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Journal of Tea Science ›› 2008, Vol. 28 ›› Issue (3): 181-188.doi: 10.13305/j.cnki.jts.2008.03.001

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Study on the Change of the Main Biochemical Components, Representative Aromatic Compounds as well as Their Correlation of Green Tea Beverages during Storage

DOU Hong-liang, LI Chun-mei*, HAO Ju-fang, HU Wan-feng   

  1. College of Food Science Technology, HuaZhong Agriculture University, Wuhan 430070, China
  • Received:2007-11-30 Revised:2008-04-22 Online:2008-06-15 Published:2019-09-16

Abstract: The change of the main biochemical and aroma components of green tea beverage as well as their correction were studied. Results showed that the main biochemical components of green tea beverage changed significantly during storage. The relative concentration of total polyphenols decreased 26.6% after 12 months storage. After storing for 6 and 12 months, about 57.2% and 91.9% of EGCG was lost respectively. During storage, H2O2 was produced in the beverage, and the concentration of H2O2 changed regularly. After storage for one month, about 68% of amino acid was lost. However, it was increased after 4th month of storage. The relative contents of the representative aromatic compounds including Linalool, Linalol oxide, Geraniol, β-Lonone, Hexanal, Benzaldehyde and Nerol in the beverage increased dramatically with the storage process. By using the sas software, the correlation analysis showed that change of the main biochemical components and the change of aroma were positively correlated. The oxidation of catechin and the change of H2O2 lead to the increase in concentration of Linalool, Linalol oxide, Geraniol, β-Lonone, Benzaldehyde and Nerol. The change of amino acid and H2O2 lead to the increase of Hexanal, besides, the oxidation of catechins was confirmed as a dominant factor which lead to the change of aroma in tea beverage during storage by multiple gradually regression analysis method.

Key words: green tea beverage, biochemistry components, representative aromatic compounds, change, correction

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