Effects of Different Techniques on the Aroma and Quality Components of Liupao Tea
This study selected the fresh shoots with one bud and two leaves of Camellia sinen-sis var.assamica and Jin Xuan as raw materials,four types of Liupao tea which processed by tradi-tional or modern techniques and warehoused for 1 year as the research object,and the physicochemi-cal analysis and comparison were conducted on the tea samples of this batch to explore the quality difference between the two techniques.The results showed that,sensory evaluation of the modern processed sample after 1 year of storage was better than the traditional processed sample in appear-ance,infusion color,aroma,taste and infused leaves;in terms of contents,the traditional processed sample had a higher content of free amino acids,tea polyphenols,and thearubigin than the modern processed sample,while the water extracts content,theaflavin,and theabrownin was lower than that in the modern processed sample.In terms of aroma composition,a total of 92 volatile aroma compo-nents were detected in the traditional and modern processed samples,the major components of the traditional processed sample lied in alcohols and aldehydes mainly,and the modern processed sample contained ketones and aldehydes mainly.To sum up,the modern process of pile-fermentation with cold water accelerates the post-fermentation process of Liupao tea to a certain extent,which in-creases the theabrownin content,transforming the infusion color from yellow to red quickly.At the same time,due to the reduced content of tea polyphenols,the tea become less bitter and astringent,and the flavor is more mellow.Therefore,with the continuous growing of the Liupao tea market de-mand,the application of modern techniques with cold water pile-fermentation can shorten the aging time,reduce the storage cost of tea enterprises,so as to accelerate the market expansion of Liupao tea.
国家科技期刊平台
NSTL
万方数据
