Chemometric Discrimination of Different Aged Kang Brick Teas based on Tasty and Aroma Compounds
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Abstract:
To explore the change patterns of tasty and volatile components during storage, chemical components and volatiles were determined for different aged Kang brick teas selected as the experimental materials. The different aged Kang brick teas were differentiated based on chemical components and volatiles combined with chemometrics algorithms. Results showed that the content of components including tea polyphenols, catechins, gallic acid, caffeine, total soluble sugar and glucose, decreased during the first 10-year storage, but increased during the next storage period of 20 years. The contents of maltose and theabrownin significantly increased during the whole 30-year storage. The amount of characteristic volatile components gradually decreased, and then increased during this period. Esters and heterocyclics gradually replaced unsaturated aldehydes, alcohols and phenols as important aroma components of Kang brick teas. According to the storage periods of Kang brick teas, the taste characteristics were divided into three patterns, including the period of 1~6 years, the period of 10~15 years and the period of 22~30 years. The stage of the aroma profile included the period of 1~6 years, the period of 10~22 years and the period of 25~30 years. Therefore, the 10th year during the storage was supposed to be the turning point in the conversion of the tasty and aroma from new teas to aged teas. It was feasible to employ chemometrics coupled with biochemical components and volatiles to identify aged Kang brisk tea. Both of the flavor characteristics and aroma profile could be a reference to estimate the economic value of Kang brisk tea.
