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Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of "Yinghong 9" and "Huangyu" Large-Leaf-Variety Black Tea

文献类型： 外文期刊

作者： Ye, Fei 1 ; Guo, Xinbo 3 ; Li, Bo 1 ; Chen, Haiqiang 1 ; Qiao, Xiaoyan 1 ;

作者机构： 1.Tea Res Inst, Guangdong Acad Agr Sci, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China

2.Inst Fruit & Tea, Hubei Acad Agr Sci, Wuhan 430064, Peoples R China

3.Tuguanya Agr Technol Extens Ctr, Danjiangkou 442700, Peoples R China

关键词： harvesting seasons; large leaf variety black tea; catechins; caffeine; color; physicochemical qualities

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2022 年 27 卷 24 期

页码：

收录情况： SCI

摘要： Harvesting seasons are crucial for the physicochemical qualities of large-leaf-variety black tea. To investigate the effect of harvesting seasons on physicochemical qualities, the color and sensory characteristics of black tea produced from "Yinghong 9" (Yh) and its mutant "Huangyu" (Hy) leaves were analyzed. The results demonstrated that Hy had better chemical qualities and sensory characteristics, on average, such as a higher content of tea polyphenols, free amino acids, caffeine, galloylated catechins (GaCs) and non-galloylated catechins (NGaCs), while the hue of the tea brew (Delta E*ab and Delta b*) increased, which meant that the tea brew was yellower and redder. Moreover, the data showed that the physicochemical qualities of SpHy (Hy processed in spring) were superior to those of SuHy (Hy processed in summer) and AuHy (Hy processed in autumn), and 92.6% of the total variance in PCA score plots effectively explained the separation of the physicochemical qualities of Yh and Hy processed in different harvesting seasons. In summary, Hy processed in spring was superior in its physicochemical qualities. The current results will provide scientific guidance for the production of high-quality large-leaf-variety black tea in South China.

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