Chemical Characterization of the Aroma and Taste of Qingxiang Tieguanyin Tea

The aroma and taste profiles of Qingxiang Tieguanyin tea from different regions were determined through sensory evaluation and quantitative descriptive analysis of sensory attributes. By gas chromatography-mass spectrometry (GC-MS), biochemical composition analysis, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and metrological statistical analysis, the aroma and taste constituents of the tea were determined. The correlation between aroma and taste components and aroma and taste attributes was explored by correlation analysis and regression analysis, and the correlation between taste components and taste attributes was verified through experiments. The results showed that the sensory quality of Qingxiang Tieguanyin tea had regional characteristics and the aroma composition was dominated by terpenoids, followed by esters. Water content, water extract content, total tea polyphenols content and theaflavins content were the major biochemical factors responsible for the taste quality.