Effect of the Yellowing on the Quality of Zhuyeqi Yellow Tea

Chongjun CHEN; Lisha RAN; Qian TANG; Lizheng XIAO; Feiyan YIN; Yong YUAN; Zhong YIN; Donghe FU

doi:10.13386/j.issn1002-0306.2020070219

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 51-59. > DOI: 10.13386/j.issn1002-0306.2020070219

CHEN Chongjun, RAN Lisha, TANG Qian, et al. Effect of the Yellowing on the Quality of Zhuyeqi Yellow Tea [J]. Science and Technology of Food Industry, 2021, 42(9): 51−59. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070219.

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Effect of the Yellowing on the Quality of Zhuyeqi Yellow Tea

Chongjun CHEN^{1, 3},
Lisha RAN^{1, 3},
Qian TANG^{1, 3},
Lizheng XIAO^{1, 2, 3},
Feiyan YIN⁴,
Yong YUAN⁴,
Zhong YIN⁴,
Donghe FU^{1, 2, 3, ,}

1.
Key Laboratory of Education Ministry for Tea Science, Hunan Agricultural University, Changsha 410128, China
2.
College of Horticulture of Hunan Agricultural University, Changsha 410128, China
3.
Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China
4.
Hunan Tea Corporation, Changsha 410128, China

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Received Date: July 19, 2020
Available Online: February 28, 2021

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Abstract

Abstract

The effect of the yellowing process on the quality of zhuyeqi yellow tea was studied by setting different damp leaf yellowing time (2, 4, 6 h) and different dry leaf yellowing time (12, 24, 36, 48, 60, 72 h), combined with the results of sensory evaluation and physical and chemical analysis. After being spread and fixed, the tea leaves were piled for 4~6 h under the conditions of temperature of 45 ℃ and the air humidity of 70%, rolled into strips, dried to 20% of water content, piled for 48~60 h and finally dried completely step by step. And it was found that the contents of the water extract, free amino acids and soluble sugar increased, while the contents of tea polyphenol compounds with catechins and flavonoids decreased by using this yellowing technology. The contents of ester catechins decreased. The change of simple catechins was not significant and the content of caffeine changed little. By this combination technology of yellowing process, the quality of yellow tea was the best.4 yellow teas with this technology and green tea were chosen for aroma detection analysis. A total of 110 aroma components were identified, and 57 kinds of aroma components were only identified in yellow tea. As for the 4 kinds of yellow teas, 22 kinds of common aroma components were analyzed and the composition and proportions of them were similar. They were mainly hydrocarbons, alcohols, ketones and esters compounds. The linalool oxide, geraniol, β-ionone oxide, dihydroactinidide and β-citral with pleasant aroma promoted the formation of good aroma quality of yellow tea.
- processing technology,
- yellowing,
- zhuyeqi,
- quality,
- yellow tea

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References (32)

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