Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf

PAN Guanjun; FENG Jiao; DUAN Linyuan; ZHANG Xuanli; DAI Guoli; SHUAI Ping; QIN Ken; HAO Zhilong; ZHANG Bo

doi:10.13386/j.issn1002-0306.2023080144

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 264-273. > DOI: 10.13386/j.issn1002-0306.2023080144

PAN Guanjun, FENG Jiao, DUAN Linyuan, et al. Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf[J]. Science and Technology of Food Industry, 2024, 45(15): 264−273. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080144.

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Analysis of Flavor and Quality of Different Plant Wolfberry Tea Processed from Bud and Leaf

1.
College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
2.
Institute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, China

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Received Date: August 15, 2023
Available Online: June 04, 2024

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Abstract

Abstract

In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS), biochemical compositional analysis and sensory evaluation combined with principal component analysis (PCA), aroma activity value (OAV) and multivariate statistical analysis were used to analyze the flavor characteristics of the four types of wolfberry tea processed from bud and leaf. The results showed that green tea processed by M plant had the highest sensory quality score, followed by white tea processed by M and A plant respectively, and green tea processed by A plant had the lowest score. The highest flavonoid contents were found in green tea processed by M, meanwhile, the highest water extracts were found in green tea processed by A. A total of 58 volatiles were detected in the four teas, among which geranylacetone, n-hexanol, dihydrokiwi lactone, phenylethanol, benzyl alcohol, naphthalene, and α-pinitol were the characteristic aroma components of AB and MB presenting sweet floral and light aroma. 1-octen-3-ol was the characteristic aroma component of AL presenting fruity aroma, and 2,5-dimethylpyrazine, 3,5-octadien-2-one, β-cyclic citral, benzaldehyde, foliate acetate and hexyl acetate were the characteristic aroma components of ML presenting floral, fruity and light aroma. It could be seen that M plant was suitable for green tea and white tea, A plant was suitable for white tea, A and M processed white tea were floral, light flavor characteristics, A plant processed green tea was fruity flavor characteristics, M plant processed green tea was floral, fruity, light flavor characteristics. This study clarified the suitable tea types of wolfberry A and M plant and the flavor characteristics of wolfberry buds and leaves tea, and provided reference for the excavation and utilization of wolfberry buds and leaves tea.

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