Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea
Sensory evaluation combined with high-performance liquid chromatography (HPLC) and amino acid analysis were used to study the effects of withering, rolling, fermentation, and drying (first-drying and sencod-drying) on the main taste substances and their quality formation using one bud and one leaf o...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030102 |
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| author | Jing HU Bo DUAN Zhiwei HE Lei LIAO Jiahui DU Na LIU Gang CHENG Yang YE |
| author_facet | Jing HU Bo DUAN Zhiwei HE Lei LIAO Jiahui DU Na LIU Gang CHENG Yang YE |
| author_sort | Jing HU |
| collection | DOAJ |
| description | Sensory evaluation combined with high-performance liquid chromatography (HPLC) and amino acid analysis were used to study the effects of withering, rolling, fermentation, and drying (first-drying and sencod-drying) on the main taste substances and their quality formation using one bud and one leaf of Sichuan group species as raw materials. Results showed that the taste intensity profiles of tea samples obtained from different processing procedures differed significantly. During the process of Chuanhong congou black tea, the intensity of sour, salty, and bitter gradually decreased, while the intensity of sweetness gradually increased. The umami intensity increased significantly (P<0.05) during the first-drying process, however, overall it still showed a downward trend. The stage of withering had the most significant effect on amino acids. The content of all amino acids, except for GABA, valine, lysine, and tyrosine, remained at the highest level during this stage. During the rolling and fermentation stages, most of the catechins, especially the ester catechins EGCG, ECG, EC, and EGC, decreased by 90%. Amino acids also decreased significantly, while theaflavins increased significantly (P<0.05). The drying process resulted in an increase in the theaflavins and a decrease in most of the amino acids and catechins. However, the change in caffeine content was not significant. Additionally, the flavour composition was altered, resulting in a reduction in the intensity of sour, salty, and bitter flavours in the tea solution, and an increase in the intensity of sweetness. The results provided a theoretical basis for the targeted improvement of Chuanhong congou black tea quality by regulating the process. |
| format | Article |
| id | doaj-art-f04f1bbf14fc4b19b6f7abea7dac907b |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-f04f1bbf14fc4b19b6f7abea7dac907b2025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146429129810.13386/j.issn1002-0306.20240301022024030102-4Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black TeaJing HU0Bo DUAN1Zhiwei HE2Lei LIAO3Jiahui DU4Na LIU5Gang CHENG6Yang YE7Yibin City Cuiping District Agriculture and Rural Affairs Bureau, Yibin 644600, ChinaYibin City Cuiping District Agriculture and Rural Affairs Bureau, Yibin 644600, ChinaYibin City Cuiping District Agriculture and Rural Affairs Bureau, Yibin 644600, ChinaYibin City Cuiping District Agriculture and Rural Affairs Bureau, Yibin 644600, ChinaYibin City Cuiping District Agriculture and Rural Affairs Bureau, Yibin 644600, ChinaYibin Tea Industry Research Institute, Yibin 644600, ChinaYibin Xuzhou District Tea Industry Development Centre, Yibin 644600, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaSensory evaluation combined with high-performance liquid chromatography (HPLC) and amino acid analysis were used to study the effects of withering, rolling, fermentation, and drying (first-drying and sencod-drying) on the main taste substances and their quality formation using one bud and one leaf of Sichuan group species as raw materials. Results showed that the taste intensity profiles of tea samples obtained from different processing procedures differed significantly. During the process of Chuanhong congou black tea, the intensity of sour, salty, and bitter gradually decreased, while the intensity of sweetness gradually increased. The umami intensity increased significantly (P<0.05) during the first-drying process, however, overall it still showed a downward trend. The stage of withering had the most significant effect on amino acids. The content of all amino acids, except for GABA, valine, lysine, and tyrosine, remained at the highest level during this stage. During the rolling and fermentation stages, most of the catechins, especially the ester catechins EGCG, ECG, EC, and EGC, decreased by 90%. Amino acids also decreased significantly, while theaflavins increased significantly (P<0.05). The drying process resulted in an increase in the theaflavins and a decrease in most of the amino acids and catechins. However, the change in caffeine content was not significant. Additionally, the flavour composition was altered, resulting in a reduction in the intensity of sour, salty, and bitter flavours in the tea solution, and an increase in the intensity of sweetness. The results provided a theoretical basis for the targeted improvement of Chuanhong congou black tea quality by regulating the process.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030102chuanhong congou black teaflavour qualityprocessingflavour composition |
| spellingShingle | Jing HU Bo DUAN Zhiwei HE Lei LIAO Jiahui DU Na LIU Gang CHENG Yang YE Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea Shipin gongye ke-ji chuanhong congou black tea flavour quality processing flavour composition |
| title | Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea |
| title_full | Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea |
| title_fullStr | Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea |
| title_full_unstemmed | Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea |
| title_short | Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea |
| title_sort | influence of process on the formation of main taste substances and quality of chuanhong congou black tea |
| topic | chuanhong congou black tea flavour quality processing flavour composition |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030102 |
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