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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (1): 18-26.doi: 10.13305/j.cnki.jts.2016.01.003

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Study on the Effects of the Fixation Methods on the Chemical Components and Taste Quality of Summer Green Tea

QI Dandan1,2, DAI Weidong1, TAN Junfeng1, PENG Qunhua1, ZHANG Yue1, LIN Zhi1,*   

  1. 1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2015-07-02 Online:2016-02-15 Published:2019-08-23

Abstract: As a key processing craft, fixation plays a key role in the formation of green tea quality. To study the effects of fixation methods on the summer green teas, a method based on ultra high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) combined with equivalent-quantification of the tea taste, in which caffeine, epigallocatechin gallate and sodium glutamate were used as bitter, astringent, and umami reference, respectively, was applied to investigate the difference of the chemical components and taste quality in summer green teas made by microwave fixation, rotary continuous fixation and steam fixation, respectively. Results of LC-MS analysis demonstrated that the contents of catechins, flavonol/flavone glycosides, procyanidins, theasinesins, amino acids, phenolic acids, and organic acids were significantly influenced by the fixation methods. Equivalent-quantification of the tea taste (umami, bitterness and astringency) also showed that fixation methods could change the taste quality of the summer green teas: the bitterness was higher in the green teas produced by rotary continuous fixation than by steam fixation then by microwave fixation; the astringency was higher in the green tea produced by steam fixation than by rotary continuous fixation then by microwave fixation; the umami scores did not exhibited statistical differences among these three groups of tea.

Key words: summer green teas, fixation methods, taste, chemical components, LC-MS

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