Integrated Sensory Evaluation and Metabolomics Analysis of the Quality Characteristics of Yihong Black Tea with Different Levels of Tenderness

LI Jing; HU Xinlong; TANG Huishan; GUO Jinling; HU Guangcan; FENG Depin; QIU Fangfang; WANG Mingle

doi:10.13305/j.cnki.jts.2025.05.006

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Journal of Tea Science ›› 2025, Vol. 45 ›› Issue (5) : 808-820. DOI: 10.13305/j.cnki.jts.2025.05.006

Integrated Sensory Evaluation and Metabolomics Analysis of the Quality Characteristics of Yihong Black Tea with Different Levels of Tenderness

LI Jing¹, HU Xinlong², TANG Huishan², GUO Jinling², HU Guangcan¹, FENG Depin¹, QIU Fangfang^1,*, WANG Mingle^2,*

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Abstract

To elucidate the quality characteristics of Yihong black tea, a systematic analysis was conducted on the quality attributes of Yihong black tea with different levels of tenderness based on sensory evaluation, colorimetric analysis, and targeted metabolomics. The results demonstrate that sensory evaluation scores exhibited a positive correlation with leaf tenderness. The theaflavin content exhibited an initial increase followed by a decline with the decrease in leaf tenderness, and the content of theaflavins was positively correlated with the color parameter L^* value of the tea infusion. The soluble sugar content elevated with the decrease in leaf tenderness, whereas the contents of tea polyphenols and total free amino acids gradually declined. Furthermore, a total of 162 non-volatile metabolites were identified based on the UPLC-MS/MS. Among them, 24 characteristic metabolites were characterized as marker compounds for distinguishing Yihong black tea with different levels of tenderness, including 10 flavonoids [hyperoside, kaempferol-3-O-(6''-trans-P-coumaroyl-2''-glucosyl) rhamnoside, quercetin 3-rutinoside-7-glucoside, keracyanin, kaempferol 3-rutinosidea, astragaline, kaempferol 3-O-galactoside, quercetin 3-rutinoside-7-galactoside, quercetin 3-O-rhamnoside-7-O-glucoside, quercetin 3-rutinoside], 7 catechins [(+)-catechin, catechin gallate, epicatechin, (-)-epigallocatechin, (-)-gallocatechin gallate, epigallocatechin gallate, (-)-epicatechin gallate], 4 amino acids [L-phenylalanine, L-arginine, D-(+)-pipecolinic acid, L-(-)-pipecolinic acid], 3 alkaloids [caffeine, theobromine, adenosine]. These results clearly defined the typical quality attributes of Yihong black tea as “amber-hued liquor, and a honeyed fruity bouquet” and further elucidated the characteristic metabolites responsible for the quality differences in Yihong black tea with different levels of tenderness, providing a scientific basis for optimizing processing techniques and precisely modulating flavor profiles, and facilitating standardized processing and quality enhancement of Yihong black tea.

Key words

sensory evaluation / tenderness / UPLC-MS/MS / Yihong black tea

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LI Jing, HU Xinlong, TANG Huishan, GUO Jinling, HU Guangcan, FENG Depin, QIU Fangfang, WANG Mingle. Integrated Sensory Evaluation and Metabolomics Analysis of the Quality Characteristics of Yihong Black Tea with Different Levels of Tenderness[J]. Journal of Tea Science. 2025, 45(5): 808-820 https://doi.org/10.13305/j.cnki.jts.2025.05.006

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