Study on the processing suitability for Congou black tea of Echa No.1

doi:10.14088/j.cnki.issn0439-8114.2020.12.024

Abstract

Abstract: Echa No.1 fresh tea leaves were analyzed for the processing suitability for Congou black tea in terms of sensory evaluation, the main biochemical components andβvolatileβcompounds.βTheβresultsβindicatedβthat the contents of water extracts, teaβpolyphenols, free amino acids, and solubleβsugar were 47.3%, 16.2%, 3.2% and 3.3%, respectively. Theβcontentsβof thea?avins, thearubigins andβtheabrownins were 0.6%, 6.1% and 7.2%. The GC/MS results showed that 51 aroma components were identified. Among the compounds identified, there were 11 kinds of aroma components whose OAVs reached over 1, including β-damascenone, β-ionone, linalool and its oxidation products, geraniol, decanal, nonanal, benzeneacetaldehyde, octanal and limonene. The sensory evaluation results showed that the aroma was sweet and floral, and the taste was mellow,Echa No.1 was suitable for processing congou black tea with high quality.

Key words: Echa No.1, Congou black tea, quality characteristics, odor activity values （OAVs）

CLC Number:

S571.1

MA Meng-jun, CHENG Fan-yang, GUO Zhi-ming, YU Zi-ming, CHENG Chang-song, TU Xiu-liang, KE Jin-xian. Study on the processing suitability for Congou black tea of Echa No.1[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(12): 110-113.

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