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Manufacturing process differences give Keemun black teas their distinctive aromas.

Yujie Xu1, Yaqin Liu1, Jihong Yang1

  • 1Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China.

Food Chemistry: X
|October 2, 2023
PubMed
Summary

Different processing methods create distinct aromas in Keemun black teas (CF, JZ, MF, XL). Phenylethyl alcohol oxidation to phenylacetaldehyde is key to Keemun

Keywords:
Aroma intensityKeemun black teaOdor activity valueProcessingVolatile compounds

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry

Background:

  • Keemun black tea, also known as Congou black tea (CF), has traditional processing.
  • Three new Keemun black tea varieties (Jinzhen - JZ, Maofeng - MF, Xiangluo - XL) have emerged due to varied processing methods.
  • Volatile compound profiles and aroma characteristics differ significantly among these Keemun black tea types.

Purpose of the Study:

  • To analyze and compare the volatile compound concentrations in four types of Keemun black tea.
  • To identify key aroma contributors and their impact on the distinct sensory profiles of each tea variety.
  • To elucidate the chemical basis for the unique aromas in different Keemun black teas.

Main Methods:

  • Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were employed to identify and quantify volatile compounds.
  • Odor activity values (OAVs) were calculated to determine the contribution of individual volatiles to the overall aroma.
  • Comparative analysis of volatile profiles across Congou black tea (CF), Jinzhen (JZ), Maofeng (MF), and Xiangluo (XL) tea infusions.

Main Results:

  • Total volatile concentrations varied across the four Keemun black teas, with CF exhibiting the highest range (1666.3–2185.7 μg/L) and MF the lowest (987.5–1518.0 μg/L).
  • Fourteen volatiles with OAVs > 1 were identified, contributing significantly to the aroma profiles.
  • The proportion of volatiles associated with flowery, fruity, or sweet notes differed notably among the tea types, indicating distinct aroma characteristics.

Conclusions:

  • Processing methods are the primary determinant of the unique aroma profiles in different Keemun black teas.
  • Phenylacetaldehyde, formed from phenylethyl alcohol oxidation, is identified as a characteristic odorant in Keemun black tea.
  • The study highlights the chemical diversity within Keemun black teas, driven by variations in manufacturing processes.