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
作者： Liu, Chengshun 1 ; Li, Jianlong 5 ; Li, Hanxiang 1 ; Xue, Jinhua 1 ; Wang, Miao 1 ; Jian, Guotai 1 ; Zhu, Chen 1 ; Zeng, Lanting 1 ;
作者机构： 1.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
2.Chinese Acad Sci, Key Lab Plant Divers & Specialty Crops, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
3.South China Natl Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
4.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
5.Guangdong Acad Agr Sci, Tea Res Inst, Dafeng Rd 6, Guangzhou 510640, Peoples R China
6.Guangdong Prov Key Lab Tea Plant Resources Innovat, 6 Dafeng Rd, Guangzhou 510640, Peoples R China
7.Chinese Acad Sci, South China Bot Garden, Xingke Rd 723, Guangzhou 510650, Peoples R China
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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