Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea

In order to explore the quality differences between Meizhan black tea and Meizhan white tea, Meizhan fresh leaves were used as raw materials to process black tea and white tea, and sensory quality evaluation and physicochemical analysis were carried out. The results showed that the aroma of Meizhan...

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Main Authors: Yanping LIN, Yibiao HUANG, Bo ZHANG, Jianming ZHANG, Rongbing CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-02-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050222
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author Yanping LIN
Yibiao HUANG
Bo ZHANG
Jianming ZHANG
Rongbing CHEN
author_facet Yanping LIN
Yibiao HUANG
Bo ZHANG
Jianming ZHANG
Rongbing CHEN
author_sort Yanping LIN
collection DOAJ
description In order to explore the quality differences between Meizhan black tea and Meizhan white tea, Meizhan fresh leaves were used as raw materials to process black tea and white tea, and sensory quality evaluation and physicochemical analysis were carried out. The results showed that the aroma of Meizhan black tea was sweet and flowery, the taste was sweet and mellow. The aroma of Meizhan white tea was floral, the taste was fresh and mellow. The contents of theaflavins, thearubins and theanines in Meizhan black tea were significantly higher than those in Meizhan white tea. The contents of polyphenols and free amino acids in Meizhan white tea were significantly higher than those in Meizhan black tea (P<0.05). 56 kinds of amora compounds were detected, including 12 kinds of alcohols, 2 kinds of lactones, 6 kinds of aldehydes, 19 kinds of hydrocarbons, 9 kinds of ketones and 8 kinds of esters. The peak area of volatile aroma components in Meizhan black tea was larger than that in Meizhan white tea. There were 22 significant metabolites of aroma components in Meizhan black tea and Meizhan white tea, and 18 metabolites of aroma components in Meizhan black tea were significantly higher than those in Meizhan white tea. In conclusion, the aroma of Meizhan black tea is sweet and flowery, the taste was sweet and mellow. The contents of theaflavins, thearubins and theanines in Meizhan black tea were significantly higher than those in Meizhan white tea. The peak area of volatile aroma components in Meizhan black tea was larger than that in Meizhan white tea. The aroma of Meizhan white tea was floral, the taste was fresh and mellow. The contents of polyphenols and free amino acids in Meizhan white tea were significantly higher than those in Meizhan black tea.
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spelling doaj.art-306b0e2b34b44250ac3a649b16fb4bd92022-12-22T02:52:51ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-0143326026710.13386/j.issn1002-0306.20210502222021050222-3Quality Difference Analysis of Meizhan Black Tea and Meizhan White TeaYanping LIN0Yibiao HUANG1Bo ZHANG2Jianming ZHANG3Rongbing CHEN4College of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Ecology and Resources Engineering, Wuyi University, Wuyishan 354300, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaIn order to explore the quality differences between Meizhan black tea and Meizhan white tea, Meizhan fresh leaves were used as raw materials to process black tea and white tea, and sensory quality evaluation and physicochemical analysis were carried out. The results showed that the aroma of Meizhan black tea was sweet and flowery, the taste was sweet and mellow. The aroma of Meizhan white tea was floral, the taste was fresh and mellow. The contents of theaflavins, thearubins and theanines in Meizhan black tea were significantly higher than those in Meizhan white tea. The contents of polyphenols and free amino acids in Meizhan white tea were significantly higher than those in Meizhan black tea (P<0.05). 56 kinds of amora compounds were detected, including 12 kinds of alcohols, 2 kinds of lactones, 6 kinds of aldehydes, 19 kinds of hydrocarbons, 9 kinds of ketones and 8 kinds of esters. The peak area of volatile aroma components in Meizhan black tea was larger than that in Meizhan white tea. There were 22 significant metabolites of aroma components in Meizhan black tea and Meizhan white tea, and 18 metabolites of aroma components in Meizhan black tea were significantly higher than those in Meizhan white tea. In conclusion, the aroma of Meizhan black tea is sweet and flowery, the taste was sweet and mellow. The contents of theaflavins, thearubins and theanines in Meizhan black tea were significantly higher than those in Meizhan white tea. The peak area of volatile aroma components in Meizhan black tea was larger than that in Meizhan white tea. The aroma of Meizhan white tea was floral, the taste was fresh and mellow. The contents of polyphenols and free amino acids in Meizhan white tea were significantly higher than those in Meizhan black tea.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050222meizhan black teameizhan white teasensory qualitymain biochemical componentsaroma components
spellingShingle Yanping LIN
Yibiao HUANG
Bo ZHANG
Jianming ZHANG
Rongbing CHEN
Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
Shipin gongye ke-ji
meizhan black tea
meizhan white tea
sensory quality
main biochemical components
aroma components
title Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
title_full Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
title_fullStr Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
title_full_unstemmed Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
title_short Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
title_sort quality difference analysis of meizhan black tea and meizhan white tea
topic meizhan black tea
meizhan white tea
sensory quality
main biochemical components
aroma components
url http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050222
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