Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
文献类型： 外文期刊
作者： Wei, Yuming 1 ; Fang, Shimao 3 ; Jin, Ge 1 ; Ni, Tiancheng 1 ; Hou, Zhiwei 1 ; Li, Tiehan 1 ; Deng, Wei-Wei 1 ; Ning, Jin 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Peoples R China
2.Anhui Agr Univ, Sch Tea & Food Sci & Technol, 130 Changjiang West Rd, Hefei 230036, Peoples R China
3.Guizhou Acad Agr Sci, Guizhou Tea Res Inst, Guiyang 550006, Guizhou, Peoples R China
关键词： Bud yellow tea; colour; processing factor; quality control; taste profile
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2020 年 55 卷 8 期
页码：
收录情况： SCI
摘要： The current method for processing bud yellow tea usually results in astringent taste that is not sufficiently yellowing. Therefore, two factors in the production phase that affect tea quality were studied: number of times the tea leaves undergo the yellowing process and predrying of leaves to reduce their water content before a second yellowing process. We then evaluated the colour and nonvolatile compounds of the produced tea. Results revealed that gallated catechins and the polyphenol-amino acid ratio decreased significantly, and the colour of the tea changed from green to yellow after two yellowing processes. Predrying leaves to a lower water content resulted in the accumulation of free amino acids and soluble sugars, and an increase in the brightness and yellow colour of tea infusion. Bud yellow tea with the highest taste evaluation score and yellowness was obtained when the leave samples underwent two yellowing processes and the water content in the leaves was 40%.
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