Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea

Author:

Wang Kuofei12,Xiao Yangbo3,Xie Nianci123,Xu Hao12,Li Saijun3,Liu Changwei12,Huang Jianan1245,Zhang Shuguang3,Liu Zhonghua1245ORCID,Yin Xia3

Affiliation:

1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China

2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China

3. Department of Tea Quality Chemistry and Nutrition Health, Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China

4. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China

5. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China

Abstract

Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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