Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 220 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028721

Effect of variable-temperature fermentation on the quality of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer

  • XIE Nianci ,
  • ZHOU Hao ,
  • ZHOU Pinqian ,
  • PENG Yun ,
  • TIAN Shuanghong ,
  • WANG Kunbo ,
  • BAO Xiaocun
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  • 1(Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410126, China)
    2(Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    3(Xiangxi Academy of Agricultural Sciences, Jishou 416000, China)

Received date: 2021-07-21

  Revised date: 2021-08-20

  Online published: 2022-05-18

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Abstract

Variable-temperature fermentation, which means that the temperature changes at different periods of fermentation time, can control the enzyme activity and enzymatic oxidation and improve the quality of Congou black tea. In order to optimize variable-temperature fermentation of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer, the catechin and free amino acids content were determined by HPLC, and the main aroma composition was measured using solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). The key flavor ingredients of samples were revealed by combining sensory evaluation and odor activity value (OAV). The sensory evaluation scores of variable-temperature fermentation was higher than those of constant-temperature fermentation and natural fermentation. The tea sample obtained from variable-temperature fermentation at 28 ℃ 2 h + 22 ℃ 1 h had the highest sensory evaluation score, long lasting fragrance of sweet and floral, and an aftertaste of sweetness. OAV demonstrated that β-linalool, geraniol, trans-2-nonenal and 2-methylbutanal were important contributors to the sweet floral fragrance of tea sample made by variable-temperature fermentation at 28 ℃ 2 h + 22 ℃ 1 h.

Key words： black tea made in summer; Congou black tea; variable-temperature fermentation; taste; aroma

Cite this article

XIE Nianci , ZHOU Hao , ZHOU Pinqian , PENG Yun , TIAN Shuanghong , WANG Kunbo , BAO Xiaocun . Effect of variable-temperature fermentation on the quality of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer[J]. Food and Fermentation Industries, 2022 , 48(8) : 220 -226 . DOI: 10.13995/j.cnki.11-1802/ts.028721

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