Effect of Assembly Line Reform on Flavor and Physicochemical Quality of Songyang Fragrant Tea

CHENG Yanjun; LIANG Yueer; LI Peiyu; YE Huoxiang; MAO Xiaojun; YE Yanping; HAN Shanjie; HAN Baoyu

doi:10.13305/j.cnki.jts.2026.05.012

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Journal of Tea Science ›› 2026, Vol. 46 ›› Issue (5) : 929-944. DOI: 10.13305/j.cnki.jts.2026.05.012

Research Paper

Effect of Assembly Line Reform on Flavor and Physicochemical Quality of Songyang Fragrant Tea

CHENG Yanjun¹, LIANG Yueer¹, LI Peiyu², YE Huoxiang³, MAO Xiaojun⁴, YE Yanping⁵, HAN Shanjie^2,*, HAN Baoyu^1,6

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Abstract

To enhance the typical quality characteristics of Songyang fragrant tea, namely green color, high aroma intensity and strong taste, this study carried out equipment upgrading and process optimization on a conventional continuous production line, and systematically analyzed the changes in flavor and functional components of the fragrant tea before and after the reform. Colorimeter, electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC) and other analytical instruments were employed to comprehensively determine and analyze color, aroma, taste and main quality components of the tea samples. The results showed that: (1) In terms of color and appearance, the dry tea after reform had tighter and greener strips, the tea infusion showed reduced yellow tone and became clearer, and the sensory scores of appearance and liquor color both improved. (2) In terms of aroma, the volatile components before reform were dominated by alcohols, esters and ketones, while those after reform were dominated by acids, alcohols and esters. The number of volatile components increased from 17 to 34, with a significant increase in total relative content. Floral and fruity compounds such as linalool and trans-β-ionone increased markedly, and the clean aroma became more persistent. (3) In terms of taste, the contents of bitter and astringent compounds such as tea polyphenols and esterified catechins decreased, whereas the contents of umami and sweet components such as amino acids and soluble sugars increased after reform. The ratio of esterified to non-esterified catechins decreased from 2.573 to 1.431. Electronic tongue analysis showed an increased umami response and decreased bitterness and astringency responses. The taste shifted from bitterness-dominant to a fresh, mellow and balanced profile, and the sensory taste score improved. These findings confirmed that this reform not only improved production efficiency and continuity, but also significantly enhanced the overall quality of Songyang fragrant tea.

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Songyang fragrant tea / assembly line reform / process parameter optimization / aroma / flavor

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CHENG Yanjun, LIANG Yueer, LI Peiyu, YE Huoxiang, MAO Xiaojun, YE Yanping, HAN Shanjie, HAN Baoyu. Effect of Assembly Line Reform on Flavor and Physicochemical Quality of Songyang Fragrant Tea[J]. Journal of Tea Science. 2026, 46(5): 929-944 https://doi.org/10.13305/j.cnki.jts.2026.05.012

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