Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leaves.

Abstract

Tea is mainly produced with spring tea leaves. Summer and autumn tea leaves, characterized by a bitter and astringent taste, are usually discarded. Here, they were turned into osmanthus black tea, and the processing technology was optimized. Optimum process: the ratio of osmanthus to tea was 1:5.3, 16.6 h scenting, two cycles, the highest sensory score was 92.2. <i>E</i>-nose showed significant differences in response values among the W5S, W1W, and W2S sensors. Samples 6, 9, 11, and 12 exhibited high response values across multiple sensors. GC-MS was used to analyze volatile components in osmanthus black tea and the black tea base. A total of 259 volatile components were identified, and 14 key aroma-active compounds were screened, including β-ionone, γ-dodecalactone, γ-decalactone, phenylethanol, and linalool.