Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method

Fermentation is a key process in Congou black tea, but there is limited research on the changes in flavor factors and their interrelationships during different fermentation stages under industrial production. This study applies sensory evaluation and metabolomics techniques to explore the interactions between flavors. Sensory evaluation indicated that the 4-h fermented sample exhibited the best overall performance. The experiment of adding aroma substances further revealed the significant effects of sweet aroma and green odor on taste of sweetness and astringency. Additionally, 532 flavor compounds were identified using high-resolution liquid chromatography-mass spectrometry and gas chromatography–mass spectrometry. Moreover, significant differences were observed in the volatile compounds derived from flavonoids, amino acids, and fatty acids of samples with different fermentation degrees. Furthermore, weighted co -expression network analysis of flavor compounds showed that the oxidation of polyphenols, especially catechins, plays an important regulatory role in content changes of volatile and other non-volatile compounds during fermentation.