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Journal of Tea Science ›› 2010, Vol. 30 ›› Issue (5): 393-398.doi: 10.13305/j.cnki.jts.2010.05.010

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Changes in Quality of Chimonanthus Tea during Processing

ZHOU Ji-rong, ZHENG Kai-ying, DI Ying-jie, CHUN Xiao-ya, NI De-jiang*   

  1. College of Horticulture and Forestry Sciences, Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2010-03-08 Revised:2010-04-23 Published:2019-09-11

Abstract: Changes in organoleptic quality, color, aroma compounds and main chemistry components of chimonanthus tea during processing (tea dhool→firstly scented→secondly scented→thirdly scented→raising fragrance) were investigated using organoleptic appreciation, chromatic evaluation, SED in combination with GC/MS and spectrophotometry. Results showed that, the total score increased during processing, but it was slightly less in the thirdly scented tea than the secondly scented. The Ha*b* value of thirdly scented tea significantly decreased after thirdly scenting (P<0.05). The main aroma compounds of chimonanthus tea were benzyl acetate, 2-aminobenzoate-3,7-dimethyl-1,6- Octadien-3- ol, methyl salicylate, benzyl alcohol, linalool, alloocimene, naphthalene, α-ionone. The relative contents of esters and alcohols in the secondly scented tea were significantly the highest among samples (P<0.01), and that of ketones did not significantly change during processing, and that of terpenoids in raising fragrance tea were significantly more than that in other samples (P<0.05). The contents of polyphenols and chlorophyll in thirdly scented tea significantly decreased compared to that of dhool (P<0.05), but that of soluble sugar significantly increased after secondly scenting (P<0.05), and that of amino acids did not significantly change. These results also showed that two-time continuously scenting and one-time raising fragrance procedures could be used for chimonanthus tea production.

Key words: Chimonanthus praecox (L.) Link, chimonanthus tea, processing, quality

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