Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis

• DOI: 10.1016/j.fochx.2024.101470
• Publication Date: 2024-05-20T15:57:13Z
• Authors: Ruohong Chen; Lingli Sun; Suwan Zhang; Qiuhua Li; Shuai Wen; Xingfei Lai; Qian Li; Junxi Cao; Shili Sun
• Keywords: Black tea

The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced fresh leaves from old trees, yet the correlation between and has not been thoroughly investigated. In this study, we analyzed young trees (H-JYH) (H-OJYH) using e-tongue technology evaluation. Our findings revealed that H-OJYH had stronger sweetness sourness, richer flavor, diminished bitter-astringency compared to H-JYH. 1231 non-volatile metabolites 504 volatile were discovered ultra-performance liquid chromatography (UPLC) gas chromatography-mass spectrometry (GC-MS).