| Title: | Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea) |
| Author(s): | Gao C; Huang Y; Li J; Lyu S; Wang Z; Xie F; Luo Y; Zhang F; Chen Z; Sun W; |
| Address: | "College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China. Fujian Xin Panyong Group Co., Ltd., Fuan 355000, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest relative percentages were alcohols (51.34-52.51%), ketones (27.31-30.28%), and aldehydes (12.70-13.18%). Additionally, our results revealed that sweet floral and fruity aromas were positively correlated with six volatile organic compounds (VOCs), 1-pentanol, propyl hexanoate, linalool, cyclohexanone, hexanal, and 2,5-dimethylpyrazine. Clear discrimination was achieved using orthogonal projections to latent structures discriminant analysis (OPLS-DA). The findings provide vital information on the characteristic flavor of each grade of PCT" |
| Keywords: | Congou black tea aroma chemical-physical multivariate analysis quality grades taste quantitative evaluation; |
| Notes: | "PubMed-not-MEDLINEGao, Chenxi Huang, Yan Li, Jing Lyu, Shiheng Wang, Zhihui Xie, Feng Luo, Yuqin Zhang, Fan Chen, Zhidan Sun, Weijiang eng 2019YFD1001601/Special Subject of the National Key R& D Plan/ K1520005A04/Origin Traceability and Standard System of Main Tea in Fujian/ FJZTF01/Fujian Zhangtianfu Tea Development Foundation Science and Technology Innovation Fund/ Switzerland 2022/09/24 Foods. 2022 Sep 13; 11(18):2815. doi: 10.3390/foods11182815" |
