Full
Outline
To optimize the processing technology of black tea made by Forsythia suspensa leaves, improve and enhance its flavor quality, and clarify the composition of its characteristic aroma substances.
Taking the comprehensive sensory evaluation score as the evaluation index, the effects of fermentation temperature, fermentation humidity and fermentation time on the flavor quality of black tea made by Forsythia suspensa leaves were explored through single-factor experiments, and the Box-Behnken response surface method was used to optimize the optimal fermentation process conditions. The headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology was applied to analyze the volatile flavor components of samples, and the key aroma-active substances were screened based on odor activity value (OAV).
The optimal fermentation process parameters for black tea made by Forsythia suspensa leaves were determined as fermentation temperature of 32 ℃, fermentation time of 3.8 h and fermentation humidity of 91%. The tea prepared under these conditions presented bright red liquor, elegant aroma and mellow taste, with significantly improved sensory quality. A total of 56 volatile flavor compounds were identified from the samples, belonging to 8 categories, mainly including aldehydes, alcohols, ketones, alkenes and phenols. Among them, 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, linalool, nonanal, phenethyl alcohol, α-terpineol, geraniol, eugenol and trans, trans-2,4-decadienal were the key aroma-active substances of black tea made by Forsythia suspensa leaves.
Appropriate fermentation process can significantly improve the sensory flavor of black tea made by Forsythia suspensa leaves. Aldehydes and alcohols are the core contributing components of its characteristic aroma. The optimized process in this study is stable and feasible, which can provide a certain reference for the large-scale production and flavor quality regulation of black tea made by Forsythia suspensa leaves.
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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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