Food and Fermentation Industries >

2021 , Vol. 47 >Issue 2: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024660

The study of shaking green technology on the aroma quality of “Chongqing Pipa tea” processed black tea

  • LI Hui ,
  • NIE Congning ,
  • XIONG Bingquan ,
  • TANG Qian ,
  • HUANG Li ,
  • DU Xiao ,
  • YANG Yi ,
  • PENG Lingli ,
  • LI Qian
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  • 1(School of Leisure Tourism,Chengdu Agricultural College,Chengdu 611130,China)
    2(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China)
    3(Chongzhou Yingxiang Ecological Agriculture Development Co.,Ltd.,Chengdu 611230,China)

Received date: 2020-06-06

  Revised date: 2020-10-12

  Online published: 2021-02-07

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Abstract

In order to study the effect of shaking technology on the aroma quality of “Chongqing Pipa tea” black tea in Sichuan province,the fresh leaves (Pipa) of wild arbor type “Chongqing Pipa tea” were used as raw materials in this study.Compared with the processing technology of traditional black tea in Sichuan Province,the shake-green technology of Oolong tea was used to process “Chongqing Pipa tea” for 20 min (CP1),40 min (CP2) and 60 min (CP3).The composition,content,sensory quality,aroma characteristics and relative odor activity value of black tea aroma were analyzed.The results showed that 10-11 aroma compounds were found in the “Chongqing Pipa tea” black tea compared with controlled groups.Moreover,the sensory quality of aroma of “Chongqing Pipa tea” black tea could be significantly improved by the new technology of shake-green,which showed that:CP1 had an outstanding aroma of fruity,roasted and sweet;CP2 had a strong aroma of sweet,floral and woody,and CP3 had a rich aroma of fruity;the aroma compounds of isopentaldehyde,isobutyraldehyde and 2-methyl butyraldehyde may be the main aroma components in the aroma of “Chongqing Pipa tea” black tea.So the “Chongqing Pipa tea” black tea processed by the shake-green technology had excellent aroma quality,which could provide theoretical support for the actual production.

Key words： Chongqing Pipa tea; black tea; aroma; shake green; processing technology

Cite this article

LI Hui , NIE Congning , XIONG Bingquan , TANG Qian , HUANG Li , DU Xiao , YANG Yi , PENG Lingli , LI Qian . The study of shaking green technology on the aroma quality of “Chongqing Pipa tea” processed black tea[J]. Food and Fermentation Industries, 2021 , 47(2) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.024660

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