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Objective To investigate the effects of low-temperature fermentation processes and fermentation duration on the aroma composition and aromatic characteristics of summer-harvested Jingshan black tea. Methods First, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation was used to analyze the aroma components of 12 samples fermented at 3 temperatures (25, 28 and 35 ℃) and four durations (2.5, 4.0, 5.5 and 7.0 h). Second, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were employed to explore the differences among samples under varying fermentation conditions (temperature and duration). Finally, Orthogonal partial least squares-discriminant analysis (OPLS-DA) with variable importance projection (VIP) scores and relative odorant activity value (OAV) was conducted to screen differential volatile compounds related to fermentation conditions. Results A total of 86 kinds of aroma components were analyzed and identified by the above-mentioned methods. Among them, 15 kinds of substances, such as dimethyl sulfide, linalool, (E,E)-2,4-heptadienal, indole and geraniol, were identified as the key differential volatile compounds under different fermentation conditions (temperature and time). Compared with other fermentation time samples, 4.0 h samples had higher concentration of volatile compounds and better quality. Among the samples with a 4.0 h fermentation duration, the samples fermented at 25 ℃ and 28 ℃ obtained higher sensory scores and presented distinct aroma profiles. At this duration, 25 ℃ and 4.0 h-fermented samples displayed floral aromas dominated by dimethyl sulfide, dehydro-linalool, linalool and neral, while 28 ℃ and 4.0 h-fermented samples exhibited fruity notes characterized by myrcene, citral and geraniol. Conclusion Low-temperature fermentation processes and fermentation duration critically influence the aromatic quality of Jingshan black tea.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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