Study on Flavor Characteristics of Hehong Tea in Different Grades

doi:10.11924/j.issn.1000-6850.casb2022-0708

Abstract

Abstract:

The study aims to clarify the flavor chemistry characteristics of Hehong tea and the quality differences of different grades. Different grades of Hehong tea were selected as the materials in this study; the sensory evaluation of tea samples was carried out by using the national standard method. The contents of water extract, tea polyphenols, free amino acids, caffeine, catechin, tea pigments (theaflavins, thearubigins and theabrownins) and other quality components were determined. The aroma components in Hehong tea were analyzed by gas chromatography and mass spectrometry (GC-MS). The results showed that Hehong tea had lasting fresh aroma, mellow taste, bright orange soup color, red and bright leaf bottom. The comprehensive evaluation of sensory quality of different grades of Hehong tea showed that Hehong gongya(T₁, T₂)>Hehong xiaozhong(T₃, T₄)>Hehong laocong(T₅). There were significant differences in the components of different grades of Hehong tea, the contents of tea polyphenols, free amino acids and catechin components were higher, and the content of water extract was lower in higher grades Hehong tea. The contents of theaflavin and thearubigins were significantly higher in the first grade of Hehong xiaozhong(T₃) than that of other groups. The main volatile components of different grades of Hehong tea were geraniol, β-Linalool, Ocimene, 2-Pentylfuran, β-Ionone and so on; some of them increased relatively with the decrease of grade, and were critical for Hehong tea to present the second type of black tea aroma. This study preliminarily proved the differences in flavor characteristics of different grades of Hehong tea, and provided a theoretical basis for the regulation of flavor quality.

Key words: Hehong tea, sensory quality, aroma components, taste components, gas chromatography-mass spectrometry

LI Chen, JIANG Xinfeng, CAO Huihua, ZHANG Jiangen, YU Zhi, NI Dejiang, DONG Chunwang, JIANG Heyuan. Study on Flavor Characteristics of Hehong Tea in Different Grades[J]. Chinese Agricultural Science Bulletin, 2023, 39(21): 151-157.

Figures/Tables 5

References 30

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样品	外形(25%)		香气(10%)		汤色(25%)		滋味(30%)		叶底(10%)		总分
样品	评语	评分	评语	评分	评语	评分	评语	评分	评语	评分	总分
T₁	条索紧细、金毫显露	95	鲜醇略显生青	91	橙红、明亮	96	鲜醇略显生青	90	红尚亮	91	92.95
T₂	条索乌黑紧细	93	纯正	91	橙红、亮	94	醇厚	91	鲜活、红亮	93	92.45
T₃	条索乌黑较坚实	89	微甜香	93	橙红	91	欠醇	89	欠红亮	86	89.60
T₄	条索乌黑较坚实	88	花香	93	橙红、亮	92	尚醇厚	91	欠红亮	88	90.40
T₅	条索乌黑较坚实	89	甜香	94	橙黄	90	欠醇略涩	88	乌黑	86	89.15

样品	外形(25%)		香气(10%)		汤色(25%)		滋味(30%)		叶底(10%)		总分
样品	评语	评分	评语	评分	评语	评分	评语	评分	评语	评分	总分
T₁	条索紧细、金毫显露	95	鲜醇略显生青	91	橙红、明亮	96	鲜醇略显生青	90	红尚亮	91	92.95
T₂	条索乌黑紧细	93	纯正	91	橙红、亮	94	醇厚	91	鲜活、红亮	93	92.45
T₃	条索乌黑较坚实	89	微甜香	93	橙红	91	欠醇	89	欠红亮	86	89.60
T₄	条索乌黑较坚实	88	花香	93	橙红、亮	92	尚醇厚	91	欠红亮	88	90.40
T₅	条索乌黑较坚实	89	甜香	94	橙黄	90	欠醇略涩	88	乌黑	86	89.15

样品	水浸出物	茶多酚	氨基酸	咖啡碱	茶黄素	茶红素	茶褐素
T₁	41.52±0.12c	15.48±0.08a	3.58±0.08b	4.25±0.07a	0.11±0.01d	3.25±0.03d	6.22±0.03c
T₂	41.81±0.76c	14.31±0.06b	3.78±0.10a	4.14±0.05a	0.14±0.02c	5.20±0.04a	7.26±0.04a
T₃	43.65±1.29b	7.34±0.31c	2.74±0.13c	3.00±0.08c	0.20±0.01a	5.26±0.06a	7.40±0.13a
T₄	46.58±0.29a	7.05±0.07c	2.82±0.13c	3.15±0.07b	0.17±0.01b	4.55±0.14b	6.89±0.04b
T₅	43.93±0.23b	5.53±0.24d	2.94±0.06d	3.19±0.04b	0.16±0.01b	3.93±0.04c	7.03±0.12b

样品	水浸出物	茶多酚	氨基酸	咖啡碱	茶黄素	茶红素	茶褐素
T₁	41.52±0.12c	15.48±0.08a	3.58±0.08b	4.25±0.07a	0.11±0.01d	3.25±0.03d	6.22±0.03c
T₂	41.81±0.76c	14.31±0.06b	3.78±0.10a	4.14±0.05a	0.14±0.02c	5.20±0.04a	7.26±0.04a
T₃	43.65±1.29b	7.34±0.31c	2.74±0.13c	3.00±0.08c	0.20±0.01a	5.26±0.06a	7.40±0.13a
T₄	46.58±0.29a	7.05±0.07c	2.82±0.13c	3.15±0.07b	0.17±0.01b	4.55±0.14b	6.89±0.04b
T₅	43.93±0.23b	5.53±0.24d	2.94±0.06d	3.19±0.04b	0.16±0.01b	3.93±0.04c	7.03±0.12b

样品	GC	EGC	C	EC	EGCG	GCG	ECG	CG	总儿茶素	酯型儿茶素
T₁	1.50±0.02a	1.02±0.02c	0.26±0.02b	0.84±0.05a	7.25±0.04a	0.48±0.03a	0.63±0.01a	0.76±0.04a	11.51±0.07a	7.88±0.03a
T₂	1.12±0.09b	1.06±0.03b	0.78±0.09a	0.72±0.01b	6.77±0.13b	0.30±0.02b	0.63±0.03a	0.54±0.03b	11.08±0.18b	7.40±0.16b
T₃	0.65±0.03d	1.09±0.03b	0.24±0.03b	0.36±0.02cd	4.22±0.11c	0.21±0.03c	0.52±0.02b	0.27±0.01c	7.08±0.16c	4.73±0.12c
T₄	0.74±0.03c	1.07±0.02b	0.23±0.02b	0.41±0.02c	4.20±0.05c	0.16±0.02d	0.50±0.02b	0.25±0.03c	7.16±0.03c	4.70±0.07c
T₅	0.56±0.01e	1.18±0.05a	0.15±0.02c	0.33±0.02d	3.88±0.03d	0.16±0.03d	0.47±0.03bc	0.27±0.02c	6.57±0.07d	4.35±0.02d