Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea

Abstract

Green tea processed from albino tea cultivars is characterized by fresh aroma and umami taste. However, research on albino green tea remains limited, and the compounds responsible for its aroma and flavor have yet to be comprehensively analyzed. To develop and utilize various albino tea cultivars, this study employed green tea processed from four albino tea cultivars, namely ‘Tezaobai’ (TZB), ‘Ruixue 1’(RX1), ‘Naibai’ (NB) and ‘Zhongbai 4’ (ZB4), as materials. High-resolution mass spectrometry techniques were utilized to analyze volatile and non-volatile metabolites. The sensory evaluation revealed that TZB exhibited a pronounced bitterness alongside a distinct fruity aroma. NB demonstrated significantly higher sweetness, umami, and roasted aroma compared to other teas. ZB4 was characterized by cooked-corn aroma and astringency. RX1 displayed balanced sensory attributes. Research indicated that the bitterness in TZB stemmed from high alkaloid content, while elevated ethyl acetate levels might contribute to fruity aroma. NB contained substantial amino acids that enhance its sweetness and umami. Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, contributed to its roasted aroma. The astringency of ZB4 was significantly influenced by compounds like myricetin-3-galactoside, myricetin, and other flavonoids and glycosides. The prominent cooked-corn aroma in ZB4 came from dimethyl sulfide. In summary, this study offers an initial investigation into the impact of various albino tea cultivars on the quality of green tea. It establishes a theoretical foundation for the selection of high-quality materials for the production of albino green tea and establishes a practical groundwork for the development and utilization of albino tea cultivars.