Effect of Different Redrying and Refining Processes on Flavor Substances and Taste Quality of Dancong Oolong Tea
This article studies the changes in flavor substances and sensory quality of different re-dried and refined Dancong Tea under different process conditions.The results showed that compared with traditional charcoal roasting,using the electric oven for re-drying and refining can effectively improve the appearance and color of finished tea,enhance the aroma,color,and taste of tea soup.By comparing the flavor substances and sensory quality,the sensory score of a single tea bundle baked at 80℃for 4 hours was 9.65,which was no different from charcoal roasting;The tea soup dried at 70℃for 6 hours maintained the highest content of free amino acids,tea polyphenols,and caffeine,and exhibited the highest DPPH free radical scavenging rate of 82.56%and ABTS free radical scavenging ability of 16.12 mM Trolox/L.During the re-drying and refining process,the content of ester catechins significantly decreased,only accounting for 69.28%-79.21%of that before re-drying,while the total content of non-ester catechins did not change significantly,consistent with the change in tea soup taste from better to richer and sweeter.The experimental results can provide reference for replacing traditional charcoal roasting process with electric oven and standardizing the clean production of Dancong Tea.
Dancong Oolong tearedrying and refining processesflavor substancestaste quality
万方数据
维普
