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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (3): 277-284.doi: 10.13305/j.cnki.jts.2016.03.007

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Research on Taste Compounds in White Tea Processed from Cultivars in Zhejiang Province

GONG Shuying1, GU Zhaoqi1, FAN Fangyuan1,*, LI Chunlin1, LIU Wanqiong1, XU Pengcheng1, CHEN Ping1, MAO Zufa2   

  1. 1. Institute of Tea Science, Zhejiang University, Hangzhou 310058, China;
    2. Agricultural Depertment of Zhejiang Province, Hangzhou 310020, China
  • Received:2015-12-11 Online:2016-06-15 Published:2019-08-23

Abstract: Six tea cultivars in Zhejiang Province including Zhenong 113, Chunyu 1, Chunyu 2,Yingshuang, Jiukeng and Anjibaicha were utilized to process traditional white tea. The dynamic changes of main flavor components during withering were tracked. Sensory evaluation, quantitative descriptive and chemical analysis were applied to make comparison of each cultivars using Fudingdahao as a control. The results showed that the content of polyphenols and catechins decreased, and amino acid increased during withering process. Fudingdahao showed the strongest taste of umami, bitterness and astringency. While Anjibaicha exhibited the highest sweetness. Zhenong 113, Chunyu 1 and Chunyu 2 presented good quality and high preferences according to sensory evaluation. Taste compounds had significant variations among cultivars. Catechins and ester catechins were significantly and positively correlated with bitterness and astringency but significantly and negatively correlated with sweetness. Amino acids were significantly and positively correlated with umami. Based on the compositions of taste compounds and sensory evaluation, we suggest that Chunyu 1 can be processed into traditional white tea, while Zhenong 113 and Chunyu 2 can be used to develop characteristic products.

Key words: Zhejiang province, white tea, quantitative descriptive analysis, ingredients of taste, correlation analysis

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