Abstract:

In order to explore the core quality characteristics of Taishan black tea and establish its comprehensive quality evaluation system, 45 black tea samples were collected from 15 tea-producing enterprises in Taishan tea region. A systematic evaluation was conducted using sensory assessment, determination of biochemical components, and HS-SPME-GC/MS-based aroma analysis, combined with multivariate statistical methods. The results indicated that: (1) regarding sensory characteristics, Taishan black tea exhibits a reddish-brown, curly, and relatively uniform appearance, with an orange-red and bright liquor color. Its aroma is dominated by fruity notes, complemented by caramel, sweet, and floral aromas; the taste is mostly mellow or full-bodied, while some samples present slight bitterness and astringency, with the highest sensory score reaching 91.50 points (the ‘Baiye 1’ cultivar). (2) For biochemical components, the contents were as follows: water extracts 38.65%-43.35%, free amino acids 2.65%-3.90%, tea polyphenols 9.80%-15.05%, catechins 6.10%-9.00%, caffeine 1.81%-2.64%, and water soluble carbohydrates 8.32-9.09 g/100 g. The detection results of amino acid components were consistent with the sensory taste characteristics. (3) In terms of aroma characteristics, a total of 231 volatile compounds were identified. Through OPLS-DA and cluster analysis, 11 core characteristic aroma compounds were screened, including 2-methyl-butanal, 3-methyl-butanal, and trans-β-ionone. Among these, 3-methyl-butanal and 2-methyl-propanal are key components of the fruity aroma, while trans-β-ionone dominates the floral characteristic. (4) Regarding cultivar differences, black teas processed from ‘Fuding Dabaicha’ and ‘Baiye 1’ cultivars possess a cultivar-specific aroma characterized by fruitiness combined with caramel; ‘Jiukengzhong’ features a sweet floral cultivar aroma, and ‘Huangshanzhong’ exhibits a green fragrance cultivar aroma. This study clarifies the quality traits and core evaluation indicators of Taishan black tea, providing theoretical support for the formulation of quality standards, cultivar selection, and optimization of processing technologies.

Key words: Taishan black tea, characteristic analysis, sensory assessment, biochemical component, aroma compounds, taste, tea variety