Changes of Taste Compounds and Quality Analysis During the Manufacturing Process of a New Tea Line ‘606’ Oolong Tea
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Graphical Abstract
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Abstract
The new tea line ‘606’ is a new tea tree variety selected and bred from the natural hybrid offspring of Huangdan, it has high qualification rate and unique variety characteristics like long and lasting fragrance when made into oolong tea. For purpose of determining and analysing the amino acid and catechin content in the processing process, in this experiment, the new line ‘606’ was used as test materials and detected by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ MS) and other methods, and the content and sensory evaluation were also compared with that of Huangdan primary tea. The results indicated that the amino acid content of the new line ‘606’ oolong tea increased first and then decreased, and Theanine, Aspartic acid, Glutamine, Glutamic acid, Gamma-aminobutyric acid, Serine and Asparagine were different amino acid components during different processing. The content of catechin decreased continuously, and its content was mainly affected by fixation and rolling process. The components of sweet taste amino acid, bitter taste amino acid, sour taste amino acid , and fragrance amino acid of the new line ‘606’ were remarkably higher than that of Huangdan (P<0.01). The EGCG3"Me content in fresh leaves and primary tea (12.22 and 7.99 mg/g, respectively) was much higher than that of other tea varieties, which illustrated that the new line ‘606’ may be a good oolong tea resource with high EGCG3"Me. The quality comparison between the new line ‘606’ and Huangdan primary tea showed that the new line ‘606’ had a rich sense of flavor substance hierarchy, which was consistent with the taste characteristics of fresh and mellow, smooth and sweet, and water fragrance. This experiment provides reference for quality analysis, production and processing, popularization and application of new oolong tea line.
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