食品工业科技2025，Vol.46Issue(13)：1-9,9.DOI:10.13386/j.issn1002-0306.2024090120
汝城白毛茶加工红碎茶过程中主要滋味物质动态变化
Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea
摘要
Abstract
This study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea.Black broken tea was made from one bud and two leaves of'Rucheng Baimao tea'plants harvested in spring by processing through withering,rolling-cutting,fermentation,and drying stages.The catechins,theaflavins,and amino acid components were determined using high-performance liquid chromatography.Correlations between taste attributes and key taste components were assessed alongside sensory evaluation,and the taste active value(TAV)was calculated,identifying key taste components.The results demonstrated that during all processing stages,L*(brightness)value decreased,whereas a*(red-green),b*(yellow-blue),and E*(overall color difference)values gradually increased.The contents of tea polyphenols and catechins decreased,whereas levels of thearubigins,theaflavins and theabrownine increased.There were significant(P＜0.05)or extremely significant(P＜0.01)correlations between the taste quality of black broken tea and water extract,caffeine,free amino acids,tea polyphenols and theaflavins.Theaflavins,caffeine,flavonoids,and epigallocatechin contributed significantly to the taste of black broken tea(TAV＞1),while amino acid components showed no significant contribution to taste.This study enriched the theoretical understanding of flavor quality in'Rucheng Baimao tea'and provided a scientific basis to support production practices.关键词
汝城白毛茶/红碎茶/滋味成分/动态变化/滋味活度值(TAV)Key words
Rucheng Baimao tea/broken black tea/taste compounds/dynamic change/taste active value(TAV)分类
轻工纺织引用本文复制引用
石琳琳,赵楠楠,朱俊烨,肖力争,文海涛..汝城白毛茶加工红碎茶过程中主要滋味物质动态变化[J].食品工业科技,2025,46(13):1-9,9.基金项目
湖南省科技重大专项"湖南千亿茶产业链关键技术创新与示范"(2021NK1020-2). （2021NK1020-2）
