Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Chemicals
2.3. QDA for the Sensory Evaluation
2.4. HS-GC-IMS Analysis
2.5. Physicochemical Analysis
2.5.1. Determination of Differences in Color
2.5.2. Determination of pH
2.5.3. Determination of TPs and Free Amino Acids
2.5.4. Determination of TRs and TBs
2.6. HPLC Analysis
2.7. Data Processing
3. Results and Discussion
3.1. Sensory Evaluation Analysis
3.2. Analysis of the Liquor Characteristics
3.3. VOC Analysis
3.3.1. GC-IMS Topographic Plots of Different Grades of PCT
3.3.2. Analysis of VOCs in Different Grades of PCT
3.3.3. Key Aroma-Active Compounds of Four Grades PCT
3.4. Multivariate Statistical Analysis of Biochemical Compositions and VOCs
3.4.1. PCA of the Four Different Grades of PCT
3.4.2. OPLS-DA of the Four Different Grades of PCT
3.5. Relationship between Biochemical Compositions, VOCs and Sensory Characteristics of PCT
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Tea Sample | Research Goal | Pattern Recognition Method | Reference |
---|---|---|---|
Chinese green tea | Quality change in manufacturing process analysis | PLS-DA/OPLS-DA | [23] |
Liupao tea | PCA | [24] | |
Chinese citrus tea | Tea biochemical content analysis | OPLS-DA | [25] |
Yingde black teas | PLSR/PCA | [26] | |
Chinese white tea | PCA/LDA | [27] | |
Chinese green tea | PCA | [28] | |
Chinese oolong tea | Tea origin identification | PCA/OPLS-DA | [29,30] |
Chinese white tea | LDA-KNN/MLP/SVM/Adaboost/DecisionTree/KNN/MLP/Random Forest/SVM | [31] | |
Rwanda black/green tea | Tea quality analysis | PCA | [32] |
Types | Attributes | F | I | M |
---|---|---|---|---|
Taste | Mellow | 0.857 | 0.493 | 0.65 |
Sour | 0.750 | 0.414 | 0.56 | |
Astringent | 0.714 | 0.307 | 0.47 | |
Sweet aftertaste | 0.607 | 0.300 | 0.43 | |
Bitter | 0.571 | 0.214 | 0.35 | |
Aroma | Floral | 0.679 | 0.429 | 0.54 |
Caramel | 0.786 | 0.429 | 0.58 | |
Fresh | 0.571 | 0.357 | 0.45 | |
Fruity | 0.429 | 0.300 | 0.36 | |
Grassy | 0.464 | 0.214 | 0.31 |
Grade | L | a | b | pH | Picture |
---|---|---|---|---|---|
SG | 13.14 ± 0.36 d | 17.78 ± 0.50 a | 22.79 ± 0.56 c | 5.33 ± 0.02 a | |
1G | 15.50 ± 0.06 c | 15.46 ± 0.12 b | 26.73 ± 1.82 b | 5.15 ± 0.01 b | |
2G | 16.27 ± 0.37 b | 14.51 ± 1.11 b | 28.05 ± 0.63 b | 5.09 ± 0.04 c | |
3G | 17.70 ± 0.72 a | 14.89 ± 1.25 b | 30.51 ± 1.23 a | 5.07 ± 0.01 c | |
Code | Classification | Aroma Constituent a | Aroma Description b | Intensity (V) c | |||
---|---|---|---|---|---|---|---|
SG | 1G | 2G | 3G | ||||
1 | Alcohols | Octen-3-ol | Mushroom | 3886.33 ± 100.66 b | 3609.45 ± 134.40 c | 3943.22 ± 54.50 b | 4177.67 ± 71.03 a |
2 | α-TerpineolM | Citrus, lemon | 2949.57 ± 63.95 a | 2577.49 ± 104.25 c | 2809.92 ± 23.77 b | 2568.83 ± 63.38 c | |
