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To compare the effects of drying methods on the taste of Sichuan Congou black tea. In this study, quantitative descriptive analysis, high-performance liquid chromatography, and ultra-high-performance liquid chromatography-mass spectrometry combined with multivariate statistical analysis were employed to investigate taste differences among teas produced using different drying methods: Jinqu (hot-air drying), Jinzhen (carding machine drying), and Xiangluo (double-pan roasting drying). Results indicated that Jinqu exhibited a sweeter, fresher taste and achieved the highest sensory score (91.96). In contrast, Xiangluo had a darker liquor, higher bitterness and sourness, and the lowest sensory score (88.97). Jinzhen displayed intermediate sensory characteristics. The free amino acid content of Jinqu (4.34%) was significantly higher than that of Jinzhen and Xiangluo (P<0.05), with its theanine content being 1.41 and 1.48 times higher, respectively. Additionally, the phenol-to-amino ratio in Jinqu (1.76) was lower than that in Jinzhen (2.32) and Xiangluo (2.39). The theabrownin content of Xiangluo (3.24%) was significantly higher than that of Jinzhen and Jinqu (P<0.05), whereas Jinqu had the highest theaflavin (0.26%). The total catechin content in Xiangluo exceeded that of Jinqu and Jinzhen by 30.34% and 4.83%, respectively. Metabolomics and Pearson correlation analyses showed that elevated relative contents of amino acids (L-asparagine, L-theanine, and L-glutamic acid) in Jinqu notably enhanced its freshness. In contrast, Xiangluo contained higher levels of ester catechins and flavonoids but lower amino acids, thus increasing bitterness and reducing freshness. Moreover, malic and fumaric acids contributed to increased acidity in Xiangluo tea liquor. In conclusion, Jinqu tea produced by hot-air drying exhibited superior flavor quality compared with teas produced by the other two drying methods. These findings provide a theoretical basis for optimizing processing techniques and enhancing Sichuan Congou black tea quality.
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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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