FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 228-232.doi: 10.7506/spkx1002-6300-201002058

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Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages

HUANG Ya-hui1,2，CHEN Jian-hua1,*，ZHOU Yun2，CHEN Xiao-yang3   

  1. 1. Forest College, Central South University of Forestry and Technology, Changsha 410007, China；
    2. College of Horticulture, South China Agricultural University, Guangzhou 510642, China；
    3. Hunan Tea Import and Export Corporation, Changsha 410001, China
  • Received:2009-08-03 Revised:2009-12-03 Online:2010-01-15 Published:2010-12-29
  • Contact: CHEN Jian-hua1,*， E-mail:cjh11135@sina.com

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Abstract:

Fuzhuan brick-tea is a popular Chinese dark tea fermented by Eurotium cristatum, which contributes its typical fungal aroma. Samples of Fuzhuan tea of different storage ages (produced in 2008, 1985 and 1952) were analyzed for sensory quality and main chemical components such as tea polyphenols, amino acids, caffeine, procyanidins, water-soluble sugar, pectin, anthocyanins, TF, TR and TB. Results showed that after aging, Fuzhuan tea exhibited a decrease in the contents of water extract, tea polyphenols, amino acids, TF and TR and an increase in the content of pectin, water-soluble sugars, anthocyanins and TB, whereas no obvious change in caffeine content was observed. Sensory quality evaluation demonstrated that appropriate aging made a contribution to the conversion of internal substances in Fuzhuan tea and its pleasant aroma and mellow and heavy taste, while Fuzhuan tea exhibited exhausted aroma, offensive stale odor and plain and thin taste after excessive aging. Based on sensory attributes and chemical composition profile of Fuzhuan tea, two approaches to the identification of aging time of this tea were put forward. Moreover, the correlation between aging time and TB/tea polyphenols ratio was preliminarily analyzed.

Key words: Fuzhuan tea, aging time, quality characteristics

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