Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Abstract

Fermentation is a crucial process in black tea processing; however, the effect of fermentation time on the quality of Yunnan Congou black tea has never been assessed. This study aimed to evaluate the quality of Yunnan Congou black tea by detecting quality components, artificial sensory evaluation, and objective attributes under different fermentation times (2, 3, 4, and 5 h). Partial least squares discriminant, odor active value, and least-significant difference analyses were used to identify key differences in its compounds. Overall, 36 non-volatile and 142 volatile compounds were detected. We found that 3 h was the optimal fermentation time for retaining several simple catechins, allowing formation of theaflavins (TFs) and thearubigins (TRs) and promoting formation and conversion of sugars and degradation of flavonoid glycosides. The volatile compounds were most abundant, and sweet and umami comprehensive sensor responses were stronger in the 3 h-fermented samples with the best sensory quality. Nine non-volatile (including TFs, TRs, theabrownins, caffeine, and glucose) and eight volatile (including linalool, phenylacetaldehyde, methyl salicylate, benzaldehyde, 2-pentyl-furan, and trans-β-ionone) markers were identified using multivariate statistical analysis. This study provides technical guidance for directed and standardized production and lays a theoretical foundation for the in-depth study of Yunnan Congou black tea.

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