2′ | α-TerpineolD | Citrus, lemon | 524.75 ± 22.96 b | 520.25 ± 5.04 b | 536.04 ± 9.65 ab | 561.62 ± 16.45 a | |
3 | LinaloolM | Caramel, orange | 4647.72 ± 15.23 a | 4461.71 ± 33.46 b | 4374.99 ± 37.82 bc | 4293.98 ± 77.49 c | |
3′ | LinaloolD | Caramel, orange | 1427.40 ± 5.69 a | 969.31 ± 2.87 b | 847.85 ± 6.77 c | 816.02 ± 7.24 d | |
4 | 1,8-Cineole | Herbal, medicinal | 238.33 ± 2.53 d | 253.55 ± 4.08 c | 387.17 ± 5.03 b | 516.52 ± 16.55 a | |
5 | (Z)-3-Hexen-1-olM | Grassy, fresh | 5505.77 ± 68.70 b | 5644.36 ± 181.58 b | 6562.79 ± 3.75 a | 6654.21 ± 47.38 a | |
5′ | (Z)-3-Hexen-1-olD | Grassy, fresh | 211.42 ± 13.19 b | 240.90 ± 32.70 ab | 264.57 ± 11.46 a | 253.79 ± 9.59 a | |
6 | 1-Octen-3-olM | Mushroom, green | 735.75 ± 8.31 d | 806.05 ± 7.50 c | 949.14 ± 15.96 b | 1247.91 ± 10.67 a | |
6′ | 1-Octen-3-olD | Mushroom, green | 217.70 ± 12.13 a | 149.86 ± 42.96 b | 246.01 ± 6.60 a | 225.12 ± 31.38 a | |
7 | 2-Hexen-1-ol | Grassy, fruity | 775.19 ± 9.62 d | 836.73 ± 5.66 c | 935.48 ± 4.89 b | 952.85 ± 5.48 a | |
8 | 2-PhenylethanolM | Rose | 1367.68 ±29.44 a | 1121.66 ±13.75 b | 1111.16 ±2.40 c | 834.50 ±2.81 d | |
8′ | 2-PhenylethanolD | Rose | 624.30 ± 22.11 a | 399.38 ± 113.11 b | 397.28 ± 14.66 b | 232.15 ± 9.80 c | |
9 | n-Hexanol | Fresh, fruity | 282.98 ± 12.54 b | 336.49 ± 47.18 a | 321.37 ± 12.10 ab | 363.71 ± 8.95 a | |
10 | 1-Octanol | Rose, sweet | 413.14 ± 28.80 a | 353.58 ± 42.80 b | 385.25 ± 6.27 ab | 327.58 ± 6.00 c | |
11 | 1-Pentanol | Honey, potato | 1192.90 ± 206.94 a | 578.49 ± 244.22 b | 267.42 ± 2.90 c | 221.55 ± 2.30 d | |
12 | 1-Butanol | Mellow, sweet | 738.90 ± 7.34 c | 906.53 ± 107.02 b | 1014.82 ± 18.69 ab | 1113.69 ± 89.36 a | |
13 | 1-Propanol | Pineapple, sweet | 5549.51 ± 135.63 c | 5830.68 ± 138.77 b | 5896.31 ± 51.29 b | 6173.71 ± 165.10 a | |
14 | Esters | Propyl hexanoate | Pineapple, fruity | 216.74 ± 15.59 a | 141.15 ± 23.10 b | 102.76 ± 5.56 c | 78.65 ± 3.40 d |
15 | Ketones | 5-Nonanone | Fruit, green | 7112.43 ± 98.23 ab | 6828.97 ±191.28 c | 7308.86 ±76.61 a | 6904.97 ±44.99 bc |
16 | Furaneol | Caramel | 814.05 ± 5.10 a | 670.88 ± 3.45 b | 625.6 ± 58.65 c | 626.8 ± 43.16 c | |
17 | Acetophenone | Plum, bitter | 662.51 ± 4.06 c | 742.55 ± 21.35 b | 874.06 ± 21.59 a | 848.66 ± 38.97 a | |
18 | 2-HeptanoneM | Spicy, coconut | 1152.87 ± 63.64 b | 1110.23 ± 94.47 b | 1472.83 ± 17.64 a | 1584.87 ± 43.77 a | |
18′ | 2-HeptanoneD | Spicy, coconut | 433.79 ± 2.85 a | 373.8 ± 41.34 bc | 416.17 ± 27.81 ab | 360.18 ± 8.59 c | |
19 | Cyclohexanone | Minty | 317.31 ± 1.27 a | 276.78 ± 7.60 b | 174.41 ± 4.86 c | 126.37 ± 8.68 d | |
