In order to understand the characteristic taste chemicals of Hunan black tea, representative samples of Hunan black tea and typical samples from other provinces were selected. The taste and chemical constituents of black tea samples were evaluated by electronic tongue and high performance liquid chromatography. Visual pattern recognition method such as Principal component analysis (PCA) and partial least squares discriminant analysis (OPLS-DA) were used to compare the characteristic chemical compositions of Hunan black tea in different tenderness grades and flavor types. The results show that: (1) The contents of water extraction, glucose, maltose, tea polyphenols, theabrownin, amino acid, delicious amino acid, theanine and theaflavins could be used as the main flavor components to distinguish Hunan black tea from other black tea as water extraction, glucose, maltose and theaflavins in Hunan black tea are significantly higher. (2) Most of the contents of taste components in the first grade of Hunan black tea soup were lower than those in other grades. Except for amino acids and thearubigins, other main flavor components were significantly lower than those of second grade tea. The contents of water extracts, tea polyphenols, caffeine, amino acids, theaflavins, thearubin were rich in the second grade tea soup. The contents of catechins, carbohydrates, theaflavins, thearubin and other compounds in the third grade tea was relatively high, while
the contents of tea polyphenols, amino acids, thearubin and other compounds were relatively low. (3) The contents of caffeine, catechins, non-ester catechins, EGC and theaflavins in the “sweet and delicious” tea soup were significantly lower than those in the “slightly bitter (strong)” tea soup. The research results provided a reference for the classification and identification of Hunan black tea products and the evaluation of taste quality.
YIN Xia
,
ZHANG Shuguang
,
HUANG Jing
,
BAO Xiaocun
,
ZHOU Lingyun
,
DAI Dongwei
,
ZHAO Chenjie
,
HUANG Jian′an
,
LIU Zhonghua
. Study on the Chemical Constituents of Hunan Black Tea[J]. Journal of Tea Science, 2019
, 39(2)
: 150
-158
.
DOI: 10.13305/j.cnki.jts.2019.02.004
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