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

doi:10.7506/spkx1002-6300-201002058

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

Previous Articles Next Articles

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. 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

Abstract

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

CLC Number:

TS272.4

HUANG Ya-hui1,2，CHEN Jian-hua1,*，ZHOU Yun2，CHEN Xiao-yang3. Differences in Sensory Quality and Chemical Composition of Fuzhuan Tea of Different Storage Ages[J]. FOOD SCIENCE, 2010, 31(2): 228-232.

[1]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[2]	YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang. Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat [J]. FOOD SCIENCE, 2021, 42(5): 46-54.
[3]	LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan. Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder [J]. FOOD SCIENCE, 2021, 42(5): 92-98.
[4]	WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates [J]. FOOD SCIENCE, 2021, 42(2): 128-134.
[5]	QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin. Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle [J]. FOOD SCIENCE, 2021, 42(18): 15-21.
[6]	ZHOU Kai, ZHOU Gan, XIE Yong, WANG Zhaoming, LI Xianbao, ZHOU Hui, XU Baocai. Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage [J]. FOOD SCIENCE, 2021, 42(17): 210-217.
[7]	ZHOU Yajun, WANG Xuesong, CHEN Yan, WANG Shujie. Effects of Ginseng Extracts on Eating Quality of Roast Chicken [J]. FOOD SCIENCE, 2021, 42(15): 66-73.
[8]	CHENG Jiayu, GAO Li, TANG Xiaozhi. Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles [J]. FOOD SCIENCE, 2021, 42(15): 99-105.
[9]	ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua. Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves [J]. FOOD SCIENCE, 2021, 42(13): 64-71.
[10]	YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng. Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu) [J]. FOOD SCIENCE, 2020, 41(7): 124-130.
[11]	YUAN Qiuyan, LIU Hongzhi, ZHANG Jian, LI Limin, WU Bin, WANG Qiang. Analysis of Protein Subunit Composition and Quality Characteristics of Peanut Varieties (Lines) Grown in Xinjiang [J]. FOOD SCIENCE, 2020, 41(7): 38-45.
[12]	LAI Ruilian, FENG Xin, CHEN Jin, CHEN Yiting, WU Rujian. Quality Characteristics and Aroma Components of Three Fresh Edible Cultivars of Canarium album Grown in Fuzhou [J]. FOOD SCIENCE, 2020, 41(6): 231-238.
[13]	ZHANG Yongxing, TANG Fenghua, GUO Quanyou, LI Baoguo. Quality Characteristics of Lightly Preserved Cooked Mackerel and Identification of Spoilage Bacteria [J]. FOOD SCIENCE, 2020, 41(5): 207-213.
[14]	PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu. Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing [J]. FOOD SCIENCE, 2020, 41(4): 7-14.
[15]	ZENG Qiao, LÜ Shenghua, LI Xiang, HU Xin, LIANG Yan, FAN Cheng, DUAN Jie, DENG Tongling. Bioactive Ingredients and Microbial Diversity of Fuzhuan Tea Produced from Different Raw Materials [J]. FOOD SCIENCE, 2020, 41(24): 69-77.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments