Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis
The mellow and thick taste is a unique characteristic of pu−erh ripe tea infusion, and it is closely related to the chemical composition of pu−erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu−erh ripe tea to that of the raw materials of sun−dried...
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2285 |
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| author | Sihan Deng Xinru Zhou Haiyu Dong Yongquan Xu Ying Gao Baijuan Wang Xiaohui Liu |
| author_facet | Sihan Deng Xinru Zhou Haiyu Dong Yongquan Xu Ying Gao Baijuan Wang Xiaohui Liu |
| author_sort | Sihan Deng |
| collection | DOAJ |
| description | The mellow and thick taste is a unique characteristic of pu−erh ripe tea infusion, and it is closely related to the chemical composition of pu−erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu−erh ripe tea to that of the raw materials of sun−dried green tea, and uses membrane separation technology to separate pu−erh ripe tea into the rejection liquid and the filtration liquid. The results show that microorganisms transformed most physicochemical components, except caffeine, during the pile fermentation. It was found that total tea polyphenols, soluble proteins, total soluble sugars, theabrownin, and galloylated catechins became enriched in the rejection liquid, and the rejection liquid showed a more obvious mellow and thick characteristic. Taste interactions between crude protein, crude polysaccharide, and theabrownin were determined. They illustrated that the mellow and thick taste of pu−erh ripe tea with the addition of theabrownin increased from 4.45 to 5.13. It is of great significance to explore the chemical basis of the mellow and thick taste in pu−erh tea for guiding the pu−erh tea production process and for improving the quality of pu−erh tea. |
| first_indexed | 2024-03-09T10:08:16Z |
| format | Article |
| id | doaj.art-19ee45d606454a14b2cdc3d9b725bf67 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:08:16Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-19ee45d606454a14b2cdc3d9b725bf672023-12-01T22:56:10ZengMDPI AGFoods2304-81582022-07-011115228510.3390/foods11152285Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor AnalysisSihan Deng0Xinru Zhou1Haiyu Dong2Yongquan Xu3Ying Gao4Baijuan Wang5Xiaohui Liu6College of Tea Science, Yunnan Agriculture University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agriculture University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agriculture University, Kunming 650201, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, ChinaCollege of Tea Science, Yunnan Agriculture University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agriculture University, Kunming 650201, ChinaThe mellow and thick taste is a unique characteristic of pu−erh ripe tea infusion, and it is closely related to the chemical composition of pu−erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu−erh ripe tea to that of the raw materials of sun−dried green tea, and uses membrane separation technology to separate pu−erh ripe tea into the rejection liquid and the filtration liquid. The results show that microorganisms transformed most physicochemical components, except caffeine, during the pile fermentation. It was found that total tea polyphenols, soluble proteins, total soluble sugars, theabrownin, and galloylated catechins became enriched in the rejection liquid, and the rejection liquid showed a more obvious mellow and thick characteristic. Taste interactions between crude protein, crude polysaccharide, and theabrownin were determined. They illustrated that the mellow and thick taste of pu−erh ripe tea with the addition of theabrownin increased from 4.45 to 5.13. It is of great significance to explore the chemical basis of the mellow and thick taste in pu−erh tea for guiding the pu−erh tea production process and for improving the quality of pu−erh tea.https://www.mdpi.com/2304-8158/11/15/2285pu−erh ripe teamellow and thicktheabrowninstaste interactionultrafiltration |
| spellingShingle | Sihan Deng Xinru Zhou Haiyu Dong Yongquan Xu Ying Gao Baijuan Wang Xiaohui Liu Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis Foods pu−erh ripe tea mellow and thick theabrownins taste interaction ultrafiltration |
| title | Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis |
| title_full | Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis |
| title_fullStr | Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis |
| title_full_unstemmed | Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis |
| title_short | Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis |
| title_sort | mellow and thick taste of pu erh ripe tea based on chemical properties by sensory directed flavor analysis |
| topic | pu−erh ripe tea mellow and thick theabrownins taste interaction ultrafiltration |
| url | https://www.mdpi.com/2304-8158/11/15/2285 |
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