Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-07-14 DOI:10.3390/foods14142466

Jialin Chen, Binghong Liu, Yide Zhou, Jiahao Chen, Yanchun Zheng, Hui Meng, Xindong Tan, Peng Zheng, Binmei Sun, Hongbo Zhao, Shaoqun Liu

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引用次数: 0

Abstract

The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-phase microextraction coupled with GC-MS (HS-SPME-GC-MS) to analyze non-volatile and volatile compounds in five NGBT cultivars-Jinshahong (JSH), Danxia No.1 (DXY), Danxia No.2 (DXE), Yingde Black Tea (QTZ), and Yinghong No.9 (YHJ)-alongside sensory evaluation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified key non-volatile discriminants (VIP > 1) ranked by contribution: total catechins > simple catechins > CG > EGCG > ester catechins > EGC. HS-SPME-GC-MS detected 97 volatiles, with eight aroma-active compounds exhibiting OAV > 1 and VIP > 1: Geraniol > Methyl salicylate > Linalool > β-Myrcene > Benzyl alcohol > (Z)-Linalool Oxide > Phenethyl alcohol > (Z)-Jasmone. These compounds drive cultivar-specific aromas in NGBTs. Findings establish a theoretical framework for evaluating cultivar-driven flavor quality and provide novel insights for targeted breeding and processing optimization of NGBTs.

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代谢组学和感官评价揭示了粤北红茶的香气和口感特征。

红茶的感官品质与品种遗传有着内在的联系，但对新兴粤北红茶（NGBT）风味化合物的综合表征仍然有限。本研究采用高效液相色谱-紫外（HPLC-UV）和顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）对金沙红（JSH）、丹霞1号（DXY）、丹霞2号（DXE）、英德红茶（QTZ）和英红9号（YHJ） 5个NGBT品种的非挥发性和挥发性成分进行了分析，并进行了感官评价。正交偏最小二乘判别分析（OPLS-DA）确定了按贡献排序的关键非挥发性判别因子VIP >：总儿茶素>：简单儿茶素>:CG >: EGCG >：酯儿茶素>:EGC。HS-SPME-GC-MS共检测到97种挥发物，其中8种芳香活性化合物为OAV >1和VIP >：香叶醇>水杨酸甲酯>芳樟醇> β-月桂烯>苄基醇> (Z)-芳樟醇氧化物>苯乙醇> (Z)-茉莉酮。这些化合物驱动ngbt中特定品种的香气。研究结果为评价品种驱动风味品质提供了理论框架，并为ngbt的定向育种和加工优化提供了新的见解。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds