Quality analysis of Semnostachya menglaensis Tsui Fu-brick tea with different ratios
The purpose of this study was to study a new compound Fu-brick tea(FT),which was produced by the co-fermentation of dark tea and Semnostachya menglaensis Tsui leaf,to get a new product Semnostachya menglaensis Tsui Fu-brick tea(SFT).The aroma and taste of tea samples were analyzed by electronic nose,gas chromatography-mass spectrometry(GC-MS),and electronic tongue,therefore,the optimum addition amount of Semnostachya menglaensis Tsui leaves was determined.Results showed that the content of free amino acids was increased,the sweet taste was enhanced,the bitter and astringent taste was improved,the types of volatile compounds were enriched,and the flavor and taste of tea soup were optimized.The 10％addition ratio significantly improved the overall sensory score,thus determi-ning 10％SFT as the optimal ratio.
万方数据
维普
