Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading
This study investigated the effect of different degrees of spreading on the flavor and quality of wolfberry tea processed with buds and leaves. D and G wolfberry plants were used as the experimental materials. The sensory evaluation, flavonoids, water extracts, amino acid components, sugar substance...
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| Format: | Article |
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040128 |
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| _version_ | 1823865224922398720 |
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| author | Guanjun PAN Linyuan DUAN Jiake ZHAO Ping SHUAI Guoli DAI Weisu TIAN Jinyuan WANG Jiapeng HUANG Xiaotong BI Enzhao LIN Ken QIN Zhilong HAO Bo ZHANG |
| author_facet | Guanjun PAN Linyuan DUAN Jiake ZHAO Ping SHUAI Guoli DAI Weisu TIAN Jinyuan WANG Jiapeng HUANG Xiaotong BI Enzhao LIN Ken QIN Zhilong HAO Bo ZHANG |
| author_sort | Guanjun PAN |
| collection | DOAJ |
| description | This study investigated the effect of different degrees of spreading on the flavor and quality of wolfberry tea processed with buds and leaves. D and G wolfberry plants were used as the experimental materials. The sensory evaluation, flavonoids, water extracts, amino acid components, sugar substances, organic acids, and volatile substances of wolfberry tea processed with varying degrees of spreading were analyzed. The results indicated that wolfberry tea processed with D and G plants spread to 55% water content (D55%、G55%) achieved higher sensory quality scores compared to those processed with 50% and 60% water content (D50%, D60%, G50%, G60%). Overall, wolfberry tea processed with D plant spread to 55% water content exhibited floral, fruity, and sweet aromas, with a sweet and mellow taste. Similarly, tea processed with G plant spread to 55% water content showed floral and fruity aromas, with a slightly sweet aroma and a mellow, sweet taste. Compared to the tea samples processed from buds and leaves spread at 50% and 60% moisture content, the spread degree of 55% moisture content was found to be favorable for the accumulation of water extracts, amino acids, carbohydrates, and fatty acids. Meanwhile, the levels of flavonoids, water-soluble dicarboxylic acid, and hydroxyl polycarboxylic acids in the tea were decreased, while the accumulation of pleasant aroma compounds such as dihydroactinolactone was enhanced. In conclusion, both D and G plants are suitable for processing tea with a 55% water content spreading degree, providing valuable insights for the quality improvement of wolfberry tea. |
| format | Article |
| id | doaj-art-4bc1c4ef7e014624995789290d0d469d |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-4bc1c4ef7e014624995789290d0d469d2025-02-08T08:06:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146411712610.13386/j.issn1002-0306.20240401282024040128-4Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of SpreadingGuanjun PAN0Linyuan DUAN1Jiake ZHAO2Ping SHUAI3Guoli DAI4Weisu TIAN5Jinyuan WANG6Jiapeng HUANG7Xiaotong BI8Enzhao LIN9Ken QIN10Zhilong HAO11Bo ZHANG12College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaInstitute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaInstitute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaInstitute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, ChinaInstitute of Wolfberry Science, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, ChinaThis study investigated the effect of different degrees of spreading on the flavor and quality of wolfberry tea processed with buds and leaves. D and G wolfberry plants were used as the experimental materials. The sensory evaluation, flavonoids, water extracts, amino acid components, sugar substances, organic acids, and volatile substances of wolfberry tea processed with varying degrees of spreading were analyzed. The results indicated that wolfberry tea processed with D and G plants spread to 55% water content (D55%、G55%) achieved higher sensory quality scores compared to those processed with 50% and 60% water content (D50%, D60%, G50%, G60%). Overall, wolfberry tea processed with D plant spread to 55% water content exhibited floral, fruity, and sweet aromas, with a sweet and mellow taste. Similarly, tea processed with G plant spread to 55% water content showed floral and fruity aromas, with a slightly sweet aroma and a mellow, sweet taste. Compared to the tea samples processed from buds and leaves spread at 50% and 60% moisture content, the spread degree of 55% moisture content was found to be favorable for the accumulation of water extracts, amino acids, carbohydrates, and fatty acids. Meanwhile, the levels of flavonoids, water-soluble dicarboxylic acid, and hydroxyl polycarboxylic acids in the tea were decreased, while the accumulation of pleasant aroma compounds such as dihydroactinolactone was enhanced. In conclusion, both D and G plants are suitable for processing tea with a 55% water content spreading degree, providing valuable insights for the quality improvement of wolfberry tea.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040128wolfberry teadegree of spreadingquality analysisflavor substancearoma compounds |
| spellingShingle | Guanjun PAN Linyuan DUAN Jiake ZHAO Ping SHUAI Guoli DAI Weisu TIAN Jinyuan WANG Jiapeng HUANG Xiaotong BI Enzhao LIN Ken QIN Zhilong HAO Bo ZHANG Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading Shipin gongye ke-ji wolfberry tea degree of spreading quality analysis flavor substance aroma compounds |
| title | Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading |
| title_full | Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading |
| title_fullStr | Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading |
| title_full_unstemmed | Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading |
| title_short | Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading |
| title_sort | effect of the flavor and quality of wolfberry tea processed with buds and leaves under different degree of spreading |
| topic | wolfberry tea degree of spreading quality analysis flavor substance aroma compounds |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040128 |
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