20 | Hexan-2-one | Mushroom, buttery | 140.95 ± 6.55 c | 145.19 ± 2.05 bc | 160.99 ± 9.34 b | 225.11 ± 15.50 a | |
21 | 2-Hexanone | Cherry blossom | 80.14 ± 15.90 c | 122.93 ± 23.19 b | 149.19 ± 6.93 b | 219.61 ± 6.94 a | |
22 | 2-Butanone | Minty | 4696.86 ± 435.80 c | 5363.33 ± 404.29 b | 5341.69 ± 163.86 b | 6080.01 ± 220.30 a | |
23 | 2,3-Butanedione | Spicy, buttery | 1129.26 ± 61.13 b | 1245.79 ± 75.49 a | 1132.63 ± 18.72 b | 1283.83 ± 54.23 a | |
24 | Aldehydes | BenzaldehydeM | Grassy, wood | 2507.51 ± 68.05 b | 2501.47 ± 182.02 b | 2526.64 ± 24.40 b | 2845.44 ± 61.76 a |
24′ | BenzaldehydeD | Grassy, wood | 855.95 ± 30.38 c | 925.99 ± 34.53 bc | 981.39 ± 18.48 b | 1029.80 ± 17.62 a | |
25 | Octanal | Citrus, orange | 169.13 ± 3.56 c | 170.82 ± 20.86 c | 180.81 ± 10.42 b | 215.92 ± 20.75 a | |
26 | HeptanalM | Grassy, cilantro | 232.63 ± 2.70 b | 236.25 ± 6.63 b | 272.70 ± 18.78 a | 288.07 ± 14.16 a | |
26′ | HeptanalD | Grassy, cilantro | 100.64 ± 22.75 b | 136.21 ± 24.11 b | 202.07 ± 7.63 a | 215.42 ± 27.27 a | |
27 | Pentanal | Nutty | 531.21 ± 7.91 d | 583.68 ± 8.79 c | 833.20 ± 21.02 a | 753.50 ± 19.92 b | |
28 | Butanal | Plum, malty | 908.45 ± 29.88 a | 786.44 ± 33.63 ab | 915.30 ± 15.48 a | 749.17 ± 47.17 b | |
29 | Propanal | Dusty, earthy | 1177.58 ± 2.28c | 1190.51 ± 1.55b | 1195.49 ± 4.96b | 1205.05 ± 10.01a | |
30 | Hexanal | Citrus, lingering | 1496.42 ± 19.55 a | 1302.1 ± 15.08 b | 558.97 ± 28.67 c | 407.69 ± 15.70 c | |
31 | Terpenes | Limonene | Minty, fresh | 340.14 ± 19.09 c | 322.21 ± 31.03 c | 389.95 ± 29.80 a | 368.37 ± 17.91 ab |
32 | α-Pinene | Blueberry, herbal | 2335.85 ± 68.76 a | 2072.58 ± 457.49 ab | 2235.77 ± 61.75 a | 1653.22 ± 148.25 b | |
33 | Styrene | Blueberry, floral | 660.90 ± 13.90 ab | 580.98 ± 74.08 b | 706.45 ± 18.98 a | 723.42 ± 62.80 a | |
34 | Nitrogen heterocyclic compound | 2,5-Dimethylpyrazine | Nutty | 604.24 ± 30.34 a | 591.33 ± 18.45 a | 514.18 ± 18.26 b | 493.06 ± 29.52 b |
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Gao, C.; Huang, Y.; Li, J.; Lyu, S.; Wang, Z.; Xie, F.; Luo, Y.; Zhang, F.; Chen, Z.; Sun, W. Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea). Foods 2022, 11, 2815. https://doi.org/10.3390/foods11182815
Gao C, Huang Y, Li J, Lyu S, Wang Z, Xie F, Luo Y, Zhang F, Chen Z, Sun W. Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea). Foods. 2022; 11(18):2815. https://doi.org/10.3390/foods11182815
Chicago/Turabian StyleGao, Chenxi, Yan Huang, Jing Li, Shiheng Lyu, Zhihui Wang, Feng Xie, Yuqin Luo, Fan Zhang, Zhidan Chen, and Weijiang Sun. 2022. "Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)" Foods 11, no. 18: 2815. https://doi.org/10.3390/foods11182815