Analysis of the Aroma Differences of Yunnan Black Tea Subjected to Different Withering Processes
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Abstract:
In this study, the fresh leaves of the Yunnan large-leaf species were taken as the material, the aroma characteristics and components of Yunnan black teas subjected to seven different withering processes were analyzed by sensory evaluation and electronic nose technique. The electronic nose analysis showed that the total contribution rates were 98.423% for the dry tea aroma, 99.948% for the tea soup aroma, and 99.948% for the leaf base aroma in the principal component analysis (PCA), with the dry tea aroma being more useful for distinguishing Yunnan black teas subjected to different withering processes compared with the tea soup aroma and leaf base aroma. In the sensor differential contribution analysis (loadings analysis), W1S (methyl group), W1C (aromatic components, benzene), W2S (alcohols, aldehydes and ketones) and W5S (nitrogen oxides) played major roles in the aroma differentiation of black tea, and they may be the main components causing the aroma differences of Yunnan black teas subjected to different withering processes. The results of the sensory evaluation showed that the WM7 large-leaf Yunnan black tea (natural withering indoors, 24 h, 17 ℃±2 ℃, relative humidity 70%±5%, leaf thickness 2 cm) had the best overall sensory quality with an orange-red bright soup color, sweet and rich aroma, mellow taste and floral and fruit aromas.
