Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea
To investigate the effects of tea varieties on the quality of Enshi Yulu tea, 10 main tea cultivars (Fuyun 6, Echa 1, Chunbolü, Zhenong 117, Longjing 43, Wuniuzao, Zhongcha 108, Echa 10, Zhuyeqi, and Fuding Dabai) grown in Enshi were processed into Yulu tea, which was then evaluated for sensory qual...
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China Food Publishing Company
2024-12-01
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| author | WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong |
| author_facet | WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong |
| author_sort | WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong |
| collection | DOAJ |
| description | To investigate the effects of tea varieties on the quality of Enshi Yulu tea, 10 main tea cultivars (Fuyun 6, Echa 1, Chunbolü, Zhenong 117, Longjing 43, Wuniuzao, Zhongcha 108, Echa 10, Zhuyeqi, and Fuding Dabai) grown in Enshi were processed into Yulu tea, which was then evaluated for sensory quality, major physicochemical quality components (tea polyphenols, free amino acids, water extracts, and chlorophylls), dry tea color parameters (L*, a*, and b*), and volatile components. The results showed that Yulu teas made from different cultivars had their own characteristics. Among the 10 teas, Fuyun 6 had the highest sensory score for appearance with a tight and straight shape and a green color. Echa 1 and Chunbolü had the best mellow and fresh taste. Zhenong 117 had a high and long-lasting chestnut-like aroma with the highest sensory score for aroma. Chemical composition analysis showed that the phenolic/ammonia ratio of each tea was lower than 5, with Fuyun 6 having the lowest value, but not significantly different from Longjing 43. Wuniuzao had the highest soluble sugar content, while Fuyun 6 had the lowest value. Echa 1 had the highest total amount of catechins, followed by Echa 10 and Zhenong 117, while Zhongcha 108 and Wuniuzao had the lowest value. Chunbolü and Echa 1 had the highest ratio of lutein to chlorophyll a plus b, while Longjing 43 had the lowest level. Overall, Longjing 43, Chunbolü and Wuniuzao Yulu teas had better sensory and physicochemical qualities. A total of 98 aroma components were detected in the 10 Yulu teas using headspace solid-phase microextraction (HS-SPME), including 22 alcohols, 13 hydrocarbons, 15 aldehydes, 14 olefins, 16 esters, 6 ketones, 3 halogenated hydrocarbons, 2 phenolic compounds, 1 ether compound, and 6 heterocyclic compounds. Among them, alcohols were the most abundant. Analysis of relative odor activity values (rOAV) revealed that linalool, phenylethanol, geraniol, jasmine, trans-β-ionone and nonanal were the major contributors to the characteristic aroma of the 10 Yulu teas. Totally 17 key differential aroma components among these teas were identified, including benzyl alcohol, linalool, phenylethanol, geraniol, benzaldehyde and nonanal. |
| format | Article |
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| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
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| series | Shipin Kexue |
| spelling | doaj-art-7daf53e73cb4427b910b166a2f21668b2025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452416116910.7506/spkx1002-6630-20240412-107Effects of Different Tea Varieties on the Quality of Enshi Yulu TeaWANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong0(1. National Key Laboratory for Germplasm Innovation &Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China; 2. College of Horticulture &Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China; 3. Enshi State Bureau of Agriculture and Rural Affairs, Enshi 445500, China; 4. Xuan’en Wutai Changchen Tea Industry Co. Ltd., Enshi 445500, China; 5. Enshi State Academy of Agricultural Sciences, Enshi 445500, China)To investigate the effects of tea varieties on the quality of Enshi Yulu tea, 10 main tea cultivars (Fuyun 6, Echa 1, Chunbolü, Zhenong 117, Longjing 43, Wuniuzao, Zhongcha 108, Echa 10, Zhuyeqi, and Fuding Dabai) grown in Enshi were processed into Yulu tea, which was then evaluated for sensory quality, major physicochemical quality components (tea polyphenols, free amino acids, water extracts, and chlorophylls), dry tea color parameters (L*, a*, and b*), and volatile components. The results showed that Yulu teas made from different cultivars had their own characteristics. Among the 10 teas, Fuyun 6 had the highest sensory score for appearance with a tight and straight shape and a green color. Echa 1 and Chunbolü had the best mellow and fresh taste. Zhenong 117 had a high and long-lasting chestnut-like aroma with the highest sensory score for aroma. Chemical composition analysis showed that the phenolic/ammonia ratio of each tea was lower than 5, with Fuyun 6 having the lowest value, but not significantly different from Longjing 43. Wuniuzao had the highest soluble sugar content, while Fuyun 6 had the lowest value. Echa 1 had the highest total amount of catechins, followed by Echa 10 and Zhenong 117, while Zhongcha 108 and Wuniuzao had the lowest value. Chunbolü and Echa 1 had the highest ratio of lutein to chlorophyll a plus b, while Longjing 43 had the lowest level. Overall, Longjing 43, Chunbolü and Wuniuzao Yulu teas had better sensory and physicochemical qualities. A total of 98 aroma components were detected in the 10 Yulu teas using headspace solid-phase microextraction (HS-SPME), including 22 alcohols, 13 hydrocarbons, 15 aldehydes, 14 olefins, 16 esters, 6 ketones, 3 halogenated hydrocarbons, 2 phenolic compounds, 1 ether compound, and 6 heterocyclic compounds. Among them, alcohols were the most abundant. Analysis of relative odor activity values (rOAV) revealed that linalool, phenylethanol, geraniol, jasmine, trans-β-ionone and nonanal were the major contributors to the characteristic aroma of the 10 Yulu teas. Totally 17 key differential aroma components among these teas were identified, including benzyl alcohol, linalool, phenylethanol, geraniol, benzaldehyde and nonanal.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-018.pdfenshi yulu tea; tea tree varieties; steamed green tea; quality; aroma components |
| spellingShingle | WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea Shipin Kexue enshi yulu tea; tea tree varieties; steamed green tea; quality; aroma components |
| title | Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea |
| title_full | Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea |
| title_fullStr | Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea |
| title_full_unstemmed | Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea |
| title_short | Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea |
| title_sort | effects of different tea varieties on the quality of enshi yulu tea |
| topic | enshi yulu tea; tea tree varieties; steamed green tea; quality; aroma components |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-018.pdf |
| work_keys_str_mv | AT wanghuanhuanqinmuxuehuxingmingyuanlipingqinxinxueyuzhizhengshibingzhangqiangnidejiangchenyuqiong effectsofdifferentteavarietiesonthequalityofenshiyulutea |