Dynamic change of flavor quality of Wuyi rock tea at different storage time

Abstract

Abstract: Seven samples of Wuyi rock tea (Shui Xian) from different years were used for the study, and the effects of storage time on the flavor quality of Wuyi rock tea were investigated using multivariate analysis with a combination of sensory evaluation, detection of non-volatile and volatile substances. The results show that the flavour quality of Wuyi rock tea during storage can be divided into three transformation stages: 0~5 years, 10~15 years, and 20~30 years. As the storage time increases, the flavour gradually changes from mellow to stale, with the acidity appearing in the middle of storage and fading towards the end; The aroma gradually changes from flowery and fruity to aging, woody and herbal. A significant decrease in the content of tea polyphenols, catechins-like and theaflavins and an increase in the content of soluble sugars was the main reasons for the taste conversion. Changes in the contents of 15 characteristic volatiles, including indole, trans-nerolidol, dihydroactinidiolide, hotrienol, α-terpineol, methyl salicylate, β-ionone, and (Z)-hexanoic acid-3-hexenyl ester, were the key factors affecting the aroma transformation. This study provides a comprehensive analysis of the flavour changes of Wuyi rock tea during storage and presents scientific insights with a view to providing reference for the storage of Wuyi rock tea and its scientific consumption by consumers.

Key words: Wuyi rock tea, storage time, flavor quality, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS272

Jun WU. Dynamic change of flavor quality of Wuyi rock tea at different storage time[J]. FOOD SCIENCE, 0, (): 0-0.

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