Food and Fermentation Industries >

2025 , Vol. 51 >Issue 4: 177 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039004

Differences in flavor quality and chemical composition of 1-year-stored Keemun black tea

  • XU Yujie ,
  • ZHOU Hanchen ,
  • ZHANG Xiaolei ,
  • LIU Yaqin ,
  • LEI Pandeng
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  • (Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China)

Received date: 2024-02-28

  Revised date: 2024-03-21

  Online published: 2025-03-10

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Abstract

To investigate the changes in quality characteristics of 1-year-stored Keemen black tea, this study was based on sensory evaluation, non-volatile and volatile composition analysis, combined with multivariate statistical analysis, analyzed the changes of flavor and aroma components of 3 groups of Keemen black tea including DW (stored at -40 ℃), SW (stored at room temperature), and HB (low-temperature bake after storage at room temperature).Results showed that the quality of SW was better, the taste was mellow, the freshness was increased, and the floral and fruity were more obvious.The freshness and aroma quality of HB decreased.A total of 60 non-volatile compounds were detected, and the results showed that the contents of soluble sugar and gallic acid were the highest in SW, while theaflavin, flavonol, and flavonoid glycosides were lower in SW black tea.Partial least squares-discriminant analysis (PLS-DA) showed distinct differences in taste components among three groups, a total of 5 different taste components were identified, including caffeine, theanine, epicatechin, gallic acid, and epigallocatechin.A total of 74 volatile components were detected, the contents of ketones, alkenes, and lactones which were floral in SW significantly increased after 1 year of storage.PLS-DA showed differences in aroma components among three groups, and 13 different volatile components were screened out, including hexyl caproate, β-ionone, hexanal, nonanal, (E)-2-hexenal, geranyl acetone, benzaldehyde, linalool oxide I, dehydrolinalool, myrcene, hexyl caproate, geranyl butyrate, and 2-butyl-2-octenal.This study provides a theoretical reference and basis for scientific storage at room temperature of Keemen black tea.

Key words： Keemun black tea; 1-year-stored; low-temperature baking; sensory evaluation; chemical compositions

Cite this article

XU Yujie , ZHOU Hanchen , ZHANG Xiaolei , LIU Yaqin , LEI Pandeng . Differences in flavor quality and chemical composition of 1-year-stored Keemun black tea[J]. Food and Fermentation Industries, 2025 , 51(4) : 177 -187 . DOI: 10.13995/j.cnki.11-1802/ts.039004

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