Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian

XIAO Chunyan; LI Jing; WANG Zhihui; HE Biyun; HUANG Wei; LIN Fuming; CHEN Linhai; SUN Weijiang

doi:10.13386/j.issn1002-0306.2024030491

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 255-266. > DOI: 10.13386/j.issn1002-0306.2024030491

XIAO Chunyan, LI Jing, WANG Zhihui, et al. Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian[J]. Science and Technology of Food Industry, 2025, 46(5): 255−266. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030491.

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Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2.
Anxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, China
3.
Fu'an Tea Industry Development Center, Fu'an 355000, China

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Received Date: March 31, 2024
Available Online: January 01, 2025

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Abstract

Abstract

To further explore the flavor and quality characteristics of black tea from different regions of Fujian, with 30 samples of black tea sourced from 5 distinct regions within Fujian Province as research material, this study of the differences in flavor quality components of black tea from distinct regions in Fujian conducted a comprehensive analysis employing sensory evaluation, biochemical profiling, and aroma compound detection coupled with chemometric methodologies. The findings revealed that Fujian black tea was predominantly characterized by the aroma of potatoes, floral bouquets, and sweetness, with a taste profile that leant towards a mellow and sweet flavor. Notably, significant disparities existed in the flavor quality components of black tea across different regions. For instance, Wuyi black tea exhibited the highest levels of tea polyphenols (17.65%) and theabrownin (7.57%), whereas Fu'an black tea exhibited elevated concentrations of soluble sugars (16.45 mg/g), total flavonoids (12.81 mg/g), and theaflavin (0.43%) compared to its counterparts. Moreover, Zhenghe black tea exhibited higher levels of total catechins (21.56 mg/g) and free amino acids (6.66%) relative to other regions, whereas Youxi black tea presented the lowest theaflavin content (0.19%) among the samples. A total of 81 aroma compounds were identified across the samples, with alcohols and esters emerging as the primary aroma constituents. Notable contributors to the floral and fruity aroma of Wuyi black tea included linalool, phenylethanol, nerol, geraniol, β-ionone, methyl palmitate, geranyl acetone, methyl salicylate, and (3E)-3,7-dimethyl octa-1,3,6-triene. Fu'an black tea, on the other hand, derived its rich floral and sweet aroma from methyl jasmonate and α-ionone. Characteristic aroma substances were also observed, with n-decanal distinguishing Fuding black tea and benzaldehyde characterizing Zhenghe black tea. Overall, this study provides a comprehensive analysis of the flavor qualitative and chemical variations in Fujian black tea across different regions, thereby enhancing the understanding of its quality components.

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