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Distinct variation in taste quality of Congou black tea during a single spring season

文献类型： 外文期刊

作者： Yu, Penghui 1 ; Huang, Hao 2 ; Zhao, Xi 2 ; Zhong, Ni 2 ; Zheng, Hongfa 2 ; Gong, Yushun 1 ;

作者机构： 1.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Peoples R China

2.Hunan Acad Agr Sci, Tea Res Inst, Changsha, Peoples R China

3.Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha, Peoples R China

关键词： black tea; electronic tongue; sensory evaluation; spring season; taste quality

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期：

页码：

收录情况： SCI

摘要： 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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