食品与发酵工业2024，Vol.50Issue(11)：317-326,10.DOI:10.13995/j.cnki.11-1802/ts.036389
现代工艺六堡茶渥堆过程中茶汤色泽及主要滋味品质成分动态变化
Dynamic changes of tea soup color and main taste quality during process of modern craft Liupao tea fermentation
摘要
Abstract
Through sensory evaluation,electronic tongue,color difference,and main biochemical components measurement of mod-ern craft Liupao tea fermentation process samples,the change rule of color and flavor components in the Liupao tea fermentation process was studied,and the correlation between the change of flavor properties and flavor components as well as the taste active value(TAV)were discussed.Results showed that during the fermentation process of modern craft,the acidity and bitterness of Liupao tea increased,as-tringency,umami and saltiness decreased,color difference L value fluctuated,a and b values increased gradually,soup color changed from yellow to orange-red,and the total amount of free amino acids,flavonoids,tea polyphenols,tea base,catechin,and total amino acid components decreased significantly(P＜0.05).Theobromine,caffeine and gallic acid were significantly increased(P＜0.05),while the content of water extract fluctuated.Free amino acids,flavonoids,ester catechin,DL-catechin(DL-C),and some amino acid components were negatively correlated with sour and bitter taste,and positively correlated with astringency,umami,and saltiness,while caffeine and gallic acid were inversely correlated.There was a significant positive correlation between tea polyphenols and astringency.Theobromine,calfeine,gallic acid,DL-C,and ester catechin significantly contributed to the taste of Liupao tea in the fermentation process(TAV＞1).Ester catechin and gallic acid were important compounds for the taste quality of Liupao tea during the fermentation process,while amino acid components had no significant contribution to the taste of Liupao tea.关键词
六堡茶/渥堆/电子舌/滋味成分/相关性/滋味活度值Key words
Liupao tea/fermentation/electronic tongue/taste compounds/correlation/taste active value引用本文复制引用
许皓,肖虹菲,林家威,欧行畅,欧阳建,黄甜,刘仲华,黄建安..现代工艺六堡茶渥堆过程中茶汤色泽及主要滋味品质成分动态变化[J].食品与发酵工业,2024,50(11):317-326,10.基金项目
国家茶叶产业技术体系项目(CARS-19) （CARS-19）
广西六堡茶"八新双增"关键技术研究与产业化示范项目(桂科AA20302018-9) （桂科AA20302018-9）
中国茶产业高质量发展战略研究项目(2023-XY-29) （2023-XY-29）
