The Impact of Different Fixation Methods on the Flavor and Quality of "Bai Niu Zao" Green Tea

Abstract

Abstract: Abstract: Fixation is a key step to affect the flavor and quality of "Bai Niu Zao" Green Tea. In this study, sensory evaluation, color difference, main flavor and aroma components were analyzed to study the effects of roller-electrical fixation(GT), carding machine fixation (LT) and light-wave fixation (GB) on the flavor quality of "Bai Niu Zao" Green Tea. The results showed that the overall sensory quality of GB was the best. Combined with color difference analysis, the shape and luster of "Bai Niu Zao" Green Tea treated with GB was brighter, the taste was fresh and mellow, and the aroma was mainly tender chestnut. he contents of ester catechin and caffeine in GT were higher, while the contents of soluble sugar and amino acid in LT and GB were higher. By selecting key components with VIP>1, eight key taste compounds were identified, including theanine, glutamic acid, and γ-aminobutyric acid (GABA), among which GABA can serve as a distinguishing marker for the quality differences between GB and GT/LT. Combining the Dot value with the taste component analysis, it was found that caffeine, epigallocatechin gallate (EGCG), epicatechin gallate (ECG), GABA, and glutamic acid significantly affected the taste of Bainiuzao Tea produced by different fixation methods. GT exhibited a stronger bitter taste, while GB and LT had a fresher and more mellow aftertaste. Fifteen key aroma compounds with VIP>1 were selected, and through rOAV (relative odor activity value) analysis, trans-linalool oxide, cis-3-hexenyl hexanoate, tert-butanol, linalool, and cis-linalool oxide were identified as the main active aroma compounds for the three fixation methods. Among these, linalool and cis-3-hexenyl hexanoate may be the key components responsible for the stronger chestnut aroma in GT and LT compared to GB. Overall, the order of quality is: GB > LT > GT.

Key words: Keywords: Bai Niu Zao, Green tea, Fixation methods, flavor compounds

CLC Number:

TS272.5

CHEN Shengxiang Zhi-Ying XU. The Impact of Different Fixation Methods on the Flavor and Quality of "Bai Niu Zao" Green Tea[J]. FOOD SCIENCE.

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