Effects of yellowing and drying treatment temperatures on the taste of autumn green tea

文献类型： 外文期刊

第一作者： Luo, Hongyu

作者： Luo, Hongyu;Wang, Yi;Chang, Rui;Chen, Shanmin;Yuan, Linying;Yang, Juan;Zhang, Ying;Wang, Jie;Zhong, Yingfu;Liu, Yueyun

作者机构：

关键词： Astringency; autumn green tea; bitterness; drying; orthogonal partial least squares-discriminant analysis (OPLS-DA); yellowing

期刊名称：DRYING TECHNOLOGY （ 影响因子：2.7； 五年影响因子：3.2 ）

ISSN： 0737-3937

年卷期： 2024 年 42 卷 2 期

页码：

收录情况： SCI

摘要： This study aimed to reduce the bitterness and astringency properties of autumn green tea using different yellowing and drying treatments. The results showed that as the yellowing temperature increased, the contents of tea polyphenols, gallated catechins, flavonol glycosides, and bitter amino acids decreased, while the content of soluble sugar and flavonols increased. The tea sample (YEL35 degrees C) subjected to yellowing treatment at 35 degrees C exhibited weak bitterness and astringency intensities and a relatively low content of flavonol glycosides. As the drying temperature increased, the content of gallated catechins decreased. In addition, the tea sample (DRY75 degrees C) subjected to drying treatment at 75 degrees C exhibited weak bitterness and astringency intensities, the highest contents of umami amino acids and Thea, and a relatively low content of gallated catechins. Multivariate statistical analysis revealed that vitexin-2-O-rhamnoside, pferol-3-O-rutinoside, myricetin-3-O-galactoside, and quercetin-3-O-glucoside played an important role in the astringency property of the tea. In addition, Asn, Thr, Pro, and Met were positively correlated with umami. Hence, the quality of autumn green tea was improved under optimal yellowing and drying temperatures of 35 and 75 degrees C, respectively.

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