Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea,International Journal of Food Science & Technology

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Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-03-02 , DOI: 10.1111/ijfs.14554
Yuming Wei _{1,

2} , Shimao Fang ₃ , Ge Jin _{1,

2} , Tiancheng Ni _{1,

2} , Zhiwei Hou _{1,

2} , Tiehan Li _{1,

2} , Wei‐Wei Deng _{1,

2} , Jingming Ning _{1,

2}

Affiliation

The current method for processing bud yellow tea usually results in astringent taste that is not sufficiently yellowing. Therefore, two factors in the production phase that affect tea quality were studied: number of times the tea leaves undergo the yellowing process and predrying of leaves to reduce their water content before a second yellowing process. We then evaluated the colour and nonvolatile compounds of the produced tea. Results revealed that gallated catechins and the polyphenol–amino acid ratio decreased significantly, and the colour of the tea changed from green to yellow after two yellowing processes. Predrying leaves to a lower water content resulted in the accumulation of free amino acids and soluble sugars, and an increase in the brightness and yellow colour of tea infusion. Bud yellow tea with the highest taste evaluation score and yellowness was obtained when the leave samples underwent two yellowing processes and the water content in the leaves was 40%.

中文翻译：

两种黄化过程对芽黄茶色泽，风味和非挥发性成分的影响

当前的用于处理芽黄茶的方法通常会导致涩味变淡。因此，研究了在生产阶段影响茶品质的两个因素：茶叶经历黄化过程的次数和在第二次黄化过程之前对茶叶进行预干燥以降低其水分含量。然后，我们评估了所生产茶的颜色和不挥发成分。结果表明，没食子儿茶素没食子酸酯和多酚氨基酸比率明显降低，经过两次黄变过程，茶的颜色从绿色变为黄色。将茶叶预干燥至较低的水分含量会导致游离氨基酸和可溶性糖的积累，并增加茶浸出液的亮度和黄色。

更新日期：2020-03-02

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