Changes of Odorous Substance and Taste Attributes of the Zheng’an Bai Cha in Different Times

In order to make the development and utilization of Zheng’an bai cha resources better,we performed following experiments. In this paper,the pine needle-shaped Zheng’an bai cha made from fresh tea leaves of "White leaf 1" with one leaf and a bud at different albino stages was used as the research materials,and then we established a correlation relationship between flavoring substances and taste attributes using the chemical analysis and quantitative sensory analysis methods based on the characteristic variations of the main flavoring substances,catechin components and the taste attributes(mellowness,strength,thickness,freshness and astringency)of the tea soup. The purpose is to provide a theoretical basis for the flavor research and quality improvement of Zheng’an bai cha. The results showed that the theanine and free amino acids of Zheng’an bai cha increased and then decreased at the turning point of the albino stage,but the change of phenol-ammonia ratio was opposite. Tea polyphenols showed a trend of gradual increased,Caffeine content did not change significantly. EGC,C,EC and non-ester catechins increased at first and then decreased,with the highest level at the early greening stage and the lowest level at the albino stage. EGCG,ECG,GCG and ester catechins increased continuously,reaching the highest level at the later greening stage and the lowest at the albino stage. Catechin decreased at first and then increased,with the lowest level at the albino stage and the highest level at the later greening stage,and the changes of the taste strength,thickness and astringency were the same as the former,but the degree of mellow and freshness increased at first and then decreased,with the highest level at albino period. Tea polyphenols,phenol-amino ratio,EC,EGCG,ECG,GCG,total catechins and ester catechins contribute mainly to the taste concentration,thickness and astringency of Zheng’an bai cha soup,and total free amino acids,tea Amino acid was the main contributor to the taste freshness and mellow degree of tea soup.