Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi

Qin, Xing; Zhou, Ji‐Xun; He, Chang; Li, Qiu; De, Zhang; Zhi, Yu; Chen, Yuqiong

doi:10.1016/j.fochx.2023.100809

Cited by 5 publications

(2 citation statements)

References 38 publications

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“…The black tea aroma was determined via the Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) method [10]. For the preparation of the aroma sample, the solid-phase microextraction head (Supelco 57328-U, composite DVB/CAR/PDMS, MerckKGaA, Darmstadt, Germany) was installed at the inlet of the gas chromatograph (GC-2014G, Shimadzu, Kyoto, Japan) and aged at 250 • C for 30 min.…”

Section: Determination Of Black Tea Aromamentioning

confidence: 99%

Development of Assessment Criteria for Managing the Quality of Taishan Black Tea

Wen,

Xie,

Chen

et al. 2024

Agronomy

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In order to obtain the quality information of Taishan black tea and provide data support for the establishment of assessment criteria for quality control of Taishan black tea, in this study, 45 samples of Taishan black tea were collected during the summer to investigate their quality characteristics. The results showed that the Taishan black tea typically exhibited a dark-brown, curly appearance and a uniform texture. The tea soup displayed a bright orange-red color. The tea was mainly described as having a fruity aroma, followed by a caramel flavor, sweet aroma, flowery flavor, and clean aroma, with a strong and enduring fragrance. The taste profile was mostly heavy and mellow or heavy and strong, with fewer samples exhibiting slight bitterness and astringency. The tea leaves were characterized by a reddish-auburn color, a soft texture, and an even appearance. The main biochemical components of the Taishan black tea fell within the following ranges: water extracts (38.65–43.35%), free amino acids (1.41–3.45%), tea polyphenols (9.80–15.05%), catechins (6.11–9.03%), and caffeine (1.65–3.05%). The phenolic acid/amino acid ratio was 2.31–6.65%. Catechins and tea polyphenols emerged as critical indicators influencing taste quality, followed by amino acids, water extracts, and caffeine. The aroma analysis identified common compounds, such as 3-methyl-butanal, 2-methyl-butanal, decanal, 2-methyl-propanal, 1-octen-3-ol, and β-ionone, in most samples. These compounds exhibited relatively high contents and high odor activity values, making them the primary contributors to the tea’s aroma. This investigation into the quality of Taishan black tea offers valuable scientific insights, providing a foundation for the standardization of Taishan black tea’s quality.

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Section: Determination Of Black Tea Aromamentioning

confidence: 99%

Development of Assessment Criteria for Managing the Quality of Taishan Black Tea

Wen,

Xie,

Chen

et al. 2024

Agronomy

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show abstract

“…Black tea, accounting for more than 70 % of global tea consumption, is particularly popular. Aside from its delightful taste, tea offers therapeutic properties that combat various ailments, such as its anti-inflammatory and anti-cancer effects ( Huang et al, 2024 ; Isemura et al, 2000; Qin et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method

Sobhaninia,

Mani-Varnosfaderani,

Barzegar

et al. 2024

Food Chemistry: X

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Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

Hu,

Yang,

Liu

et al. 2024

LWT

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Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi

Cited by 5 publications

References 38 publications

Development of Assessment Criteria for Managing the Quality of Taishan Black Tea

Development of Assessment Criteria for Managing the Quality of Taishan Black Tea

Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method

Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

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