Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits

The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (0-13 h) were prepared for sensory evaluation and chemical analysis. The intensities of umami and green-tea aroma were reduced whereas sweet taste, mellow taste and sweet aroma were increased under long-term yellowing treatment. A total of 230 chemical constituents were determined, among which 25 non-volatiles and 42 volatiles were the key chemical contributors to sensory traits based on orthogonal partial least squares discrimination analysis (OPLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. The decrease in catechins, flavonol glycosides and caffeine and the increase in certain amino acids contributed to the elevated sweet taste and mellow taste. The sweet, woody and herbal odorants and the fermented and fatty odorants were the key contributors to the characteristic sensory feature of yellow tea with sweet aroma and over-oxidation aroma, including 7 ketones, 5 alcohols, 1 aldehyde, 5 acids, 4 esters, 5 hydrocarbons, 1 phenolic compound and 1 sulfocompound. This study reveals the sensory trait-related chemical changes in the yellowing process of tea, which provides a theoretical basis for the optimization of the yellowing process and quality control of yellow tea.

Automated summary

The yellowing process is crucial for the development of sensory and chemical properties in yellow tea. This study investigates the chemical changes and their association with sensory traits during the yellowing process. The results show that long-term yellowing treatment reduces umami and green-tea aroma, while enhancing sweet taste, mellow taste, and sweet aroma. Several key chemical constituents, including catechins, flavonol glycosides, caffeine, and amino acids, contribute to the elevated sweet and mellow taste. Additionally, sweet, woody, herbal, fermented, and fatty odorants are important contributors to the characteristic sensory features of yellow tea.