Through sensory evaluation, electronic tongue, color difference, and main biochemical components measurement of modern craft Liupao tea fermentation process samples, the change rule of color and flavor components in the Liupao tea fermentation process was studied, and the correlation between the change of flavor properties and flavor components as well as the taste active value (TAV) were discussed.Results showed that during the fermentation process of modern craft, the acidity and bitterness of Liupao tea increased, astringency, umami and saltiness decreased, color difference L value fluctuated, a and b values increased gradually, soup color changed from yellow to orange-red, and the total amount of free amino acids, flavonoids, tea polyphenols, tea base, catechin, and total amino acid components decreased significantly (P<0.05).Theobromine, caffeine and gallic acid were significantly increased (P<0.05), while the content of water extract fluctuated.Free amino acids, flavonoids, ester catechin, DL-catechin(DL-C), and some amino acid components were negatively correlated with sour and bitter taste, and positively correlated with astringency, umami, and saltiness, while caffeine and gallic acid were inversely correlated.There was a significant positive correlation between tea polyphenols and astringency.Theobromine, calfeine, gallic acid, DL-C, and ester catechin significantly contributed to the taste of Liupao tea in the fermentation process (TAV>1).Ester catechin and gallic acid were important compounds for the taste quality of Liupao tea during the fermentation process, while amino acid components had no significant contribution to the taste of Liupao tea.
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