- Article
18 Pages
Fresh leaves of three high-aroma tea cultivars, ‘Jinmudan’, ‘Mingke NO.1’, and ‘Baiyaqilan’, were manufactured into floral and fruity black tea (FBT) using a uniform processing technology, yielding JBT, MBT, and BBT, respectively. The effects of cultivar on the sensory quality, biochemical composition, and volatile profile of FBT were investigated through sensory evaluation, biochemical component determination, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and multivariate statistical analysis. MBT had the highest sensory score (89.7), followed by BBT (87.6) and JBT (86.6). JBT contained the most water extracts, theaflavins, thearubigins, and total volatiles (800,866.22 μg/kg); MBT was rich in polyphenols and caffeine; and BBT had the highest free amino acid content (2.71%). A total of 251 volatile compounds (VCs) were identified, and 70 differential VCs were screened by partial least squares discriminant analysis (PLS-DA) with VIP > 1 and p < 0.05. (3E,5Z)-1,3,5-undecatriene and 1-(2-thienyl)ethanone were the common core aroma-active compounds of the three teas, while 3-decanone, octanal, and n-pentylpyrazine served as markers for cultivar discrimination. Overall, under uniform processing conditions, the genetic characteristics of the cultivar had an important influence on the flavor differentiation of FBT.
Horticulturae
6 November 2026










