Analysis of Sensory Quality and Flavor Chemical Composition of Green Tea in Yangxin County

LIU Shilü; MA Linlong; YU Xiaohua; WAN Faxing; ZHAO Zhenjun; LIU Yanli; CAO Dan; YAN Xiaomei; HU Xianchun; JIN Xiaofang

doi:10.15933/j.cnki.1004-3268.2026.05.017

Abstract：To investigate the flavor characteristics and material basis of green tea in seven tea districts(Fenglin town,Longgang town,Futu town,Sanxi town,Baisha town,Yanggang town,Xingguo town)of Yangxin County of Huangshi Ctiy in Hubei province,the contents of main taste and aroma components of tea were determined by high performance liquid chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry,and a comprehensive analysis was conducted combined with sensory evaluation,taste activity value(TAV)and odor activity value(OAV).The results showed that the green tea in Yangxin County had the flavor quality characteristics of mellow taste and high aroma.In terms of taste components,the tea polyphenol content of green tea in Yangxin County was 15.78％—26.80％,the total amino acid content was 1.32％—5.30％,the caffeine(CAF)content was 3.74％—4.45％,and the total catechin content was 9.87％—18.56％.Among them,epigallocatechin gallate(EGCG),epicatechin gallate(ECG),and epigallocatechin(EGC)were the main catechin components,and theanine,glutamine,and glutamic acid were the main amino acid components.TAV analysis showed that the average TAV values of EGCG,ECG and CAF were 5.06,2.67 and 4.15,respectively,which were the key substances contributing to the rich and mellow taste of the tea infusion.In terms of aroma components,a total of 35 aroma substances were detected,with a total aroma content of 42.64-101.70 µg/L.Alcohols,aldehydes and olefins were the main aroma components,accounting for 77.23％of the total aroma content.OAV analysis showed that the average OAV values of 10 components such as linalool,hexanal,nonanal and β-ionone were greater than 1,which were the key substances contributing to the fresh and elegant aroma of Yangxin green tea.In summary,green tea in Yangxin County has the quality characteristics of mellow taste and high aroma.The key material basis of its taste formation is composed of EGCG,ECG,CAF,theanine,glutamic acid and other substances,which can provide scientific theoretical basis for its standardized production and brand building.