FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 82-87.doi: 10.7506/spkx1002-6630-20180515-211

• Basic Research • Previous Articles     Next Articles

Effect of Aroma Enhancement Methods on the Quality of Congou Black Tea

QIU Fangfang1,2, ZENG Weichao3, QU Fengfeng1, YU Zhi1, CHEN Yuqiong1, ZHENG Shibing4, NI Dejiang1,*   

  1. 1. Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; 2. Yichang Academy of Agricultural Sciences, Yichang 443000, China; 3. Fruit and Tea Office of Hubei Province, Wuhan 430070, China; 4. Wutaichangchen Tea Co. Ltd. in Xuan’en County, Xuan’en 445500, China
  • Online:2019-06-15 Published:2019-06-28

Abstract: The effects of different aroma enhancement treatments (hot air, far-infrared, microwave, light wave and microwave + light wave (microwave : light wave = 67%:33%)) on the sensory evaluation, physicochemical properties and aroma composition of Yihong black tea were studied. Sensory evaluation results showed that each of the treatments especially far-infrared and microwave irradiation could significantly strengthen the sweet aroma and fresh taste of black tea. Physicochemical analysis indicated that the different treatments had little effect on the content of water extractable substances in black tea, but greatly affected the composition of amino acids, aromatic compounds and catechins, and the contents of soluble sugar, tea polyphenols and theaflavins. Compared with the control, all these treatments could increase the content of theaflavins, and their effects followed the descending order: light wave (0.96 mg/g) > microwave (0.86 mg/g) > far-infrared (0.85 mg/g) > hot air (0.82 mg/g). The results also revealed that the treatments could decrease the amounts of linalool and benzyl alcohol and increase the amounts of benzaldehyde, (E)-β-lonone and (E)-trans-nerolidol, as well as lead to the formation of new heterocyclic compounds responsible for roasted aroma such as pyrazine and pyrimidine. Changes in each of the aromatic substances contributed to the sweet aroma of black tea. Furthermore, the contents of ketones, esters, ethers and aromatic components after hot air, far-infrared, and microwave treatments were significantly higher than in those subjected to any other treatments. Overall, far-infrared and microwave treatments were considered to be more suitable for aroma enhancement of Congou black tea.

Key words: Congou black tea, aroma enhancement, quality, theaflavins, aromatic components

CLC Number: