Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste

Regionality is a term used in the tea industry to describe particular style of produced by growing region. Determining characteristics specific regions can help growers predict plant quality before harvesting and eventually production. As such, this study, we collected representative Oolong samples from 15 8 countries. Quantitative description analysis (QDA) flavor wheel were analyze their sensory characteristics. Chemometrics was screen phytochemical components that significantly contribute taste tea. We preliminarily obtained 35 characteristic descriptors constructed for found each region has unique The content thirteen different widely varied, average coefficient variation 45.56%. Among them, largest difference free amino acids. identified relationship between sub-attributes, through correlation analysis. Finally, selected with significant effects on five sub-attributes detected components. construction realize qualitative quantitative evaluation origins identification directional improvement products.