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

GONG Shuying; GU Zhaoqi; FAN Fangyuan; LI Chunlin; LIU Wanqiong; XU Pengcheng; CHEN Ping; MAO Zufa

doi:10.13305/j.cnki.jts.2016.03.007

Journal of Tea Science >

2016 , Vol. 36 >Issue 3: 277 - 284

DOI: https://doi.org/10.13305/j.cnki.jts.2016.03.007

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

GONG Shuying ,
GU Zhaoqi ,
FAN Fangyuan ,
LI Chunlin ,
LIU Wanqiong ,
XU Pengcheng ,
CHEN Ping ,
MAO Zufa

Expand

1. Institute of Tea Science, Zhejiang University, Hangzhou 310058, China;
2. Agricultural Depertment of Zhejiang Province, Hangzhou 310020, China

Received date: 2015-12-11

Online published: 2019-08-23

Fold

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

Cite this article

GONG Shuying , GU Zhaoqi , FAN Fangyuan , LI Chunlin , LIU Wanqiong , XU Pengcheng , CHEN Ping , MAO Zufa . Research on Taste Compounds in White Tea Processed from Cultivars in Zhejiang Province[J]. Journal of Tea Science, 2016 , 36(3) : 277 -284 . DOI: 10.13305/j.cnki.jts.2016.03.007

References

[1] 袁弟顺, 林丽明, 魏巧玲, 等. 白茶主产地的土壤营养研究[J]. 福建茶叶, 2008 (3): 19-22.
[2] Koutelidakis AE, Argiri K, Serafini M, et al.Green tea, white tea, and pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice[J]. Nutrition, 2009, 25: 453-458.
[3] Oliveira PF, Silva BM, Dias TR, et al.White tea [Camellia sinensis (L.)]: antioxidant properties and bendficial health effects[J]. International Journal of Food Science, Nutrition and Dietetics, 2013, 2: 19-26.
[4] Orner GA, Dashwood WM, Blum C, et al.Response of Apcmin and A33ΔNβ-cat mutant mice to treatment with tea, sulindac, and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)[J]. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 2002, 506: 121-127.
[5] Santana-Rios G, Orner GA, Amantana A, et al.Potentantimutagenic activity of white tea in comparison with green tea in the Salmonellaassay[J]. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 2001, 495: 61-74.
[6] 袁弟顺, 郑金贵. 白茶的研究进展[J]. 福建茶叶, 2007(2): 2-4.
[7] 游小青, 王华夫, 杨亚军. 福鼎大白茶在各引种地的香型及香气品质表现[J]. 中国茶叶, 1993, 15(5): 6-7.
[8] 郭丽, 蔡良绥, 林智. 中国白茶的标准化萎凋工艺研究[J]. 中国农学通报, 2011, 27(2): 382-385.
[9] 潘玉华, 高树英, 黄先洲, 等. 白茶萎凋温度对内含生化成分变化的影响[J]. 蚕桑茶叶通讯, 2013(3): 24-30.
[10] 张应根, 王振康, 陈林, 等. 环境温湿度调控对茶鲜叶萎凋失水及白茶品质的影响[J]. 福建农业学报, 2012, 27(11): 1205-1210.
[11] 陈常颂, 游小妹, 王秀萍, 等. 优510白茶加工过程主要生化成分变化研究[J]. 福建农业学报, 2012, 27(12): 1323-1327.
[12] 沈生智, 徐文武, 郑旭霞, 等. 茶树新品种 “春雨二号”的选育[J]. 中国茶叶, 2011, 33(7): 18-20.
[13] 郑旭霞. 茶树新品种春雨1号, 春雨2号区域适应性研究[J]. 茶叶, 2011, 37(2): 88-93.
[14] 杨志坚, 李金辉, 袁弟顺, 等. OPA柱前衍生HPLC测定白茶游离氨基酸[J]. 福建茶叶, 2013(1): 19-21.
[15] 叶乃兴, 刘金英, 郑德勇, 等. 白茶品种茸毛的生化特性[J]. 福建农林大学学报: 自然科学版, 2010, 39(4): 356-360.
[16] 成浩, 李素芳. 安吉白茶特异性状的生理生化本质[J]. 茶叶科学, 1999, 19(2): 87-92.
[17] 李素芳, 成浩, 虞富莲, 等. 安吉白茶阶段性返白过程中氨基酸的变化[J]. 茶叶科学, 1996, 16(2): 153-154.
[18] Scharbert S, Hofmann T.Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural & Food Chemistry, 2005, 53(13): 5377-5384.
[19] Masataka Narukawa, Chiaki Noga, Yohei Ueno, et al.Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39[J]. Biochemical and Biophysical Research Communications, 2011, 405(4): 620-625.
[20] 施兆鹏, 陈国本, 曾秋霞, 等. 夏茶苦涩味的形成与内质成分的关系[J]. 茶叶科学, 1984, 4(1): 61-62.
[21] 陈宗道, 包先进, 王碧芹. 咖啡碱的味觉特性[J]. 食品科学, 1992(1): 1-2.
[22] 程启坤, 阮宇成, 王月根, 等. 绿茶滋味化学鉴定法[J]. 茶叶科学, 1985, 5(1): 7-17.
[23] 刘爽, 杨停, 谭俊峰, 等. 绿茶滋味定量描述分析及其化学成分的相关性研究[J]. 中国农学通报, 2014, 30(24): 40-46.
[24] Shu K, Kumazawa K, Masuda H, et al.Molecular and sensory studies on the umami taste of Japanese green tea[J]. Journal of Agricultural & Food Chemistry, 2006, 54(7): 2688-2694.
[25] Scharbert S, Hofmann T.Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural & Food Chemistry, 2005, 53(13): 5377-5384.
[26] 叶关君, 周卫龙, 徐建峰. 不同茶类中茶黄素类含量的测定与分布探讨[J]. 农产品加工: 下, 2015(2): 49-53.
[27] 袁弟顺, 林丽明, 岳文杰, 等. 自然萎凋白茶的品质形成机理研究[C]//茶学青年科学家论坛论文集, 2008: 138-146.
[28] Yu P, Yeo S L, Low M Y, et al.Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile[J]. Food Chemistry, 2014, 155(2): 9-16.
[29] 程启坤. 茶化浅析[M]. 中国农业科学院茶叶研究所情报资料研究室, 1982.
[30] 杨伟丽, 肖文军. 加工工艺对不同茶类主要生化成分的影响[J]. 湖南农业大学学报: 自然科学版, 2001, 27(5): 384-386.
[31] Alcazar A, Ballesteros O, Jurado J M, et al.Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content[J]. Journal of agricultural and food chemistry, 2007, 55(15): 5960-5965.
[32] Horanni R, Engelhardt U H.Determination of amino acids in white, green, black, oolong, Pu-erh teas and tea products[J]. Journal of Food Composition and Analysis, 2013, 31(1): 94-100.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References