Research on Quality Changes of Liubao Tea in Different Storage Time
In ordler to study the quality changes of Liubao tea in diffent storage time,samples of Liubao tea of different storage ages (produced in 2010,2007 and 2004) were analyzed for sensory quality,main chemical components and aroma compounds.Sensory quality evaluation demonstrated that storage time was benefit to improve and advance the quality of Liubao tea.Through analyzing the main chemical composition,the results showed that after aging,Liubao tea exhibited an increase in the contents of caffeine and TB,and a decrease in the contents of water extract,amino acids,tea polyphenols and TR,whereas no obvious change in TF content was observed.Through analyzing the aroma constituents,the results showed that alcohols,hydrocarbons and oxygen heterocyclic compounds were the dominant aroma surbstancee in Liubao tea pnohced in 2010,and the dominant aroma constituents of Liubao tea produced in 2007 and 2004 included alcohols,esters and hydrocarbon compounds.With incnmsing storage year,relative content of aroma components of Liubao increased obviously with α-Famesene,Salicylic acid methyl ester,Aceticacid henzyl ester and so on,among which the most significant is the increase of α-Famesene,and volatile components of α-Terpineol,1,2,3-Trimethoxybenzene,Estragole decreased significantly.Therefore,both qualitative and quantitative two approaches were put forward to the identification of aging time of Liulao tea.
NETL
NSTL
万方数据
维普
