Effects of <i>Codonopsis pilosula</i> Dosage on Qualities of Babao Tea

WEN Xueshan; JIANG Qiaoe; WANG Ruiqi; SHI Yue; MA Yue; ZHAO Xiaoyan; ZHANG Chao

doi:10.13386/j.issn1002-0306.2022060289

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 2023 > 44(11): 74-79. > DOI: 10.13386/j.issn1002-0306.2022060289

WEN Xueshan, JIANG Qiaoe, WANG Ruiqi, et al. Effects of Codonopsis pilosula Dosage on Qualities of Babao Tea[J]. Science and Technology of Food Industry, 2023, 44(11): 74−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060289.

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Effects of Codonopsis pilosula Dosage on Qualities of Babao Tea

WEN Xueshan^1,,
JIANG Qiaoe²,
WANG Ruiqi^{1, 3},
SHI Yue¹,
MA Yue³,
ZHAO Xiaoyan^{1, 4},
ZHANG Chao^{1, 4, ,}

1.
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
2.
Wenxian Jiacheng Agricultural and By-products Co., Ltd., Longnan 746400, China
3.
Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China
4.
Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China

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Received Date: June 28, 2022
Available Online: April 04, 2023

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Abstract

Abstract

The effects of Codonopsis pilosula dosage on qualities of Babao tea was evaluated. The Codonopsis pilosula dosage of 5, 10 and 15 g were applied to the Babao tea, and the color, soluble solid content, flavor, taste, and sensory evaluation of the tea were compared with the tea without Codonopsis pilosula as the control. Codonopsis pilosula Babao tea was red with a little yellow. When the dosage of Codonopsis pilosula was increased, the color of the tea turned yellow, and the soluble solid content was increased. The soluble solid content of the tea with 10 and 15 g of Codonopsis pilosula was significant higher than that of the control (P<0.05). The sweetness, bitterness and saltiness of the tea decreased with the increase of the dosage, while the acidity increased. The sweetness, sourness, umami, bitter aftertaste, and fresh aftertaste were the key factors leading to the taste differences of the Babao tea. The sweetness and aroma of Babao tea with the dosage of 10 g was significantly better than those in the control and other dosages, showing the original taste of Codonopsis pilosula, and integrating with the tea aroma of Babao tea. The sensory score of the dosage of 10 g was 35% higher than that of the control. Therefore, a proper dosage of Codonopsis pilosula benefited qualities of Babao tea.
- Codonopsis pilosula,
- Babao tea,
- flavor,
- aroma,
- bitterness,
- sweetness

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References (28)

References

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