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Yellowing treatment transforms sensory profile of Qianlin cha (Camellia cuspidata): Key aroma compounds and quality enhancement
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DOI：10.1016/j.fochx.2026.104102.png)
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Abstract
En 中文
Qianlin cha (QLC), a traditional Taoist herbal tea derived from Camellia cuspidata, is prized for its health benefits, but its bitter taste is obvious and has a herbal flavor. In order to reduce the bitterness in QLC, enhance the fragrance of florals, and develop new products. The purpose of this study is to reduce the bitterness and astringency of QLC and improve the fragrance of florals through the application of yellowing process. Comprehensive assessments, including sensory evaluation, color analysis, partial least squares discriminant analysis (PLS-DA) of physicochemical parameters, headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and gas chromatography–olfactometry (GC-O), were employed to identify key determinants of QLC's sensory appeal. The yellowing-treated QLC (QLC-Y) exhibited significantly improved sensory scores, marked color transformation toward desirable yellow hues with reduced a and b values, and enhanced levels of amino acids and soluble sugars (P < 0.05), contributing to a sweeter taste profile. In contrast, bitter and astringent ester catechins decreased notably, indicating superior physicochemical characteristics. Aroma analysis indicated the elevated aroma indices (P < 0.05), leading to the identification of four aroma-active compounds by GC-O: linalool, nonanal, sulcatone, and (E,E)-2,4-heptadienal. These results indicated that the yellowing treatment alters the sensory profile of QLC from herbaceous and bitter notes to a sweeter, more floral character by modifying its volatile compounds. This study provides preliminary mechanistic evidence suggesting that yellowing treatment associated with improvements in Camellia cuspidata tea quality, which could offer a scientific basis for premium herbal tea production.
Keywords:
Qianlin cha
Yellowing
Physicochemical properties
Aroma compounds
ROAV
HS-SPME-GC–MS-O
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