Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea).

ABSTRACT: Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest

SUBMITTER: Gao C 

PROVIDER: S-EPMC9497606 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature