Analysis of Flavor Characteristics and Biochemical Composition Differences of Ziyang Green Tea Based on Sensory Evaluation and Metabolomics Techniques

CHEN Dequan; REN Yangmei; HE Mengdi; LI Youxue; YE Lili; XUE Huaqian; ZENG Jianming; DING Changqing

doi:10.13305/j.cnki.jts.2024.02.005

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Journal of Tea Science ›› 2024, Vol. 44 ›› Issue (2) : 316-328. DOI: 10.13305/j.cnki.jts.2024.02.005

Analysis of Flavor Characteristics and Biochemical Composition Differences of Ziyang Green Tea Based on Sensory Evaluation and Metabolomics Techniques

CHEN Dequan¹, REN Yangmei¹, HE Mengdi¹, LI Youxue², YE Lili^1,3, XUE Huaqian^1,3, ZENG Jianming¹, DING Changqing^1,*

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Abstract

To analyze the differences in flavor characteristics and biochemical composition of Ziyang green tea with different drying processes, 6 Xixiangtea (hot-air convection drying combined with roller-type conduction drying) and 10 Cuifeng tea (hot-air convection drying) were used for the study, and their flavor profiles and biochemical composition were analyzed by sensory evaluation, component detection,UHPLC-Q-Exactive/TM and multivariate statistical methods. Sensory analysis shows that the aroma of Xixiang tea was mainly high-fresh, and the Cuifeng tea was mainly faint-scent. The color of Xixiang tea was darker green than that of Cuifeng tea. The overall sensory score of Cuifeng tea was higher than that of Xixiang tea. The quantitative analysis shows that the total amino acids and 10 amino acid fractions (histidine, arginine and threonine,…) were significantly higher in Xixiang tea than those in Cuifeng tea (P<0.05), but the contents of tea polyphenols, catechin fractions and caffeine, and other quality components, did not show significant differences. A total of 262 non-volatile compounds were identified by metabolomics analysis, including 13 classes of amino acids, catechins, dimeric catechins, phenolic acids, flavonoid glycosides and organic acids. Partial least squares discrimination and comparative analysis found that there was no difference in metabolite species between Xixiang tea and Cuifeng tea, but there was a difference in their contents. Compounds with VIP>1.2 were selected as key differential compounds, mainly amino acids, phenolic acids and flavonoid glycosides. The contents of amino acids and flavonoi dglycosides in Cuifeng tea were lower than those in Xixiang tea, while the content of dimerized catechins was higher than that of Xixiang tea. This study provided a theoretical basis for a comprehensive understanding of the formation of the quality of Xixiang tea and Cuifeng tea, as well as a reference for the sensory quality of dry tea and biochemical compositional differences due to different drying processes of green tea.

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differential compounds / metabolomics / process / sensory analysis / Ziyang maojian tea

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CHEN Dequan, REN Yangmei, HE Mengdi, LI Youxue, YE Lili, XUE Huaqian, ZENG Jianming, DING Changqing. Analysis of Flavor Characteristics and Biochemical Composition Differences of Ziyang Green Tea Based on Sensory Evaluation and Metabolomics Techniques[J]. Journal of Tea Science. 2024, 44(2): 316-328 https://doi.org/10.13305/j.cnki.jts.2024.02.005

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