Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)

文献类型： 外文期刊

第一作者： Zhang, Suwan

作者： Zhang, Suwan;Xia, Hongling;Sun, Shili;Ma, Chenying;Pan, Shunshun;Zhang, Zhenbiao;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Sun, Lingli;Chen, Ruohong;Zhang, Suwan;Xia, Hongling;Sun, Shili;Ma, Chenying;Pan, Shunshun;Zhang, Zhenbiao;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Sun, Lingli;Chen, Ruohong;Li, Feng;Ma, Chenying

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关键词： Fermentation degree; Tea; Aroma; VOCs; GC-MS

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 221 卷

页码：

收录情况： SCI

摘要： Fermentation is a key stage in tea aroma formation. While teas produced from the same cultivar exhibit distinct aromas due to varying fermentation degrees, their aroma profiles and characterization components remain unclear. Using the highly aromatic Dancong variety, this study investigated the impact of fermentation level (unfermented green tea (GT), semi-fermented oolong tea (OT), and fully-fermented black tea (BT)) on tea aroma quality through metabolomics analysis and relative odor activity value (rOAV) determination. We detected 94 volatile metabolites, identifying 22, 32, and 34 key aroma compounds (rOAV >= 1) of GT, OT, and BT, respectively. Most volatile metabolites were significantly higher in OT and BT compared to GT, resulting in stronger aroma profiles, especially green, sweet, herbal, fruity, fatty, fresh, and rose in BT and OT. Hexanal, 2-hexenal, (E, E)-2,4-nonadienal, and 2,2,6-trimethyl-cyclohexanone were identified as characteristic components of the green, sweet, and fatty aroma of BT. Conversely, alpha-farnesene, 2-undecenal, heptanal, caryophyllene, and (E)-iso-eugenol were characteristic constituents of the herb, fresh, and spicy aroma of OT. This study elucidates the material basis for aroma differences among tea types and provides fundamental insights for tea aroma quality research.

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