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Distinct variation in taste quality of Congou black tea during a single spring season.
Yu, Penghui; Huang, Hao; Zhao, Xi; Zhong, Ni; Zheng, Hongfa; Gong, Yushun.
Afiliación
  • Yu P; Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China.
  • Huang H; Tea Research Institute of Hunan Academy of Agricultural Sciences Changsha China.
  • Zhao X; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals Hunan Agricultural University Changsha China.
  • Zhong N; Tea Research Institute of Hunan Academy of Agricultural Sciences Changsha China.
  • Zheng H; Tea Research Institute of Hunan Academy of Agricultural Sciences Changsha China.
  • Gong Y; Tea Research Institute of Hunan Academy of Agricultural Sciences Changsha China.
Food Sci Nutr ; 8(4): 1848-1856, 2020 Apr.
Article en En | MEDLINE | ID: mdl-32328250
The quality of Congou black tea fluctuates greatly with the changing seasons. However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent. The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = - 0.858) were highly significantly correlated with the average taste quality score (p < .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2020 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2020 Tipo del documento: Article Pais de publicación: Estados Unidos