Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions

• Published in: Food Chemistry: X Vol. 23; p. 101547
• Main Authors: Huang, Songyan, Tao, Lingling, Xu, Linlin, Shu, Mingtao, Qiao, Dahe, Wen, Huilin, Xie, Hui, Chen, Hongrong, Liu, Shengrui, Xie, Deyu, Wei, Chaoling, Zhu, Junyan
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.10.2024; Elsevier
• Subjects: Aroma; Flavor quality; Green tea; Production region; Taiping Houkui; Flavor quality; Production region; Aroma; Taiping Houkui; Green tea
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101547

Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of ‘Shidacha 2’ cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7–888.5) and geraniol (11.9–141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK. •TPHK derived from 14 different regions exhibited discrepancies on flavor compounds•Key taste compounds in TPHK from different regions were identified•Linalool and geraniol affect the floral aroma of TPHK from different regions