Analysis on quality in three kinds of basal tea of noval-jasmine tea beverage

Authors

ZHANG Fen, Guangxi Subtropical Crops Research Institute, Nanning, Guangxi 530001, China;Guangxi Subtropical Agro-products Processing Research Institute, Nanning, Guangxi 530001, China
CHEN Jiaxian, Guangxi Subtropical Crops Research Institute, Nanning, Guangxi 530001, China;Guangxi Subtropical Agro-products Processing Research Institute, Nanning, Guangxi 530001, China
YUAN Dongyin, Guangxi Subtropical Crops Research Institute, Nanning, Guangxi 530001, China;Guangxi Subtropical Agro-products Processing Research Institute, Nanning, Guangxi 530001, China
ZHANG Xuhao, Guangxi Subtropical Crops Research Institute, Nanning, Guangxi 530001, China;Guangxi Subtropical Agro-products Processing Research Institute, Nanning, Guangxi 530001, China
WEN Lixiang, Guangxi Subtropical Crops Research Institute, Nanning, Guangxi 530001, China;Guangxi Subtropical Agro-products Processing Research Institute, Nanning, Guangxi 530001, ChinaFollow

Corresponding Author(s)

温立香（1987—），女，广西壮族自治区亚热带作物研究所高级工程师，硕士。E-mail：864655377@qq.com

Abstract

Objective: This study aimed to explore the quality features of basal tea of noval-jasmine tea. Methods: Taking three kinds of basal tea（Fujian Xianghao, Yunnan Maojian, Sichuan Xiangming）of noval-jasmine tea beverage scenting tea dhool from Fujian, Yunnan and Sichuan as the research objects, the quality of the base tea including main biochemical components, taste, aroma were analyzed by electronic tongue, solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), sensory evaluation and chemical analysis. Results: Water extracts of three kinds of basal tea was 49.40%~51.40%, tea polyphenols was 18.00%~23.20%, caffeine was 3.20%~4.30%, free amino acid was 3.32%~3.50%. The main biochemical components and 16 kinds of amino acids of Yunnan Maojian were higher than the other two. The response values of acerbity, salty, richness of Yannan Maojian were the maximum, but the response value of sweet was the minimum, and tea soup was heavy and strong. The response values of acerbity and salty of Fujian Xianghao were the minimum, but the water extracts were high, and tea soup was thick and mellow. The contents of esters were the maximum, followed by alcohols and olefins. The order of aroma quality from high to low was Fujian Xianghao, Yunnan Maojian and Sichuan Xiangming，which were all middle degree by aroma evaluation. Conclusion: The inclusion of the three kinds of basal tea of noval-jasmine tea beverage were abundant, but the aroma quality needed improvement.

Publication Date

12-26-2023

First Page

186

Last Page

191,210

DOI

10.13652/j.spjx.1003.5788.2023.80094

Recommended Citation

Fen, ZHANG; Jiaxian, CHEN; Dongyin, YUAN; Xuhao, ZHANG; and Lixiang, WEN (2023) "Analysis on quality in three kinds of basal tea of noval-jasmine tea beverage," Food and Machinery: Vol. 39: Iss. 11, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2023.80094
Available at: https://www.ifoodmm.cn/journal/vol39/iss11/29

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