Effect of Mechanical Green-making Mode on Physiological Parameters and Sensory Quality of Oolong Tea

doi:10.7506/spkx1002-6630-201013010

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13 ): 40-43.doi: 10.7506/spkx1002-6630-201013010

• Basic Research • Previous Articles Next Articles

Effect of Mechanical Green-making Mode on Physiological Parameters and Sensory Quality of Oolong Tea

WANG Er-mao1，JIANG Jian-jun2，SU Xin-guo1,*

1. Department of Food Science, Guangdong Food and Drug Vocational College, Guangzhou 510520, China；
2. Sichuan Technology and Bussiness College, Dujiangyan 611830, China

Received:2010-03-09 Online:2010-07-01 Published:2010-12-29
Contact: SU Xin-guo E-mail:suxg@gdyzy.edu.cn

Abstract

Abstract:

In order to improve biochemical and sensory attributes of Fenghuangdancong oolong tea, the effect of green-making technology on biochemical parameters of Fenghuangdancong oolong tea was investigated. Mechanical green-making mode obviously increased the PPO activity Guihua oolong tea from 19.36 to 23.33 U/g, the POD activity from 34.65 to 48.36 U/g and the SOD activity from 252.34 to 341.30 U/g, thereby decreasing the sensory evaluation score from 93.5 to 86.1. This indicates that excessive green-making has an adverse effect on the quality formation of Fenghuangdancong oolong tea. However, no effect of mechanical green-making technology on the properties of Zhilan oolong tea was observed due to its larger thickness. Thus, mechanical green-making mode is unsuitable for the processing of Guihua oolong tea.

Key words: oolong tea, green-making technology, biochemical parameters, sensory quality

CLC Number:

TS272.5

WANG Er-mao1，JIANG Jian-jun2，SU Xin-guo1,*. Effect of Mechanical Green-making Mode on Physiological Parameters and Sensory Quality of Oolong Tea[J]. FOOD SCIENCE, 2010, 31(13 ): 40-43.

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Effect of Mechanical Green-making Mode on Physiological Parameters and Sensory Quality of Oolong Tea

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