Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors

文献类型： 外文期刊

第一作者： Liu, Chengshun

作者： Liu, Chengshun;Li, Hanxiang;Xue, Jinhua;Wang, Miao;Jian, Guotai;Zhu, Chen;Zeng, Lanting;Liu, Chengshun;Li, Hanxiang;Xue, Jinhua;Wang, Miao;Jian, Guotai;Zhu, Chen;Zeng, Lanting;Liu, Chengshun;Li, Hanxiang;Xue, Jinhua;Wang, Miao;Jian, Guotai;Zhu, Chen;Zeng, Lanting;Liu, Chengshun;Wang, Miao;Jian, Guotai;Zeng, Lanting;Li, Jianlong;Li, Jianlong;Zeng, Lanting

作者机构：

关键词： Camellia sinensis; Quality; Season; Secondary metabolite; Differential contributor

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 20 卷

页码：

收录情况： SCI

摘要： Spring green tea is usually considered to be better than summer green tea. Whether this phenomenon applies to black tea is unknown. Black tea produced using Camellia sinensis var. Yinghong No. 9 leaves is popular in South China and analyzed in the study. The taste and color quality of the infusion was higher for spring tea than for summer tea. Compared with summer tea, the main catechin contents were lower in spring tea, whereas caffeine and total amino acid contents were higher, especially glutamic acid, which may be responsible for the differences between teas. Moreover, spring tea had a higher theabrownin content and a lower L* value. The compounds contributing to the infusion taste and color were correlated with the chromaticity value (i.e., useful indicator of black tea quality). This study revealed the seasonal differences in Yinghong No. 9 black tea quality and the key underlying factors.

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