Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)

ZHENG Lin; LIU Panpan; JIN Xiaofang; NING Jingming; FENG Lin; GAO Shiwei; TENG Jing; WANG Xueping; HAN Yanna; ZHENG Pengcheng

doi:10.13386/j.issn1002-0306.2022010045

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 310-318. > DOI: 10.13386/j.issn1002-0306.2022010045

ZHENG Lin, LIU Panpan, JIN Xiaofang, et al. Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)[J]. Science and Technology of Food Industry, 2022, 43(21): 310−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010045.

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Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)

1.
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences/Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
2.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
3.
Hubei Tea Group Co., Ltd., Wuhan 430000, China

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Received Date: January 06, 2022
Available Online: August 31, 2022

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Abstract

Abstract

In order to explore the differences of flavor characteristics among different cultivars (strains) of large-leaf yellow tea, the main tea tree varieties (strains) in Hubei Province were used as materials to process large-leaf yellow tea. The differences in sensory quality, taste and aroma components were analyzed, and chemometrics analysis was used to explore the relationship between taste-characteristic attributes and chemical compositions. The results showed that large-leaf yellow tea of B6-1 and 07-7-44 strains had the best total sensory scores with long-lasting roasting aroma and sweet floral fragrance, the large-leaf yellow tea of D12 and B6-1 strains had the higher contents of non-ester catechins and amino acids, while large-leaf yellow tea of D12, B6-1 and 07-7-44 strains had the lower ratio of tea polyphenols/amino acids, showed the characteristics of mellow and sweet aftertaste. Correlation analysis showed that taste score and total sensory score were significantly positively correlated with the contents of water extracts, amino acids and soluble sugars (P<0.01), while significantly negatively correlated with the contents of flavonoids, the ratio of tea polyphenols/amino acids and the ratio of ester catechins/non-ester catechins (P<0.01). The contents of linalool and its oxides, 1-ethyl-2-formylpyrrole, methyl salicylate, furfural and other substances in large-leaf yellow tea produced by B6-1 and 07-7-44 strains were higher, components such as linalool and its oxides, methyl salicylate presented floral, sweet flavor, meanwhile, furfural and 1-ethyl-2-formylpyrrole have the aroma of baking, nutty or caramel, which together constituted the material basis of unique baking fragrance, sweet and floral flavor. In conclusion, the B6-1 and 07-7-44 strains had certain advantages for processing high-quality large-leaf yellow tea. The research results provided an important theoretical basis for the selection, processing and comprehensive utilization of suitable varieties of large-leaf yellow tea.
- large-leaf yellow tea,
- tea cultivar (strains),
- sensory quality,
- chemical constituents

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References

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