Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea
This study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea. Black broken tea was made from one bud and two leaves of 'Rucheng Baimao tea' plants harvested in spring by processing through withering, rolling-cutti...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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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.issn1002-0306.2024090120 |
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| author | Linlin SHI Nannan ZHAO Junye ZHU Lizheng XIAO Haitao WEN |
| author_facet | Linlin SHI Nannan ZHAO Junye ZHU Lizheng XIAO Haitao WEN |
| author_sort | Linlin SHI |
| collection | DOAJ |
| description | This study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea. Black broken tea was made from one bud and two leaves of 'Rucheng Baimao tea' plants harvested in spring by processing through withering, rolling-cutting, fermentation, and drying stages. The catechins, theaflavins, and amino acid components were determined using high-performance liquid chromatography. Correlations between taste attributes and key taste components were assessed alongside sensory evaluation, and the taste active value (TAV) was calculated, identifying key taste components. The results demonstrated that during all processing stages, L* (brightness) value decreased, whereas a* (red-green), b* (yellow-blue), and E* (overall color difference) values gradually increased. The contents of tea polyphenols and catechins decreased, whereas levels of thearubigins, theaflavins and theabrownine increased. There were significant (P<0.05) or extremely significant (P<0.01) correlations between the taste quality of black broken tea and water extract, caffeine, free amino acids, tea polyphenols and theaflavins. Theaflavins, caffeine, flavonoids, and epigallocatechin contributed significantly to the taste of black broken tea (TAV>1), while amino acid components showed no significant contribution to taste. This study enriched the theoretical understanding of flavor quality in 'Rucheng Baimao tea' and provided a scientific basis to support production practices. |
| format | Article |
| id | doaj-art-62118b5cc6714567bfe67b11172c0aea |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-62118b5cc6714567bfe67b11172c0aea2025-08-20T03:23:56ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-0146131910.13386/j.issn1002-0306.20240901202024090120-13Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao TeaLinlin SHI0Nannan ZHAO1Junye ZHU2Lizheng XIAO3Haitao WEN4The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaThe Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaThe Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaThe Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaThe Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, ChinaThis study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea. Black broken tea was made from one bud and two leaves of 'Rucheng Baimao tea' plants harvested in spring by processing through withering, rolling-cutting, fermentation, and drying stages. The catechins, theaflavins, and amino acid components were determined using high-performance liquid chromatography. Correlations between taste attributes and key taste components were assessed alongside sensory evaluation, and the taste active value (TAV) was calculated, identifying key taste components. The results demonstrated that during all processing stages, L* (brightness) value decreased, whereas a* (red-green), b* (yellow-blue), and E* (overall color difference) values gradually increased. The contents of tea polyphenols and catechins decreased, whereas levels of thearubigins, theaflavins and theabrownine increased. There were significant (P<0.05) or extremely significant (P<0.01) correlations between the taste quality of black broken tea and water extract, caffeine, free amino acids, tea polyphenols and theaflavins. Theaflavins, caffeine, flavonoids, and epigallocatechin contributed significantly to the taste of black broken tea (TAV>1), while amino acid components showed no significant contribution to taste. This study enriched the theoretical understanding of flavor quality in 'Rucheng Baimao tea' and provided a scientific basis to support production practices.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090120rucheng baimao teabroken black teataste compoundsdynamic changetaste active value (tav) |
| spellingShingle | Linlin SHI Nannan ZHAO Junye ZHU Lizheng XIAO Haitao WEN Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea Shipin gongye ke-ji rucheng baimao tea broken black tea taste compounds dynamic change taste active value (tav) |
| title | Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea |
| title_full | Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea |
| title_fullStr | Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea |
| title_full_unstemmed | Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea |
| title_short | Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea |
| title_sort | dynamic changes in major taste compounds during the processing of broken black tea from rucheng baimao tea |
| topic | rucheng baimao tea broken black tea taste compounds dynamic change taste active value (tav) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090120 |
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