Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method

BACKGROUND Broken black tea (BBT) is the most consumed black tea in the world. Laurie tea processor black tea (LTP-BT) is one of the most important categories of BBT. In this study, the fresh leaves of three tea plant cultivars including Golden Peony tea, Yunnandaye, and Fuding Dabai were blended to process LTP-BT using the simplex centroid design. Using gas chromatography–mass spectrometry and high-performance liquid chromatography, the differences in volatile and non-volatile components of LTP-BT under different formulations were analyzed. RESULTS A total of 88 volatile compounds were detected, among which 16 aroma compounds, including benzyl alcohol, linalool, and methyl salicylate, could be identified as key common aroma substances in BBT. Following evaluation of the model, Golden Peony 16.7%, Fuding Dabai 16.7%, and Yunnan Daye 67.8% were the best proportions in mixed fermentation of LTP-BT. The LTP-BT produced in this ratio had a high and lasting aroma, strong and mellow taste, and bright and red soup color. CONCLUSION Our study showed that mixed fermentation is feasible for the manufacturing process of LTP-BT, and the simplex centroid design would be a reliable guide for cultivar formulation, providing customers with an alterable flavor and consumption feature. © 2024 Society of Chemical Industry.