The aim of this study was to explore the taste characteristics and molecular sensory basis of Congou black tea in northern Jiangxi province.Quantitative description analysis and liquid chromatography-mass spectrometry were used to evaluate and detect the taste attributes and non-volatile compounds of 11 samples of Congou black tea.Then,the key compounds which played important role in the taste attributes were screened by partial least square-variable import project.The results showed that nine taste descriptors and definitions of Congou black tea in northern Jiangxi Province were obtained,and the main taste characteristics were sweetness,mellowness and sweet after taste.Among them,bitterness was positively correlated with astringency,and negatively correlated with sweetness.And,sweetness was negatively correlated with tainted taste.Besides,umami was found to be positively correlated with sweet after taste.Moreover,seventy four kinds of nonvolatile compounds were screened by LC-MS which including 25 phenols,23 amino acids,9 pigments,9 organic acids,5 sugars,2 alkaloids and tea saponins.The results of PLS-VIP revealed that the VIP values of 33 compounds were greater than 1,including 10 amino acids,12 phenols,3 pigments,1 alkaloid,4 acids and 3 sugars,which indicated that these compounds were the key components contributing to the taste of Congou black tea in northern Jiangxi Province.This paper determined the taste characteristics of Congou black tea in northern Jiangxi Province and its important compounds,which provided theoretical basis for further study on the directional regulation of taste quality of Congou black tea in northern Jiangxi province.
YUE Cuinan
,
QIN Dandan
,
CAI Hailan
,
WANG Zhihui
,
LI Chen
,
LI Yansheng
,
YANG Puxiang
. Taste characteristics and key compounds analysis of Congou black tea in northern Jiangxi province[J]. Food and Fermentation Industries, 2021
, 47(2)
: 260
-267
.
DOI: 10.13995/j.cnki.11-1802/ts.024971
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