evolution and Key Aroma Components in Citrus-Flavored Lightly Pressed Fu Brick Tea during the Flowering Process

Abstract

Abstract: To investigate the effect of citrus flower (Citrus aurantium L.) addition on the quality formation of lightly pressed Fu brick tea during the flowering process (a solid-state fermentation dominated by Eurotium cristatum), quantitative descriptive analysis (QDA), physicochemical component determination, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed. Lightly pressed Fu brick tea was used as the control, and the dynamic changes in sensory properties, non-volatile components, and volatile metabolites of citrus-flavored lightly pressed Fu brick tea were systematically analyzed throughout the flowering process (0-27 d). The results showed that citrus-flavored lightly pressed Fu brick tea exhibited excellent sensory quality as early as the 15th day of flowering, developing a unique harmonious aroma combining citrus and fungal notes with prominent umami taste. Both types of Fu brick tea reached the highest overall sensory scores on the 19th day. Physicochemical analysis revealed that the citrus-flavored tea exhibited significantly smaller reduction amplitudes in the contents of alkaloids, gallic acid, and catechins compared with the control, which contributed to its sweeter and fresher taste profile. Volatile component analysis identified 97 and 92 compounds in the lightly pressed Fu brick tea and the citrusflavored lightly pressed Fu brick tea, respectively. The former were predominantly aldehydes, whereas the latter were mainly terpenes (hydrocarbon compounds). Further calculation of odor activity values (OAVs) indicated that eight key aroma-active components, including cedrol, linalool, and βionone, were closely associated with the characteristic fungalfloral fragrance. In contrast, four components: Dlimonene, myrcene, linalool, and nonanal were identified as the critical contributors to the distinctive citrus aroma of the citrusflavored tea. This study reveals the improving effect of citrus flower addition on the flavor quality of Fu brick tea, providing a theoretical basis for product development and process optimization of citrusflavored composite Fu brick tea.

Key words: composite Fu brick tea, Citrus aurantium flower, flowering process, quality analysis, volatile components, HS-SPME-GC-MS

CLC Number:

TS272

References

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