Analysis on the Sensory Quality and Taste's Chemical Composition of Spore Tea of Yingjiang Camellia taliensis

被引：0
|
作者：
Li J. [1 ,2 ]
Li G. [1 ,2 ]
Ouyang J. [1 ,2 ]
Wang B. [1 ,2 ]
Zhu H. [1 ,2 ]
机构：
[1] Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha
[2] College of Horticulture, Hunan Agricultural University, Changsha
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 16期
关键词：
Camellia taliensis; sensory evaluation; spore tea; taste activity value; taste chemical composition;
D O I：
10.13386/j.issn1002-0306.2022100221
中图分类号：
学科分类号：
摘要：
In order to probe into the value of exploration and utilization of Yingjiang uncultivated ancient tea resources, representative samples of spore tea from Camellia taliensis in Yingjiang county (spore white tea and spore black tea) were selected, and typical Yunnan samples (Yunnan white tea and Yunnan black tea golden bud) were taken as a control sample of them. At the same time, sensory evaluation and chemical composition test detection were used to compare the differences in taste chemical composition of the sample, and analyze the key taste components of the sample in combination with the method of taste activity value (TAV). The results showed that in sensory evaluation, spore white tea and spore black tea had a unique shape like a bamboo shoot, and their quality of taste was better than that of Yunnan white tea and Yunnan black tea golden bud. The test results of chemical composition showed that the content of chemical components in the taste of spore white tea was generally low and other components were significantly lower than that of Yunnan white tea, except for the content of soluble sugar as high as 9.45%, the content of taste's chemical components of spore black tea such as water extract, free amino acid, soluble sugar, sweet amino acid was high, all of which were significantly higher than that of Yunnan black tea golden bud, especially the content of soluble sugar which was up to 20.37%. While the content of tea polyphenols, caffeine, ester catechins, etc. was relatively low, in which the content of tea polyphenols was as low as 6.98%, showing that the ratio of tea polyphenols to amino acids was low and the ratio of soluble sugar to caffeine was high. Thus, the results were consistent with the sensory evaluation results. The results of TAV analysis showed that the contribution of the bitter and astringent chemical components including catechin components, caffeine and partial amino acids in the key components to spore white tea and spore black tea was lower than that of the control samples. In conclusion, the content of chemical components in the taste of Yingjiang spore tea was quite different from the control sample in Yunnan Province, and the quality of Yingjiang spore tea was excellent. What's more, the uncultivated ancient tea resources of Camellia taliensis had high value of exploration and utilization, especially suitable for making black tea. © 2023 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：339 / 347
页数：8
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