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

doi:10.7506/spkx1002-6630-20260302-016

Abstract

Abstract: To investigate the effect of citrus flower (Citrus spp.) addition on the quality formation of lightly pressed Fu brick tea during the flowering process (solid-state fermentation dominated by Eurotium cristatum), the dynamic changes in the sensory characteristics and volatile metabolites of lightly pressed citrus-aroma Fu brick tea during the 27-d flowering process were analyzed by quantitative descriptive analysis (QDA) and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, and the changes in the physicochemical properties were also determined. Lightly pressed Fu brick tea was used as control. The results showed that lightly pressed citrus-aroma Fu brick tea exhibited excellent sensory quality as early as the 15th day of flowering, developing a unique harmonious aroma combining citrusy and fungal notes with prominent umami. Physicochemical analysis revealed that the citrus-aroma tea showed smaller decreases in the contents of alkaloids, gallic acid, and catechins compared with the control, resulting in a sweeter and fresher taste. A total of 97 and 92 volatile compounds were identified in the control and the citrus‑aroma tea, respectively. Aldehydes predominated in the control, whereas terpene hydrocarbons predominated in the citrus‑aroma tea. Based on odor activity value (OAV) analysis, nine compounds including cedrol, linalool, and β‑ionone were identified as key contributors to the fungal aroma; D‑limonene, myrcene, linalool, and trans-2-nonenal were the core components responsible for the characteristic citrusy aroma of the citrus‑aroma tea. This study reveals the improving effect of citrus flower addition on the flavor quality of Fu brick tea, providing a theoretical basis for the development and process optimization of citrus‑aroma Fu brick tea.

Key words: composite Fu brick tea; citrus flower; flowering process; quality analysis; volatile components; headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

CLC Number:

S571.1

CAO Yubing1, HE Haotian2, LIN Yong3, LIU Zhonghua4, HUANG Jian’an4, YU Lijun1,*. Flavor Quality Evolution and Key Aroma Components in Lightly Pressed Citrus-Aroma Fu Brick Tea during the Flowering Process[J]. FOOD SCIENCE, 2026, 47(18): 205-218 https://doi.org/10.7506/spkx1002-6630-20260302-016

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

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