The precondition of frost-like powder formation of Lu′anguapian tea and the correlation between frost-like powder and tea quality were explored by image technologies, paired preference test and traditional sensory evaluation. To identify the chemical properties of the white frost-like powder, filter paper was used to replace the tea leaves to collect white frost-like powder from the surface of the leaves during the process. The results showed that friction was the key factor for the formation of the frost-like powder. The technologies called “Lalaohuo” could not only improve the appearance of tea but also affect its flavor and taste. Based on LC-MS and GC-MS analysis, the main chemicals of white frost-like powder were very complicated, which included caffeine, catechins, flavonoid glycosides and volatiles such as terpenes.
JIANG Yurong
,
LIU Sitong
,
GAO Jing
,
LI Daxiang
,
XIA Tao
,
DAI Qianying
. The Mechanism of Frost-like Powder and Its Effects on Lu′anguapian Tea Quality[J]. Journal of Tea Science, 2018
, 38(5)
: 487
-495
.
DOI: 10.13305/j.cnki.jts.2018.05.006
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