The Effect of Chlorina on the Aroma of Yinghong9 Black Tea
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Abstract:
The chlorina Yinghong9 which occur in yellow young leaves during growing stage is a result of abnormal chloroplast development. The changes of photosynthesis and metabolite accumulation in chlorina Yinghong9 might potentially affect the quality of its processed tea. To reveal the possible tea aroma changes caused by chlorina, cut-tear-curl (CTC) black tea prepared from the chlorina and normal Yinghong9, marked as HY and CK (control) respectively, were selected to valuate sensory aroma quality and volatile organic compounds (VOCs). The result of sensory evaluation indicated that an overall aroma intensity of HY black tea (especially in attributes of sweetness and freshness) decreases in comparison to the CK. A total of 56 VOCs were identified by headspace-solid phase mircoextraction (HS-SPME) coupled with gas chromatography-triple quadrupole mass spectrometry (GC/MS/MS) among the samples. Forty-nine differential VOCs were obtained between the sample groups according to the frequency of occurrence as well as univariate analysis. These VOCs were applied to chemometrics analyses and pathway-based classification subsequently. Clear separation was achieved among HY and CK samples in score plot of principle component analysis (PCA). Ten differential VOCs demonstrated composition variation between sample groups where HY black teas presented VOC varieties in lesser amount. Thirty-nine differential VOCs showed content variation between sample groups, and 28 of them decreased in HY black teas while the other 11 ones increased. The differential VOCs were mainly related to the tea aroma derivation pathways of fatty acid and carotenoids oxidation as well as the terpenoid biosynthesis.
